Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Abstract

AbstractThis study aimed to examine activating sodium alginate‐based edible coating (AL) with resveratrol (RE) as a dietary supplement for increasing the shelf life of rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Administered treatments were AL, AL–RE 0.1%, AL–RE 0.2%, and control. Samples were stored at 4 °C for 15 days and analyzed at 3‐day intervals. All treatments indicated a significant decrease (p ≤ .05) in their total viable counts, psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, and yeasts–molds compared to the control in the storage period. Thiobarbituric acid value and total volatile basic nitrogen were significantly lower in all treatments (p ≤ .05) compared to the control. RE improved the alginate effects on increasing the shelf life of the samples. In conclusion, RE can be considered as a replacement to the synthetic antimicrobials and synthetic antioxidants in the rainbow trout fillets with more health benefits.Practical applicationsSince fish fillets are very perishable products, improving preservation techniques for enhancing their shelf‐life seems quite necessary. Besides bacterial growth, oxidation reactions can induce the spoilage of fish meat in the storage period. The various synthetic preservatives are generally undesired by consumers because of their adverse effects. Resveratrol, a dietary supplement, can be used as a natural antioxidant and antimicrobial in the rainbow trout fillet with added health benefits.