Abstract
This research aimed to assess the microbial and organoleptic features of Oncorhynchus mykiss (O. mykiss) fillets enwrapped with polylactic acid (PLA) films using nanochitosan (NC) and Ziziphora clinopodioides essential oil (ZCEO) in separate and combined modes at the refrigerated temperature for 9 days. The GC/MS findings revealed that major constituents of ZCEO were thymol (42.52%), acetate (11.61%), and benzene (5.19%). Our findings showed that the PLA films containing ZCEO represented good antibacterial actions against tested Gram-positive and Gram-negative pathogenic bacteria. Moreover, the present observations revealed that the integration of (1.5%) ZCEO and (1%) NC into PLA films led to a significant (P < 0.05) impact on the expansion of the shelf life of O. mykiss fillets in comparison with the other treatments and control during 9 days in refrigerated conditions without undesirable sensory properties. Therefore, PLA films containing ZCEO can be introduced as a suitable antimicrobial film for preserving seafood products.
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