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J. Y. V. A. Kamil, Y. J. Jeon and F. Shahidi, “Antioxidative Activity of Chitosans of Different Viscosity in Cooked Comminuted Flesh of Herring (Clupea harengus),” Food Chemistry, Vol. 79, 2002, pp. 69-77. doi:10.1016/S0308-8146(02)00180-2

has been cited by the following article:

• TITLE: The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets (Salmo trutta fario)

  AUTHORS: Gonca Alak

  KEYWORDS: Lactic Acid; Acetic Acid; Brown Trout; Quality

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.9, September 12, 2012

  ABSTRACT: In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was researched. The lowest mean pH, TBARS and TVB-N values among the treatment groups were observed in the acetic acid group. Similarly, the lowest growth of aerobic, lactic acid and Pseudomonas bacteria was recorded in this group. The growth of aerobic bacteria in the fillets that were packaged using chitosan film, was lower than the control group throughout the trial. The number of Pseudomonas and lactic acid bacteria was statistically higher in the fillets in the control groups compared to the groups with chitosan (p