Effect of Chitosan Nanocomposites and Rosemary Extract (Rosmarinus officinalis L.) Coating on Chemical Properties of Inoculated Fillet of Huso huso with Listeria monocytogenes during Refrigerated Storage

This study aimed to evaluate the antioxidative and antimicrobial effects of chitosan nanocompsites and rosemary extract coating in the inoculated fillet of Huso huso with Listeria monocytogenes during refrigerated storage (4±1ºC). Fish were filleted and divided into four groups as control (without coating), 0.5% rosemary extract treatment (RET), 1% chitosan treatment (CT) and combination of 1% chitosan and 0.5% rosemary extract as chitosan nanocomposites treatment (CS/RE). Then all samples inoculated with L. monocytogenes. Subsequently, the chemical parameters (TVB-N, PV, pH and TBA) and antilisterial properties of coatings were monitored during 16-days of refrigerating storage at 4±1ºC. According to the results, CS/RE demonstrated a significant (P0.05) compared to the other treatments. On the other hand, CS/RE coating retarded lipid oxidation by decreasing PV and TBA production in the samples compared to the control up to the end of refrigerated storage (P