Effect of edible starch-based coating with Ferulago angulata extract on antimicrobial activity in rainbow trout (Oncorhynchus mykiss) fillet shelf life

The accumulation of various non_degradable synthetic materials, especially the various types of packaging materials in nature ,has led to increasedtendency to usingof biodegradable films and coatings in food packaging ,in recent years. These packages have various benefits such as biodegradability and the transport of food additives such as antioxidants, antimicrobials, colorants and nutrients. Ferulagoangulata is traditionally used to preserve food and enhanced its taste as traditional spice. In this research, the antibacterial, antioxidant and qualitative properties of starch-based coating containing with different concentrations(0, 1%,1/5%,2%,3%) of Ferulagoangulata extractin rainbow trout fillet during storage period were investigated by theevaluation ofpH, peroxide index, color characteristics, total bacterial counts, psychrophilic counts.The chemical analysis of the extract by gas chromatography-mass spectrometry (GC-MS) was determined 9 high percentages components of total (96.85%) including o-Cymene, α-Pinene, trans-β-Ocimene and Bornyl acetate as the main components of the extract.According to our results ,Antioxidant and  antibacterial activities enhanced significantly in a  dose dependent mannerWhich means that increasing the concentration of extract in the coating leads to upper L*, a*, b* index and lower pH, peroxide value  index compared to control sample and also our results indicated significantly (p<0.05) decreased of  total microbial  and psychrophiles bacteria counts  in rainbow trout fillet during the period of storage.