The Effect of Using Chitosan and Nanokaitosan on the Chemical Composition of Luciobarbus Xanthopterus

Abstract

Abstract The study was conducted in the laboratories of the Food Science Department at the College of Agriculture at Tikrit University for the period from 1/11/2022 to 11/1/2023, and its main objective is to evaluate the improvement of quality and prolong the shelf life of cold-preserved Luciobarbus xanthopterus. For this purpose, four different groups of Luciobarbus xanthopterus treated with different solutions (distilled water 2%, acetic acid 2%, chitosan 2%, and nanochitosan 2%). At 2–3 °C for 12 days to determine changes in the chemical composition during cryopreservation, the results showed clear and significant differences (p≤ 0.05) as a result of the use of chitosan and nanochitosan in coating Luciobarbus xanthopterus, as this led to a significant increase in the quality of catfish meat. Through the ability to maintain the moisture, fat, protein, and ash content of Luciobarbus xanthopterus well during cold storage at periods of 0, 4, 8, and 12 compared to other treatments, distilled water and acetic acid.