Comparative evaluation of the effect of gelatin coating enriched with pure and nanoliposome Oregano essential oil on microbial quality of Rainbow trout fillet during cold storage (4 ± 2°C)

The effects of gelatin derived from Common carp scales enriched with pure and nanoliposome Oregano essential oil (OEO) (2% oil) as a preservative coating on shelf life extension of Rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 °C) were evaluated over a period of 16 days. The control and coated fillet samples with pure gelatin and gelatin contained OEO and OEO nanoliposoms were analyzed periodically for microbiological (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and chemical (TVB-N, pH) characteristics. Bacteria grew most quickly in trout fillets control, followed by those coated with gelatin and the lowest counts were in coated samples with gelatin contained OEO nanoliposoms (p