The Effect of a Chitosan/TiO2-Nanoparticle/Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

The aim of this study was to determine the effect chitosan-based nanocomposite coating applications (chitosan + TiO2 (CHT) and chitosan rosmarinic acid (CHTRA)) on changes in quality attributes Rainbow trout fillets during cold storage (4°C). Fish were randomly divided into four groups subjected treatments (CH), CHT, CHTRA, control). After treatments, packaged under modified (40% CO2 30% O2 N2) atmosphere stored at 4oC for 18 days. During storage, samples physico-chemical microbiological analyses. CH, CHTRA showed lower aerobic mesophilic psychrotrophic bacteria counts than control. However, differences between no significant. highest mean pH value determined control group. As time increased, TBARS increased. At end period, significant observed including TVB-N level group above 25 mg/100 g day 15 storage. treatment below 20 18. It also that application × period interaction had a all color parameters (P<0.01). L* treatment. did not differ from CH