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Abstract
ABSTRACT This study aimed to evaluate the effect of chitosan coating impregnated with Thymoquinone (TQ) and Eugenol (EUG) on the quality of rainbow trout fillets during cold storage (4ºC). In-vitro and In-vivo techniques were used to evaluate biopreservative effects of chitosan coating containing TQ, EUG and their combination. In-vitro evaluation of chitosan (2%) solution containing TQ, EUG demonstrated antibacterial and antioxidant effects. In-vivo assays on coated rainbow trout fillet as a food model demonstrated that the growth of spoilage bacteria, lipid oxidation and formation of volatile nitrogen bases reduced significantly in treated samples during 12 days cold storage in comparison with control samples and the treated samples were consumable until the 12th day without adverse sensory changes (P <0.05). Chitosan coating containing TQ and EUG can be used as a high quality packaging material to increase the shelf life of various foods, including fish, seafood, meat and meat products.
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