PREPARING EDIBLE COATS FROM CHITOSAN REINFORCED WITH ANTIOXIDANTS EXTRACTED FROM PLANT RESIDUES AND THEIR USE IN BIO-PACKAGING FOR SOME FISH PRODUCTS.

The current study dealt with the preparation of fish products (tablets) from the sea fish that was purchased from the local markets in Basrah province, which was preserved by refrigeration after conducting the formation process for fish products and divided into three groups. With sorbitol and polyvinyl alcohol only. As for the third group, it was wrapped in chitosan wraps with sorbitol and polyvinyl alcohol and supported with aqueous and alcoholic plant extracts prepared from plant leaves (Sidr leaves, mint leaves, grape leaves and olive leaves) and from different peels (potato peels and pomegranate peels) and were placed in the refrigerator for 14 days, when extended (1, 5, 10, 14) days of cryopreservation, and the following was reached: 1- The packaging process plays a major role in maintaining the quality and freshness of the prepared fish products, as the group is covered with a membrane made of chitosan with sorbitol and polyvinyl alcohol and the group coated with chitosan with sorbitol and polyvinyl alcohol and supported by water and alcohol plant extracts were better than the unwrapped in terms of preserving the chemical composition For processed and refrigerated fish products for 14 days. 2- The excelled of coats manufactured from chitosan with sorbitol and polyvinyl alcohol and fortified with aqueous and alcoholic plant extracts in maintaining the chemical and physical indicators of processed and cold-preserved fish products compared to uncoated products coated with chitosan with sorbitol and polyvinyl alcohol. 3- The superiority of coats manufactured from chitosan with sorbitol and polyvinyl alcohol and fortified with aqueous and alcoholic plant extracts in preserving the sensory properties of processed and cold-preserved fish products compared to uncoated products coated with chitosan with sorbitol and polyvinyl alcohol. 4- It was found that the aqueous and alcoholic extract of pomegranate is better than the rest of the water and alcoholic extracts of plant residues (peels, leaves) in preserving the chemical composition and sensory characteristics of the prepared fish products. 5- Aqueous and alcoholic extracts of plant residues (peels, leaves) contain many phenolic and flavonoid compounds, which are important antioxidants in maintaining human health and safety