Investigating the substitution of sodium acetate with different chitosans in (Huso huso) fillet during storage in refrigerator (4±1 0C)

The utilization of natural preservatives has a great interest in the recent year food industries. In theis study the effect of common chitosan (acid soluble 1%), water soluble chitosan (1%), chitosan oligosaccharide (1%) and sodium acetate (1%) as a chemical preservative on maintaining Huso huso fillet during the refrigerated storage (4±1 0C) at days 0, 4, 8, 12 and 16 were assessed. The parameters of PV, TBA, PH and TVC, were determined. According to the results, acid soluble chitosan the lowest change and signification differences as compared to the other treatments (p