Trout Fillets Research Articles

Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets during ice storage and identification of biogenic amines-producing bacteria

Effects of epigallocatechin gallate on microbial communities of rainbow trout fillets during ice storage and identification of biogenic amines-producing bacteria

Chitosan/polyvinyl alcohol film containing beetroot peel and red cabbage extracts in freshness monitoring of trout fillet: gas or pH indicators

Chitosan/polyvinyl alcohol film containing beetroot peel and red cabbage extracts in freshness monitoring of trout fillet: gas or pH indicators

Complete replacement of fishmeal with unconventional animal protein sources: A comparative study of the effects of use of mealworm, earthworm and zooplankton on growth parameters, fatty acid composition and sensory profile rainbow trout

The global trend in aquaculture is to replace fishmeal with an alternative and sustainable source of protein for fish farming. As a result, some species of invertebrates have found a place in aquaculture as a rich source of protein and a promising substitute for fishmeal. This study aimed to investigate the effects of alternative protein sources on the growth parameters of rainbow trout (Oncorhynchus mykiss) as well as the fatty acid profile and the sensory quality of the fish fillets. The gas chromatography technique with a flame ionization detector was used to determine the fatty acid composition of the rainbow trout fillets, while different equations were used to determine the growth parameters and the hepatosomatic index. The sensory evaluation of the rainbow trout fillet was determined by a descriptive sensory analysis, a quality assessment and a consumer acceptance test. The replacement of fishmeal by mealworms (MWD) and earthworms (EWD) resulted in a positive effect on growth parameters, feed conversion, and hepatosomatic index (HSI) values. The mortallity of the rainbow trout fed with the experimental diets was less than 28 %. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content of the trout fillets decreased with the inclusion of MWD (1.34 and 5.20 %, respectively) and EWD (1.74 and 6.41 %, respectively) in the trout diet. Feeding rainbow trout with MWD and EWD caused a decrease in the n-3/n-6 ratio compared to FMD (0.32 and 0.34, respectively vs. 0.56), whereas the addition of ZOD resulted in the increase of the n-3/n-6 ratio (0.67). The samples of fillets of trout fed with MWD and EWD belonged to the "very good" level of average sensory quality, while the fillets of trout fed with zooplankton were in the "good" quality range. Regarding acceptability by consumers all rainbow trout fillets shown good consumer acceptance.

Beet Root Peel Extract as a Natural Cost‐Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold‐Stored Trout Fillet

ABSTRACTIn this study, chitosan (C)‐polyvinyl alcohol (P) edible film containing bio‐fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as antioxidant agent and pH indicator) was used as spoilage indicator in cold‐stored rainbow trout fillets. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity (43.02%), reducing power (2.87), and total phenolic content (360.50 mg GAE/g) of ethanolic BRPE were higher than aqueous extract. Silver nanoparticles were biosynthesized using silver nitrate reduction by chitosan, confirmed by UV–Visible spectroscopy, optical and scanning electron microscope images, and X‐ray diffraction analysis. The highest tensile strength (4.20 MPa) and elongation at break (118%) belonged to the CP‐BRPE film, and the lowest water vapor permeability (2.45 10−5 g/s/m/P) was related to the CP‐nAg film. Also, the lowest total viable count (6.17 log CFU/g), psychrotrophic bacteria (6.27 log CFU/g), Enterobacteriaceae (4.9 log CFU/g), pH (5.66), total volatile basic‐nitrogen (TVB‐N) (22.1 mg/100 g of fish), and thiobarbituric acid reactive substances (TBARS) (0.705 mg MDA/kg of fish) values of the packaged trout fillets were significantly (p ≤ 0.05) observed in CP‐BRPE‐gnAg treatment among the other treatments at the end of the storage period, and CP‐gnAg, CP‐BRPE, and CP treatments were in the next ranks, respectively. Colorimetric analysis of the used films showed that the films containing BRPE depicted color spectra of red to yellow at the same time as the spoilage symptoms initiated in the packaged fillets. It is concluded that BRPE not only increased the preservative effects of chitosan‐polyvinyl alcohol film containing green silver nanoparticles but also can be considered as a natural cost‐effective spoilage indicator of the rainbow trout fillets during cold storage time.

Halochromic aerogels with Ca2⁺-induced tailored porosity based on alginate/gellan integrated with Echium amoenum anthocyanins: Characterization and application for freshness monitoring of rainbow trout fillet

This study aimed to fabricate a food freshness halochromic aerogel based on alginate, gellan, and Echium amoenum anthocyanins (EA). The porosity and morphological properties of the aerogels (AG2, AG6, and AG10) were regulated by varying the concentration of CaCl2 (2, 6, 10 %). FE-SEM analysis revealed that increasing the CaCl2 content led to the formation of aerogels with enhanced overall porosity and larger pore sizes. The AG6 aerogel, characterized by a density of 23.44 ± 0.04 mg/cm³, a porosity of 91.66 ± 0.06%, and an average pore size of 306.93 ± 122.89 μm, was identified as the optimal support for the incorporation of the EA pigment. FT-IR analysis verified the formation of hydrogen bonds between the AG6 aerogel and EA molecules. Incorporating anthocyanin increased the crystallinity and thermal stability of the aerogel, as evidenced by XRD and DSC analyses. The AG6EA aerogel displayed a color shift from red to yellow over a pH range of 2–12. The AG6EA aerogel demonstrated high sensitivity to ammonia vapor and proper color stability and reversibility. The AG6EA aerogel color transitioned from purple to blue and then green through rainbow trout storage, correlating with changes in pH, total volatile basic nitrogen (TVB-N), and total viable microbial count (TVC and TPC) of the fish samples. This research extends a new insight to develop cutting-edge, susceptible, and accurate pH indicators capable of quality assessment of protein-based food products.

The active kappa-carrageenan coating and oxygen absorber packaging for the preservation of chilled rainbow trout fillets

The objective of the current research was to evaluate the effects of incorporating kappa-carrageenan (KCA) coating with dill essential oil (DEO), in conjunction with oxygen absorber (OA) packaging, on the quality attributes of rainbow trout fillets throughout a 20-day period of refrigerated storage. The administered treatments included OA, KCA + OA, KCA + DEO, KCA + DEO + OA, and control. Treating the trout fillets with DEO-loaded coating and/or using OA packaging was found to be more effective in restricting the growth of total mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria. The aforementioned treatments were more efficient in slowing down the rate of increase in pH, total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, electric conductivity, and organoleptic deterioration in the trout fillets. Notably, the most effective treatment in this context was KCA + DEO + OA. The shelf-life of trout fillets was established through the assessment of multiple parameters. It was determined to be 4 days in both the control and KCA groups, 8 days in the OA and KCA + OA groups, 16 days in the KCA + DEO group, and a minimum of 20 days in the KCA + DEO + OA group. Consequently, our recommendation is to apply an active coating based on KCA, incorporating DEO in conjunction with OA packaging, for the preservation of fish fillets stored in refrigeration.

FilletCam AI: A handheld tool for precise fillet color profiling of Atlantic salmon and rainbow trout

High-throughput and objective color measurements of fish fillets are crucial for quality control and establishing pricing benchmarks. While fillet color scoring traditionally relies on subjective visual inspection using color reference cards or labor-intensive color measurement using a colorimeter, this study aims to develop a smart handheld device (FilletCam AI, hereafter referred to as ‘FilletCam’) for precise and rapid profiling of fish fillet color. FilletCam comprises an imaging sensor integrated with an embedded computing unit for image acquisition. A graphical user interface (GUI) was developed to streamline data collection, analysis, visualization, compilation, and data sharing with authorized users. An Artificial Intelligence (AI) model was developed and deployed on the edge for region-of-interest (ROI) detection. A single-stage YOLOv8 model was trained on a custom image dataset comprised of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) fillet images to detect the fillet and color palette with their respective SalmonFan™ (SF) score on the reference card. Delta E metric was adopted to compare the color of the fillet and reference color shades on the SF card. The SF score corresponding to the lowest Delta E value was assigned to the fillet. The object detection model performed well and achieved a mean average precision (mAP0.5) of 99.5 % and an F1 score of 0.99. The FilletCam-predicted fillet color scores were compared with the expert ratings and colorimeter scores to evaluate the performance of the developed tool. The minimum Delta E values for FilletCam were consistently lower than those for the colorimeter, indicating FilletCam's ability to detect minor color differences accurately. FilletCam exactly predicted the color scores at 73 % of instances compared to 30 % of instances for the colorimeter. Additionally, for only 3 % of instances, the predicted SF score deviated by more than two points. Overall, the developed research prototype shows promise as a valuable digital tool for the fish processing and retail industries.

INCREASING THE SHELF-LIFE TROUT FILLETS BY SODIUM CASEINATE-PERSIAN GUM BIOCOMPOSITE FILM INCORPORATED WITH GINGER EXTRACT

The effects of sodium caseinate (SC)-Persian gum (PG) films enriched with Zingiber officinale extract (ZOE) were investigated on the quality of rainbow trout over a 16 day at 4°C. The trout filets were divided to 4 groups as uncoated, coated with SC-PG, SC-PG-1% ZOE and SC-PG-1.5% ZOE. Sensorial, chemical and microbial characteristics of trout samples were evaluated on 0, 4, 8, 12 and 16 days of storage. GC-MS analysis exhibited that ZOE is rich in phenolic compounds including zingiberene and cis-6-shogaol. Active films embedded with 1.5% of ZOE revealed a remarkable decline in bacterial growth over the storage time. Wrapping with SC-PG-1.5%ZOE composite film tended to delay the elevation of thiobarbituric acid and peroxide value. Samples containing 1.5% ZOE were mostly preferred by sensory panelists. Based on the results of the present study, the edible films were suitable candidates for preserving quality properties and extending the shelf life of rainbow trout fillets.

Dietary astaxanthin alleviates black soldier fly oil-induced negative changes of fatty acids content and muscle quality on Oncorhynchus mykiss via mammalian target of rapamycin and AMP-activated protein kinase pathway

This study evaluated the effect of black soldier fly (Hermetia illucens) larvae oil (BO) produced by a novel technique, subcritical butane extraction, on the flesh quality, lipid nutrients and muscle growth of rainbow trout (Oncorhynchus mykiss) fillet, and investigated the alleviating mechanisms of dietary astaxanthin (AST) supplementation. Two hundred and forty fish (215.16 ± 2.30 g) were distributed to three groups with four replicates. Fish were fed three experimental diets for 8 weeks: the control diet (CD diet), total fish oil of the CD diet was replaced with BO to formulate the BO100 diet, and then 1 g/kg AST was supplemented with the BO100 diet to formulate the AST diet. Results showed that the final body weight and the sarcomere length of fillet were significantly increased and the protein phosphorylation levels of mammalian target of rapamycin (mTOR) and p70 S6 kinase were enhanced in the BO100 group compared to the CD group (P < 0.05). However, there was a reduction in the hardness, springiness and chewiness of fillets, with a decrease in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels in the fish of the BO100 group (P < 0.05). Supplementation of AST in the BO100 diet mitigated the impairment of springiness and chewiness and further promoted the sarcomere length of fillet (P < 0.05). Furthermore, dietary AST partially restored the EPA and DHA content of fillet by increasing the phosphorylation levels of serine/threonine kinase (AKT) and AMP-activated protein kinase α (AMPKα) (P < 0.05) and activating the gene expression of unsaturated fatty acid synthesis. To conclude, BO produced by subcritical butane extraction can be a readily available oil source for rainbow trout feed that can be used to promote muscle growth in rainbow trout. Further dietary AST supplementation can alleviate BO-induced lipid accumulation, restore DHA levels and improve the flesh quality of rainbow trout fillet.

Effect of lemon juice on the chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) under refrigerated storage

&lt;p&gt;In recent years, there has been an increasing interest in using food additives from natural sources to improve taste, texture and extend the shelf-life of foodstuffs. The aim of this study was to examine the quality changes in trout treated with lemon juice for 21 days. Fish were divided into T0, T1, T2 and T3 and treated with 0, 1%, 2% and 3% lemon juice respectively. The lowest pH was found in T3 followed by T2, T1 and T0. A significant difference in total volatile base nitrogen (TVBN), peroxide value (PV) and free fatty acid (FFA) was observed between the control and treatments, with the lowest increase in T3 followed by T2. Total plate count (TPC) crossed the limit in T2 and T3 on the 21st day, whereas in control and T1, the permissible limit crossed on the 12th and 18th days respectively. The sensory panel rejected the control on the 12th day and T1 and T3 on the 18th day; however, T2 remained acceptable till the 21st day, thus showing the promising effect of lemon juice on the quality of trout fillet and thereby increasing the shelf-life of the product by nine days.&lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;

Effect of low-dose irradiation on lipid quality and fatty acid composition in vacuum-packed hot smoked trout (Oncorhynchus mykiss) fillets during cold storage

The effects of gamma irradiation at different doses (0, 3 and 5 kGy) on lipid quality and fatty acid composition in vacuum-packed hot smoked rainbow trout (Oncorhynchus mykiss) fillets during cold storage (2 °C) were investigated. The major fatty acids were identified as palmitic, oleic, linoleic and docosahexaenoic acids (DHA). The fatty acid compositions were not affected by the irradiation process initially. However, the increase on the total saturated fatty acids (SFA) of irradiated fillets was higher than the control group at the end of the storage. While a significant decrease was observed in the control group of total polyunsaturated fatty acids (PUFA), no change was observed in the groups irradiated with 3 and 5 kGy doses at the end of the storage. The TBA values of 0, 3 and 5 kGy irradiated groups were 1.27, 1.46 and 1.58 mg MA / kg, respectively, the PV values were 6.12, 9.18 and 9.97 meq / kg and the FFA values were 5.36%, 5.67% and 6.10%, respectively, at the end of the storage. Using a combination of techniques to various processed or fresh seafood products will likely play a significant role in enhancing the manufacture of safe meals with extended shelf lives.

Effect of active composite coating based on nanochitosan-whey protein isolate on the microbial safety of chilled rainbow trout fillets packed with oxygen absorber

This study aimed to assess the effect of coating based on nanochitosan-whey protein isolate (NCH-WPI) containing summer savory essential oil (SEO) combined with oxygen absorber (OA) packaging on Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157H7, inoculated to rainbow trout fillets stored under refrigeration. Except control and OA groups, L. monocytogenes decreased (0.49–1.82 log CFU/g) in all treatment groups until the eighth day, and then increased (0.39–0.68 log CFU/g). This indicates that the treatments were ineffective to inhibit the proliferation of this bacterium. Considering the forced aerobic nature of inoculated P. aeruginosa, the counts of these bacteria become undetectable in groups packed with OA after the fourth day of storage, while the other groups showed an increase (0.99–2.23 log CFU/g) in this bacteria population during entire storage period. This growth rate was slower in the NCH-WPI + 1%SEO and NCH-WPI + 2%SEO groups. Regarding the inoculated E. coli, its count was decreased (1.48–2.41 log CFU/g) during storage, and this reduction (2.24–2.41 log CFU/g) was the highest in NCH-WPI + 1%SEO + OA and NCH-WPI + 2%SEO + OA groups. In conclusion, NCH-WPI treatments delayed the growth of all pathogenic bacteria, but the ternary treatment (NCH-WPI + SEO + OA) was the most effective treatment in this regard.

Effect of Replacing Fishmeal with Algal Meal on Growth Parameters and Meat Composition in Rainbow Trout (Oncorhynchus mykiss W.)

Aquafarms should reduce the use of fishmeal and fish oil in nutritional feed. One such accessible and relatively inexpensive food component that could successfully meet the challenge posed by aquaculture is algae. The objective of the present study was to evaluate the algae meal inclusion of Chlorella and Spirulina sp. in a diet for rainbow trout, evaluating its effects on fish growth, histological parameters and fillet quality. Experiments were carried out to replace 50% and 100% of fishmeal with Spirulina sp. and Chlorella vulgaris in feed for rainbow trout (Oncorhynchus mykiss W.) cultured in a recirculation system. At the end of the experimental period, the highest mean live weight was measured in rainbow trout fed a feed containing 50% algal meal in the feed. The absorptive vacuolization of cells was increased the most and lamina propria was average thickened when fed 50% algae diets. Fat droplets in the hepatocytes were larger in the 50% algae meal fed group, and their nuclei were replaced in the peripheral zone of the cells. Substitution of fishmeal with 50% algal meal in fish feed resulted in a 36.44% reduction in the lipid content of rainbow trout fillets compared to control fish.

Characterization and performance evaluation of colorimetric pH-sensitive indicator based on Ҡ-carrageenan/quince seed mucilage hydrogel as freshness/spoilage monitoring of rainbow trout fillet

The aim of research was to fabricate a novel indicator by using κ-carrageenan and quince seed mucilage (QSM) hydrogels and red cabbage anthocyanin. The porosity of the hydrogel was controlled using different ratios of κ-carrageenan(C):QSM(Q) (C90:Q10, C70:Q30, and C50:Q50). The hardness of hydrogels decreased from 28.6 ± 0.3 N for C90Q10 to 11.0 ± 1.0 N for C50Q50 sample. However, according to field emission scanning electron microscopy (FE-SEM) analysis, the C50R50 sample had the best morphology with smooth surface and uniform interconnected porous network. Hydrogen bonding interactions among anthocyanins, QSM, and κ-carrageenan were confirmed by Fourier transforms infrared (FT-IR) spectroscopy. The indicator showed a color variation from red to yellow over the pH range of 2–12. Also, the indicator exhibited high sensitivity to ammonia vapors (SRGB = 115%) and good color stability. The C50QRA indicator was used for monitoring rainbow trout fillet spoilage and revealed a visually-detectable color change from red to green upon detecting total volatile basic nitrogen (TVB-N) content produced throughout storage at 4 °C. Generally, the halochromic hydrogel developed in this research can be suggested as a more sensitive and accurate freshness indicator than conventional indicator solid supports.

Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid

Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid

Ultrasound-Assisted Nanoemulsion Loaded with Optimized Antibacterial Essential Oil Blend: A New Approach against Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis in Trout (Oncorhynchus mykiss) Fillets.

This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in the inactivation of Escherichia coli, Staphylococcus aureus, and Salmonella enterica serotype Enteritidis inoculated in rainbow trout fillets stored at 4 °C for 9 days. Regarding the NE, the nanometric size (<100 nm) with low polydispersion (0.17 ± 0.02) was successfully obtained through ultrasound at 2.09 W/cm2. Considering the three concentrations used, S. Enteritidis was the most susceptible. On the other hand, comparing the concentrations used, the NE at 2% showed better activity, reducing S. Enteritidis, E. coli, and S. aureus by 0.33, 0.20, and 0.73 log CFU/g, respectively, in the trout fillets. Thus, this data indicates that this is a promising eco-friendly alternative to produce safe fish for consumption and reduce public health risks.

The effects of Juniperi fructus essential oil and vacuum packing on the shelf life of rainbow trout fillets during storage at 2±1°C.

We hypothesized that the combined effect of vacuum packaging and Juniperi fructus essential oil addition would increase shelf life. Six different treatments were tested. The effects of the different concentrations of J. fructus essential oil (0%, 0.3% and 0.6%) and packing method (non-vacuum and vacuum) on the fish (Oncorhynchus mykiss) fillets of stored 4±1 °C were investigated in terms of its microbiological (mesophilic aerobic bacteria and yeast-mold), chemical (pH, total volatile alkaline nitrogen (TVB-N), thiobarbituric acid (TBA value)) and sensory quality. The results showed that J. fructus essential oil had a positive significant effect on quality parameters (p<0.05). In conclusion, based primarily on sensory, TVB-N and mesophilic bacteria data the shelf-life of fresh rainbow trout was 4 days (non-vacuum packaged), 13 days (vacuum packaged), 19 and 28 days treated with J. fructus oil (0.3 and 0.6%, v/w) under vacuum packaged, respectively. J. fructus essential oil application and vacuum packaging; extended the shelf life of fish fillets by an average of 15 days. The combined use of J. fructus essential oil and packaging techniques could form the basis for new studies.

BIOLOGICAL AGENTS AS AN ALTERNATIVE TO CHEMICAL PRESERVATIVES IN THE SEAFOOD PROCESSING INDUSTRY, A REVIEW

The present research investigated the possibility of replacing probiotic bacteria instead of chemical preservatives in the seafood processing industry. The data were used from articles published in the databases including Science Direct, Pub Med, Scopus Springer Link, and Scopus. The search was carried out using the keywords fish fillet, beneficial non-dairy foods, increasing shelf life, biological protection, probiotic food, microbial treatment, and Lactobacillus bacteria. A biological preservation technique was used to maintain the quality of hake, spanish mackerel, mackerel, sea bass, tilapia, swordfish, rainbow trout, and ribbon fillets. Swordfish coated with L. paracasei IMPC 2.1 was acceptable for 3 months. Followed by spanish mackerel and rainbow trout fillets coated with L. casei and L. plantarum subsp. plantarum ranked second and third for 30 and 21 days, respectively. The minimum shelf life of fillets was 48 hours (Tilapia coated with L. plantarum 1.19). In freezing, L. brevis could maintain the quality of rainbow trout fillet for 6 months. The present study suggests Lactobacillus strains, especially L. paracasei IMPC 2.1, as a preservative to preserve the quality of fish fillets. However, the use of this species in the seafood processing industry requires wider research to investigate its effect on other aquatic species.

Tomato seed mucilage-whey protein isolate coating enriched with shallot essential oil: Effect on quality changes of the trout fish fillet during cold storage

The current study assessed the effect of tomato seed mucilage (TSM) active coating on rainbow trout's physical, chemical, visual, and microbial characteristics during cold storage. This research also investigated the effect of replacing TSM with whey protein isolate (WPI) and adding shallot essential oil (SEO) at varying concentrations (0%, 1%, and 2%). Ultimately, the correlation between the characteristics and their modeling was examined by applying zero order, first order, and Weibull kinetic models. According to the findings, the application of TSM-WPI coating, particularly when combined with SEO, and substituting 50% of TSM with WPI resulted in a significantly reduction (p˂0.05) in the rate of alterations in weight loss (WL), textural attributes (Hardness, Chewiness, Springiness, Cohesiveness, and Gumminess), pH, TBA, TVB-N, visual characteristics (L*, and ΔE), as well as total viable count (TVC) and psychrotrophic bacteria count (PTC). Furthermore, a significant decrease (p˂0.05) in the rate of changes for all qualitative variables was observed when the ratio of WPI to TSM and SEO concentration were increased. Generally, the coating consisting of 50% TSM and 50% WPI containing 2% SEO exhibited the most effective performance in delaying unfavorable quality changes. Pearson's analysis indicated a notable correlation between the physical, color, chemical, and microbial characteristics. The kinetic models successfully and accurately predicted the physical, chemical, and visual changes in trout fillets during storage with various treatments. The Weibull model performed the best.

Effect of tomato seed mucilage coating enriched with shallot essential oil on frozen rainbow trout (Oncorhynchus mykiss) fillet quality

The present study aimed to investigate the interaction effects of tomato seed mucilage (TSM) coating and shallot essential oil (SEO) (0%, 1%, and 2%) on the physicochemical, and microbial properties of Rainbow Trout (Oncorhynchus mykiss) during frozen storage (0, 1, 2, 3, and 4 months). The results indicated that the TSM coating treatments, especially, with the increase in SEO concentration effectively reduced the total viable count (TVC) and psychrotrophic bacteria count (PTC). Moreover, it decreasing the rate of changes in thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and peroxide value (PV). The TVB-N levels were within acceptable limits, except for the Ctrl treatment in the fourth month, where the TVB-N in fish fillet was exceeded 25 mg/100g. The incorporation of SEO to the TSM coating led to a decrease in pH variations, protein solubility, and moisture content of the Rainbow Trout fillets during frozen storage. At the end of the storage period, Hardness in the Ctrl treatment at the end of storage period were respectively 14.95%, 21.91%, and 24.52% lower than those in the TSM-0% SEO, TSM-1% SEO, and TSM-2% SEO treatments. Furthermore, at the end of the frozen storage period, the color changes in all treated fillets were significantly lower compared to the Ctrl treatment (p < 0.05). Overall, utilizing a 2% SEO-containing TSM treatment demonstrated the best performance in delaying undesirable qualitative changes. Hence, there is promising potential in using TSM as agricultural waste in combination with active compounds like SEO to produce an active coating. These coatings, according to their characteristics, can serve as a cost-effective, efficient, and safe option for preserving perishable marine products.