evaluation chitosan nono particles and nano-encapsulated thyme effect on microbial spoilage of rainbow trout (oncorhynchus mykiss) fillet inoculated with listeria monocytogenes

abstract seafood is valuable protein sources for human being and acts important role in a healthy diet. due to probability of fish contamination, from catch time to consume time with different microorganisms, there’s different technics to prevent fish spoilage. the present study purposed to investigate the effect of encapsulated thyme (zataria multiflora boiss) extract and chitosan to inhibit l. monocytogenes growth in filleted rainbow trout meat during refrigerated storage.the filleted samples were inoculated by1 ×103cfu/g of l. monocytogenes. then samples exposed to 0.8 % and 1.2% thyme extract and 0.15 % and 0.25% v/w% chitosan nano particles and control group in five tratments. all treatments were kept for 16 days at refrigerator temperature. every 4 days amount of total viable count (tvc), psychro trophic count (ptc) and listeria monocytogenes counts measured. least tvc, ptc and ebc in final experiment day observed in 0.25% chitosan treatment (p