Impacts of Nano-Gelatin Coating Containing Thymol and Nisin on Chemical Quality Indices of Rainbow Trout Fillets Stored at 4°C

Background: Seafood such as fish is an integral part of human nutrition and excellent source protein. However, their short shelf life quite challenging for the food industry. Objectives: This study was carried out to investigate effects nano-gelatin coating embedded with thymol nisin on chemical quality indices rainbow trout fillets during 16 days storage at 4°C. Methods: The were randomly divided into six groups, including control (C), gelatin (G), (NG), + (NG-T), (NG-N), (NG-T-N). samples assessed by performing pH, thiobarbituric acid reactive substance (TBARS), peroxide value (PV), free fatty (FFA), total volatile basic nitrogen (TVB-N) analyses every four days. Results: results revealed stunning effect addition all indices. Besides, PV, TBARS, FFA showed that containing significantly decreased lipid oxidation in fillet (P < 0.05). lowest amounts PV (8.33 meq oxygen/kg oil), recorded NG-T-N. best TBARS test 0.05) observed NG-T-N, followed NG-T (1.45 1.69 mg malonaldehyde/kg tissue, respectively), similar analysis. On day 16, TVB-N measured NG-N (26.13, 29.86, 38.26 N/100 g, respectively). Both reduced increased life, groups treated simultaneously. application without ineffective improving samples, they must be used and/or thymol. Conclusions: Gelatin nanogel can utilized enhance fillets.