Investigating the impact of sodium acetate-enriched sodium alginate coating on the shelf life of refrigerated hilsa fish slices (Tenualosa ilisha)

• Hilsa fish slices were applied with the Na-alginate and Na-acetate coating material, • Sodium alginate and acetate showed potential pH stability for an extended time. • pH and TVB-N values were lower in the combined coated hilsa fish slices (SAA-225). • TBARS value and microbial load were detected to slowly increase in SAA-225. • Sensory parameters showed acceptable in SAA-225 until day 9. This study investigated the effect of coatings prepared from sodium alginate and sodium acetate on the shelf life of refrigerated hilsa ( Tenualosa ilisha ) fish slices (HFS) stored at 4°C for 12 days. Chemical, microbial, and sensory attributes were analyzed at 3-day intervals. The results of all coating materials for pH stability were insignificant ( p >0.05). During HFS storage, the initial pH values were insignificant, and a steady increase over time was recorded, with SAA-225 remaining lower ( p <0.05). Total volatile base nitrogen (TVB-N) levels recorded on day 0 were between 22.15-23.93 mg N/100 g of sample for all samples. CON and SAL-2 exceeded spoilage limits by day 3 and 6, respectively, while SAA-225 (32.31 mg N/100 g of sample) remained acceptable until day 9. Thiobarbituric acid reactive substances (TBARS) values indicated that all treatments exceeded on day 6, except for SAA-225, which exceeded on day 9. Microbiological analysis revealed lower counts in SAA-225 (4.51-6.73 log CFU/g in TSA and 4.25-6.32 log CFU/g in VRB). The sensory evaluation of SAA-225 remained acceptable until day 12, indicating that SAA-225 effectively delayed spoilage. These findings suggest that SAA-225 significantly extends the shelf life of HFS. However, future studies on protein patterns and lipid profiles at 4°C are needed.