Application of sodium caseinate and Aloe vera gel coatings as novel technologies to improve the sensory and physicochemical quality indices of tilapia fish (Oreochromis niloticus) fillets during chilled storage

Abstract

In the current study, tilapia fish fillets were preserved by the application of natural coats (sodium caseinate and Aloe vera gel) to investigate their effects on the organoleptic and physiochemical attributes of fish fillets kept at 4°C for 7 days. The results revealed that the A. vera gel coat possessed lower pH and higher scavenging activity than caseinate. The application of both coats on fish fillets led to an improvement in all sensory scores when compared to the control, as its scores became unacceptable on the 5^th day of chilling, whereas the coated groups remained acceptable until the 7^th day of storage. Moreover, coating of fish fillets resulted in increased moisture and redness (a*) values and decreased fat, ash, TBARS, TVBN, cooking loss, shear force, lightness (L*), and yellowness (b*) values compared to the control group. When comparing the two applied coats, A. vera gel application was accompanied by an enhancement in all examined parameters compared with the sodium caseinate coat, although the protein of fish fillets was enhanced mainly by coating with sodium caseinate. Therefore, coating fish fillets with sodium caseinate or A. vera gel can easily be used by food processors as a novel technique to improve the quality and extend the shelf life of fish fillets.