The Effects of Packaging Techniques on the Trout Fillet’s carboxylic acid Profiles

Abstract In this study, it absolutely was aimed to see the modification in carboxylic acid profiles of trout fillets hold on for eighteen days in icebox conditions exploitation completely different packaging techniques (vacuum, stretch, chitosan coating (prepared with carboxylic acid or beverage acid).

It was ascertained that completely different packaging fillets had different carboxylic acid ratios, specially treated with chitosan cluster gave higher results.

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