Trout Fillets Research Articles

Evaluation of the effect of percolation and NaCl solutions on viral haemorrhagic septicaemia virus (VHSV) under experimental conditions

In the present Danish “Ministerial order no. 965 of 18/07/2013 regarding authorisation and operation of aquaculture farms and sale of aquatic organisms and products thereof” fish cutting plants have according to § 20 the possibility to get rid of their wastewater by percolation.To examine the effect of percolation on viral haemorrhagic septicaemia virus (VHSV) a sand column experiment has been performed. VHSV was infused onto a column packed with gravel as top and bottom layer (in total 22cm) and dug sand (76cm). Over a period of 18h 3.9×1010 TCID50 VHSV was pumped onto the column where after tap water was added over the rest of the experimental period. The experiment ran over 7days. During that period samples were collected from the outlet for virological examination. The sampling was most intense in the period where there was the highest risk of VHSV escaping the column. VHSV was not isolated from any of the outlet samples. As the sensitivity of the virological examination was 13.9TCID50/ml a reduction of >4log was shown at the outlet. Percolation thus seems to be a usable method for sanitation of water contaminated with VHSV. Changes in temperature, pH, earth types etc. may potentially change the reduction.Some of the fish cutting plants also produce smoked trout fillets using brine in the process. It was tested whether a high NaCl solution will inactivate VHSV. After 20h with a salinity of 20.9% no inactivation was observed.Statement of relevanceFish processing plants slaughtering VHS diseased fish may discharge wastewater containing the disease causing virus. In order to protect both farmed and wild fish it is important that this virus does not get into contact with other fish. This manuscript concerns the faith of VHSV when percolated through the ground. In Denmark this is an approved method to get rid of the wastewater. To our knowledge, for fish pathogenic viruses, this kind of investigation has never been published before and the presented knowledge is therefore new and valuable.

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms should be retarded. The objective of the current study was evaluating the potential application of carboxymethyl cellulose (CMC) coatings incorporated with Zataria multiflora Boiss. essential oil (ZMEO) and grape seed extract (GSE) on chemical (thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N)), microbial (total viable count, lactic acid bacteria and Pseudomonas spp.) and organoleptic attributes of rainbow trout fillets during refrigerated storage for twenty days. GC–MS analysis showed that ZMEO is rich in monoterpene phenols such as thymol and carvacrol. The following results were obtained after 20 days of storage: The minimum level of TVB-N was measured in the fillets coated with CMC + 2% v/v ZMEO + 0.5% v/v GSE. The minimum number of total viable bacteria, lactic acid bacteria and Pseudomonas spp. were determined in the fillets coated with CMC + 2% v/v ZMEO + 1% v/v GSE. The fillets coated with CMC + 1% v/v ZMEO + 1% v/v GSE showed the best organoleptic properties. Our results revealed that CMC-based coatings incorporated with ZMEO and GSE could improve chemical, microbial and sensorial characteristics of rainbow trout fillets during cold storage.

Utilisation of antimicrobial agents at pre- and post-smoking on the microbial quality of hot-smoked rainbow trout(Oncorhynchus mykiss)fillets

Utilisation of antimicrobial agents at pre- or post-smoking processes was considered for the microbial quality of hot-smoked trout fillets prepared at plant scale. Potassium sorbate (PS) and sodium lactate (SL) were used separately or in combinations at 3% (w/v) in brine for pre-smoking or with spraying at post-smoking. Pre-smoking usage could reduce the total aerobic mesophilic bacteria (TAMB) values better than the post-smoking usage during storage. However, post-smoking application was more effective at preventing the moulds and yeasts (MY) growth. PS in brine at pre-smoking was most efficient, which could keep trout fillets for even four weeks at 6±1°C storage within the range of consumable limits. Additionally, PS usage reduced the contaminated bacterial diversity and especially eliminated the outgrowth of Serratia liquefaciens. As a conclusion, pre-smoking application repressed the contaminated microbial growth during the storage of smoked trout fillets, which may eliminate the microbial risks.

Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout (Oncorhynchus mykiss) during frozen storage

The consequences of slaughter on the formation of lipid metabolites and oxidative stability of fish muscle during long term frozen storage (−10°C) were evaluated using farmed rainbow trout killed by asphyxia in air or percussion. The level of major adenine nucleotides and their related compounds was determined in order to check the stress level during slaughter. Plasma lipid metabolites were studied through the determination of eicosanoids and docosanoids such as prostaglandins, leukotrienes, thromboxanes, isoprostanes, resolvins, hydroxides, hydroperoxides, coming from eicosapentaenoic (EPA), arachidonic (ARA), and docosahexaenoic (DHA) acids. In addition, lipid oxidative stability of fillets was monitored. Results revealed that stress during slaughter can greatly influence oxidative stress and oxidative stability of rainbow trout fillets. In fact, asphyxia, which was the most stressful, induced a higher production of some lipid mediators such as hydroperoxides and EPA-derived prostaglandins, such as 12-HpHEPE/15-HpHEPE and PGD3/PGE3. As a consequence, fillets derived from asphyxiated fish were less stable in terms of oxidative stability and showed lower shelf-life.

Antibacterial activities of nisin encapsulated in zein and modified atmosphere packaging on rainbow trout (Oncorhynchus mykiss) fillet during chilled storage 4°C.

Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. This study was carried out to evaluate the microbiological quality of fresh trout slices treated with N1 (nisin 0.15 g/kg) and N2 (nisin 0.25 g/kg), NE1(encapsulated nisin 0.15 g/kg), NE2 (encapsulated nisin 0.25 g/kg ) and were then packaged under Modified Atmosphere Packaging (MAP) (45% CO2, 50% N2 ,5% O2) and stored at 4±1 °C for 20 days. The results revealed that nisin in both forms of free and encapsulated was efficient against the proliferation of various categories of spoilage microorganisms including aerobic and psychrotrophic populations and lactic acid bacteria. The shelf life of the treated products was extended by 4–7 days more than that of the control. As a consequence, nisin, in particular encapsulated nisin, might be considered as an effective tool in preventing the quality degradation of the fillet, resulting in an extension of their shelf life.

Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss)

ABSTRACTThe diffusion properties of sodium chloride in rainbow trout muscle during dry salting at 10°C were investigated. The average initial dry matter content of the samples increased from 27.80 ± 0.10 to 36.01 ± 0.16%, and the average salt content increased to 17.98 ± 0.38 g NaCl/100 g dry matter at the end of the 10-h dry salting process. The analytical solution of Fick’s second law considering one-dimensional diffusion through an infinite slab was used to calculate effective salt diffusion coefficients (Deff). The Deff values in rainbow trout fillets decreased with increasing salting time and ranged from 6.64 × 10−10 to 16.45 × 10−10 m2/s.

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets.

The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts. The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.

Changes of Fatty Acid Profile During Gamma Irradiation of Rainbow Trout (Oncorhynchus mykiss) Fillets

Changes of Fatty Acid Profile During Gamma Irradiation of Rainbow Trout (Oncorhynchus mykiss) Fillets

Reducing geosmin off-flavor compounds and waste outputs through dietary phosphorus management in rainbow trout aquaculture

AEI Aquaculture Environment Interactions Contact the journal Facebook Twitter RSS Mailing List Subscribe to our mailing list via Mailchimp HomeLatest VolumeAbout the JournalEditorsTheme Sections AEI 6:105-117 (2014) - DOI: https://doi.org/10.3354/aei00119 Reducing geosmin off-flavor compounds and waste outputs through dietary phosphorus management in rainbow trout aquaculture Pallab Sarker1,3,*, Alexandre Pilote1, Marc Auffret2, Émilie Proulx1, Richard Villemur2, Marie-Hélène Deschamps1, Grant Vandenberg1 1Département des sciences animales, Université Laval, Québec City, Québec G1V 0A6, Canada 2INRS-Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Québec H7V 1B7, Canada 3Present address: Environmental Studies Program, Dartmouth College, Hanover, New Hampshire 03755, USA *Corresponding author: pallab.k.sarker@dartmouth.edu ABSTRACT: The aquaculture industry has long recognized the need to reduce phosphorus (P) waste outputs associated with environmental impact, and reduce off-flavor producing compounds, which can impact the quality of the fish product. This study was undertaken to investigate the effects of dietary high P (HP) and low P (LP) on growth, nutrient digestibility, P retention, and P loading as well as their correlation to the synthesis of geosmin-associated off-flavor in a recirculating aquaculture system of rainbow trout Oncorhynchus mykiss. The above diets were fed to quadruplicate tanks of rainbow trout (average mass ± SD: 127.4 ± 3.1 g) for 84 d. Results showed that the effects of the HP and LP diets on growth and P retention were not significantly different. While the apparent digestibility of P and other nutrients were higher in fish fed the LP diet, P waste outputs and geosmin levels in the fillets of fish were higher in fish fed the HP diet. Magnesium (Mg2+), potassium (K+) and zinc (Zn2+) concentrations in tank water were significantly lower in fish fed the HP diet than the LP diet in most of the sampling events. Furthermore, the tank water geosmin concentration was not strongly proportionally correlated with tank water-soluble P concentration for both the LP and HP diets. There was a strong proportional linear relationship between the geosmin concentration in tank water and in trout fillet for both the LP and HP diets. Results suggest that off-flavor contents in fish fillets and water were related to the dietary P level and metabolic P waste outputs into the system, findings that have implications for the formulation of sustainable diets for rainbow trout. KEY WORDS: Recirculating aquaculture system · Metabolic phosphorus waste · Off‑flavor · Geosmin · Oncorhynchus mykiss · Growth · Nutrient digestibility · Nutrient retention Full text in pdf format PreviousCite this article as: Sarker P, Pilote A, Auffret M, Proulx É, Villemur R, Deschamps MH, Vandenberg G (2014) Reducing geosmin off-flavor compounds and waste outputs through dietary phosphorus management in rainbow trout aquaculture. Aquacult Environ Interact 6:105-117. https://doi.org/10.3354/aei00119 Export citation RSS - Facebook - Tweet - linkedIn Cited by Published in AEI Vol. 6, No. 1. Online publication date: December 17, 2014 Print ISSN: 1869-215X; Online ISSN: 1869-7534 Copyright © 2014 Inter-Research.

Nutrient content in the muscle and skin of fillets from farmed rainbow trout (Oncorhynchus mykiss)

The nutrient content in the muscle and edible skin parts of rainbow trout (Oncorhynchus mykiss) fillets, sampled at two growth stages, was evaluated. The average concentrations of protein and essential amino acids were higher in the muscle than in the skin. The chemical scores reached a value of 1.0 for the amino acids in the muscle and ranged from 0.40 (tryptophan) to 0.94 (threonine) in the skin. The average lipid content and the saturated fatty acids/polyunsaturated fatty acids and n-6/n-3 ratios were higher in the skin than in the muscle, whereas the proportion of docosahexaenoic acid (C22:6 n-3) was higher in the muscle. Significant differences were found for the essential minerals analysed, except for Cu. The concentrations of Na, K and Mg were higher and those of Ca, P, Fe, Mn and Zn were lower in the muscle than in the skin. Significant effects of the fish growth on the composition were detected.

Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings

The Klunzinger’s ponyfish (Equulites klunzingeri) protein powder extracted with acid or alkali aided process as a biodegradable coating material for rainbow trout (Oncorhynchus mykiss) fillets during cold (+2°C) and frozen storage (–18°C) were investigated. The coating with alkaline treated protein (AlPC) and acid treated protein (AcPC) extended the shelf life of fillets from 11 to 14 days in cold storage and improved the quality parameters in three months frozen storage period. According to total viable count and total psychrophile count results, bacteria grew more quickly in uncoated fillets than coated fillets. The protein-based coating did prevent spoilage of the rainbow trout fillets as reflected by a decrease in pH, total volatile base-nitrogen and free fatty acids during cold and frozen storage period. Therefore, this study demonstrated that fish protein-based coating had a positive effect on maintaining the rainbow trout fillets quality, and edible coatings from discard fish can offer a promising alternative for preserving fish fillets.

Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice

Suitability of pomegranate juice (PJ) alone or mixed with acetic acid versus acetic acid control solution, a traditional fish marinating media, was investigated in this research. With that purpose, rainbow trout fillets were marinated for 12 days at 4°C in one of three different marinating solutions: 100% acetic acid solution (AAS), 50% acetic acid/50% pomegranate juice solution (AAPJS), and 100% pomegranate juice solution (PJS). Moisture content and pH value of rainbow trout flesh decreased, whereas fat, protein, ash, and salt contents increased at the end of the marinating process for all treatments (p < 0.05). Fish flesh marinated in solution containing PJ had darker, more red and lower yellow color values due to migration of color components from the PJ (p < 0.01). Traditionally marinated fish flesh had the highest total free amino acid amount (p < 0.01) due to a higher level of proteolytic breakdown under the low pH condition, which could be seen on sodium dodecyl sulfate polyacrylamide gel electrophoresis image. This treatment also had higher sensory scores than those of fish marinated in solution containing 50% or 100% PJ. In addition, fish marinated in AAPJS and PJS solution had firmer texture and sweeter taste compared to that of marinated in AAS.

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage.

In order to evaluate the effect of super chilling (-3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5days at 3°C and 11days at -3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6days compared to chilled storage.

Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets

Carrageenan-based biocomposites have significant potential to develop packaging films and coatings for shelf-life extension of food products. In this study trout fresh fillets were separated into three groups: uncoated trout fillet (UTF), coated with carrageenan-based materials (coated trout fillet, CTF), and coated with carrageenan-based materials containing 1 g/100 mL essential lemon oil (active coated trout fillet, ACTF). The effect of carrageenan coating enriched with essential lemon oil on the quality of rainbow trout (Oncorhynchusmykiss) fillets during refrigerated storage (4 ± 1 °C) over a period of 15 days was evaluated. Trout fillets were analyzed for microbiological (total viable count, Enterobacteriacea counts, lactic acid bacteria, H2S-producing bacteria), chemical (TVB-N, moisture, pH), and biochemical (fatty acids content) characteristics. This study demonstrates the effectiveness of an edible active carrageenan coating in preserving fresh trout fillets from lipid oxidation and microbial growth.

Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

Quality changes in total aerobic counts (TAC), electrical conductivity (EC), K-value and sensory assessment (SA) of rainbow trout (Oncorhynchus mykiss) fillets during storage at 282, 279, 276, 273 and 270 K were determined. Simultaneously, Arrhenius model and feed-forward artificial neuronal network (ANN) were established to predict changes of rainbow trout fillets during storage, and a comparative study between these two models was also performed. The relative error between predicted and experimental value was used as the comparative parameter. The results showed that TAC, EC and K-value increased with storage time, while SA decreased with time. The change rate of all indicators increased as a function of temperature. Arrhenius models based on EC and TAC were acceptable, while those based on SA and K-value showed poor performances in some days. By contrast, ANN was more effective to predict changes in TAC, EC, K-value and SA throughout the storage, with relative errors all below 10%. Therefore, ANN could be a potential tool in modeling quality changes of rainbow trout fillets within 270–282 K.

Paraplantaricin L-ZB1, a novel bacteriocin and its application as a biopreservative agent on quality and shelf life of rainbow trout fillets stored at 4 °c.

Paraplantaricin L-ZB1 was produced by Lactobacillus paraplantarum L-ZB1, which was isolated from the traditional China fermented sausage. In this work, paraplantaricin L-ZB1 was used to maintain quality of rainbow trout fillets at 4 °C. Rainbow trout fillets were left untreated (CK) or treated with 200 activity units (AU)/ml paraplantaricin L-ZB1 (P1), 400 AU/ml paraplantaricin L-ZB1 (P2) or 200 AU/ml Nisin (N). The treated samples were stored at 4 °C for up to 10 days, and the quality changes were determined by microbiological (total viable count [TVC], Enterobacteriaceae, Pseudomonas, spore-forming bacteria), sensory, chemical (pH, total volatile basic nitrogen [TVB-N]) and biochemical (biogenic amines, K value) methods. Results show that paraplantaricin L-ZB1 could inhibit the growth of microflora, especially Enterobacteriaceae, Pseudomonas and spore-forming bacteria during sample storage. Meanwhile, the increases of pH, TVB-N, K value and biogenic amine levels were significantly delayed in paraplantaricin L-ZB1-treated samples compared to the control group. Paraplantaricin L-ZB1 of 400 AU/ml extended the rainbow trout fillets' shelf life to 4-6 days, and the sample showed good sensory characteristics. Therefore, paraplantaricin L-ZB1 could be used as a suitable biological preservative for chilled rainbow trout fillets.

Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation.

As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days. The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1) ) and control groups (37.78 mg 100 g(-1) ) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period. The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.

Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

The growth and metabolism of gram-negative microorganisms are widely recognized as important reasons for the spoilage of fish and fish product. Based on antimicrobial activity of lactoperoxidase system (LPOS) against gram-negative bacteria, the present study investigated the effect of incorporation of LPOS at concentrations 0 (control), 1.25, 2.5, 5 and 7.5 % (v/v) into whey protein solution as novel antimicrobial coating strategy for rainbow trout (Oncorhynchus mykiss) preservation under refrigeration temperature (4 ± 1 °C) over a 16-day period. During storage of trout fillets, control and 1.25 % LPOS-treated samples reached undesirable levels of rancidity (p < 0.05) at 12th and 16th days, respectively, whereas the higher concentrations showed to be more efficiently stable (p < 0.05) in sensory, chemical (total volatile basic nitrogen (TVB-N) and pH) and microbiological analyses (mesophilic bacteria, psychrotrophic bacteria, Pseudomonas spp. and specific spoilage bacteria). Lipid oxidation in the fillets was not affected significantly by LPOS treatment. The LPOS-whey protein coating also reduced total specific spoilage organisms (Shewanella putrefaciens and Pseudomonas fluorescens) of the fillets more than 1.5 log by the end of storage. The shelf life of samples was extended approximately from 12 days to at least 16 days in the presence of the LPOS. These results indicated the significant antimicrobial activity of the LPOS-whey protein coating solution for refrigerated fish fillets.

Identification and Changes in Fatty Acid Profile of Rainbow Trout (Oncorhynchus mykiss) Fillet During Frozen Storage (−18°C)

This study was carried out to determine proximate analysis, fatty acid (FA) composition, and their changes in rainbow trout (Oncorhynchus mykiss) fillet during 10-month storage at −18°C. The results revealed that monounsaturated fatty acids (MUFAs) (33.8 %) were the more predominant of the total fatty acids, followed by saturated fatty acids (SFAs; 26.3%) and polyunsaturated fatty acids (PUFAs; 24.62%). Palmitic acid (21.09%) and oleic acid (18.54%) were determined to be the most abundant fatty acids of SFAs and MUFAs at the end of the experiment, respectively. Among n-6 PUFAs, linoleic acid (3.04%) and arachidonic acid (0.25%) had the maximum values at the end of the storage period, respectively. Eicosapentaenoic acid (EPA; 2.36%), linoleic acid (2.53%), and docosahexaenoic acid (DHA; 6.43 %) also showed the final dominance among n-3 PUFAs, respectively. The present study demonstrates that preservation of rainbow trout fillet under frozen storage could significantly affect its constituents by changes in SFA, MUFA, and PUFA and ratios of EPA + DHA/C16, n3/n6, and PUFA/SFA. Decrease in unsaturated fatty acids—especially PUFAs, EPA + DHA/C16, n3/n6, and PUFA/SFA ratios—showed that nutritional value of rainbow trout fillet had decreased, although it was always in the acceptable range for human consumption during the 10-month storage at −18°C.

Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2% (V/V) thyme or oregano essential oil, as natural preservatives, during storage of 18d at 4°C were investigated. The control and wrapped fillet samples were analyzed for texture, lipid oxidation, and color characteristics. After 6d of storage, a significantly increasing trend was observed for lipid oxidation in control samples. Peroxidation values (PV) varied for all treatments and remained lower than 8meq/kg throughout the storage time (18d). The lowest PV was obtained in fillets wrapped with QSM film containing 2% oregano essential oil. Compared to control samples, fillet samples wrapped with QSM films presented a significant reduction in pH after 12d (P<0.05). L* and b* color parameters were increased while parameter a* was decreased linearly for all treatments during the storage time.