Effect of chitosan on Fresh-keeping refrigerated fillets of fresh Ctenopharyngodon idellus

In order to study effects of chitosan on Fresh-keeping refrigerated fillets, fresh Ctenopharyngodon idellus were slaughtered and washed, then the Ctenopharyngodon idellus were divided into six treatment groups, and dipped in 0%(untreated), 1.0%, 1.5%, 2.0%, 2.5% and 3.0% chitosan solution for 5min, then kept in 4°C after vacuum packaging. Sensory assessment, pH, total volatile basic nitrogen (TVB-N) and bacterial counts were determinated to evaluate the fish quality. The result indicated that chitosan solution could restrain bacteria growth, reduce TVB-N, delay the decline of sensory score, and the pH values could be accepted, 2.0% chitosan solution was the optimal concentration for extending the shelf life of Ctenopharyngodon idellus.