Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and ‎sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet‎

Abstract

ABSTRACT The objective of the current research was to evaluate the impact of sodium acetate (SA) and rosemary essential oil (REO) on the microbiological and physicochemical characteristics of rainbow trout coated with carboxymethyl cellulose (CMC) and kept for 16 days at 4°C. The CMC coating was supplemented with isolated SA or SA combined with REO (0.5% or 1%). The gas chromatography-mass spectrometry (GC-MS) evaluation indicated that the REO was chiefly composed of 1,8-cineole (25.21%) and α-pinene (22.34%). The microbiological evaluation revealed that the growth of mesophilic bacteria, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and Enterobacteriaceae was considerably slower in rainbow trout meat coated with CMC, SA, and REO (0.5 or 1%) relative to the control. Such coatings also improved the pH, water-holding capacity, cooking yield index, and sensory characteristics of rainbow trout fillets. The total volatile basic nitrogen content, peroxide value, and amount of thiobarbituric acid reactive substances were significantly lower in the experimental samples relative to the control. Hence, we introduced a novel CMC coating containing SA and REO (0.5 or 1%) that improves the shelf life and quality of refrigerated rainbow trout meat.