Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet

In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet stored at 4 °C over a period of 15 days. The coating had a significant effect in reducing aerobic mesophilic and psychrophilic bacterial counts. The TBA, PV, and pH of samples of chitosan coating alone or with GSE were lower than control ones which revealed a significant influence of coating on fillet shelf-life. Moreover, chitosan coating represented an equal sensorial quality with control. It was concluded that chitosan coating containing GSE can help to maintain the sensorial quality and increase the shelf-life of fillets at refrigerated conditions.