The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout (<i>Oncorhynchus mykiss</i>) fillet stored at 4 °C

Summary This study was conducted to evaluate the effect of chitosan coating enriched with garlic extract (GE) and coriander essential oil (CEO) on shelf life rainbow trout fillet. Treatments were prepared (2%) containing GE CEO (0.1% 0.5%) both separately in combination. The results showed that had significant effects peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), viable (TVC) psychrotrophic (PTC) counts fillet samples during storage. It observed an increase concentration coatings would lead a decrease amounts PV, TVB‐N TVC. 0.5% more effective than microbial counts. treatment coated 0.5%GE + 0.5%CEO lowest PV (5.56 mEq/kg), TBA (2 mg MDA/kg), (32.57 N2/100 g), TVC (7.12 log CFU/g) PTC (5.22 12th day indicated can extend refrigerated fillets for 6–9 days compared control alone samples.