Effect of antimicrobial coating on shelf-life extension of rainbow trout (Oncorhynchus mykiss)

The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating cinnamon oil in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1˚C) and were periodically evaluated for Total viable counts، psychrophilic counts، lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen (TVB-N) and pH. Sensory evaluations were performed for Texture، odor، color، overall acceptability. Results showed that cinnamon oil and chitosan coating had synergistic effects (P < 0. 05) in reducing the Total viable counts، psychrophilic counts، lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P < 0. 05) reduced chemical spoilage as reflected in TVB-N. Texture، odor، color، overall acceptability significantly (P < 0. 05) changed only for the control samples.