Investigating the effect of chia seed gum and ginger nanoemulsion on the microbial and chemical characteristics of rainbow trout during storage

Nowadays, due to consumers' interest in fresh fish over frozen fish, the importance of keeping and supplying fresh fish is increasing day by day.

In this study, the effect of edible bioactive coating based on chia seed gum and nanoemulsion of ginger essential oil on the shelf life of rainbow salmon fillet during 12 days of storage in the refrigerator was investigated. In order to carry out this aim, fresh salmon fillets were prepared with four different gelatin solutions with different percentages from 2 to 15% of and then the fillets were stored in a refrigerator. In order to check the performance of this coating, microbial tests consisting of total microbial count, measurement of free fatty acids based on oleic acid, measurement of total volatile bases (TVN) and pH were periodically performed for all samples on days 1, 6, and 12.

According to Duncan's test, the results show that in the control sample, the microbial count is significantly (P<0/05) higher than the other samples, and also the microbial count tests show that on the 12th day, as compared to the 6th day and 6th day as compared to 1st day, there were significant increases (P<0/05). The acidity of extracted fat on the 12th day increased significantly (P<0/05) as compared to the first and sixth days.

In general, the results of this research indicated that these compounds can be used to increase the shelf life of rainbow salmon.