Role of Edible Collagen Coating in Preserving the Chemical Quality of Hasoom (Sillago sihama) Fish During Frozen Storage

Ilham Abdullah

Authors

Abdullah and Najim, 2025 College of Agriculture, University of Barah, Basrah, Iraq

Keywords:

Sillago sihama, Collagen, Chemical Characteristics, Frozen Fish.

Abstract

This study was conducted on Sillago sihama fish obtained from Al-Faw City southern Basra Governorate. Fish were coated with collagen extracted from fish-processing by-products represented by the skins of Scomberomorus commerson and then frozen at –18°C for 120 days, during which several chemical characteristics were evaluated. The results showed a gradual increase in pH values in both coated and uncoated fish; however, the highest increase was recorded in the uncoated fish, reaching 10.24%, compared with 6.13% in the coated fish. Regarding total volatile nitrogen (TVN), the highest increase was observed in the coated fish 74.404%, while the lowest increase was recorded in the uncoated fish 74.193 %. Free fatty acids (FFA) showed the highest increase in uncoated fish 83.827% and the lowest in coated fish 58.333%. Thiobarbituric acid (TBA) values also showed the highest increase in uncoated fish 85.610 % and the lowest in coated fish 63.390%, with significant differences (p<0.05) between freezing periods 60, 90, and 120 days in uncoated samples. Drip loss increased in uncoated frozen fish, reaching 44.920 %, while coated frozen fish showed a lower drip loss of 24.241%. In conclusion, the current study demonstrated the potential of collagen edible coatings in reducing oxidative changes, extending shelf-life, and preserving the quality of frozen fish.

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