Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca)

Fish production is rising globally, aligned with issues concerning safety and quality. Therefore, it is crucial to create powerful technologies to increase the shelf life of fish. Xanthan gum is frequently utilized in the food industry to produce edible coatings. Tea has several health advantages owing to its polyphenols content which are well renowned for their antibacterial capabilities in addition to their antioxidant activity. Thus, the objective of this investigation was to elucidate the influences of xanthan gum-based edible coating (1g/l) applied alone or enriched with black tea extract (1 & 2 g/ l) as a bioactive ingredient on the biochemical, microbiological and sensory changes stored for 12 days at 4˚C. Xanthan coating treatments especially with tea extract (2g/l), effectively inhibited microbial growth, delayed oxidation stress, reduced cooking loss, and retained odor, texture, and overall acceptance. The shelf life of zander fillets was extended by tea extract (2g/l) up to 9 days (based on physical attributes) and/or 12 days (based on microbial parameters) compared to the control. This study demonstrated that xanthan gum edible coating enriched with tea extract (especially with a high concentration of 2g/l) is a promising natural preservative to extend shelf-life by delaying the chemical and microbial deterioration of refrigerated zander fillets and potentially of other fish fillets