Document Type: Original Article
Department of Food Hygiene and Aquatic Disease, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, East Azarbaijan, Iran
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, West Azarbaijan, Iran
Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran
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.