Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature

Edible films as natural، environmentally- friendly and renewable products، can be an appropriate alternative for petroleum-based packaging materials that are common today. In this study، the effects of Sodium Caseinate (SC) edible coating on quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4±1˚C) were investigated. Fish samples were treated with 8% Sodium Caseinate solution and stored in refrigerator for 20 days after drying the coating solution. The control and the coated fish samples were analyzed periodically each 4 days of storage time (0، 4، 8، 12، 16، 20 days) for chemical (PV، TBA، FFA، pH، TVB-N) and microbiological (total viable count and scycrophilic count) characteristics. The sodium caseinate coating reduced peroxide values (16. 1±0. 1 and 7. 1±0. 01 in control and SC، respectively) and during last days of storage، reduced bacterial count significantly (9. 1±1 and 7. 7±0. 07 in control and SC، respectively) (P<0. 05) in rainbow trout samples during the refrigerated storage.