The effect of using chitosan and β-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration

Seafood contains compounds such as omega-3 fatty acids, fat-soluble vitamins, digestible proteins and micronutrients such as fluorine, calcium, iodine, copper, iron and zinc. Therefore, it is important to provide methods to increase the shelf life and also remove heavy metals from fish meat. In this study, using the biopolymers of chitosan (CS) and beta-cyclodextrin (β-CD), the oxidative stability of minced of commerson Scomberomorus fish during 12 days of refrigeration with chemical evaluations (acidity (pH), peroxide number (PV), and Thiobarbituric acid (TBA), water holding capacity (WHC)) and microbial (total microbial load count (TVC)) were studied. The ability of these two compounds to reduce the concentration of heavy metals during refrigeration was also investigated. According to the results, the use of CS and β-CD had a significant effect on the values ​​of all indicators compared to the control treatment (P <0.05). Therefore, it can be said that the use of CS and β-CD is effective in reducing the oxidation and growth of minced meat bacteria during storage in the refrigerator. The lowest pH value was observed in T8 and T11 treatments, the lowest PV value was observed in T8, T10 and T11 treatments, the lowest TBA value was observed in T7 treatment, the highest WHC value was observed in T8 treatment and the lowest TVC value was observed in T8 and T11 treatments. The use of CS and β-CD solutions also reduced the concentration of heavy metals in the minced meat of commerson Scomberomorus, so that T8 treatment showed the best performance in reducing cadmium, lead and mercury and against nickel removal, different treatments had almost the same performance.