The Effect of a Chitosan/TiO₂-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (<i>Oncorhynchus mykiss</i>)

The aim of this study was to determine the effect of chitosan-based nanocomposite coating applications (chitosan + TiO2 (CHT) and chitosan + TiO2 + rosmarinic acid (CHTRA)) on changes in quality attributes of Rainbow trout fillets during cold storage (4 degrees C). Fish fillets were randomly divided into four groups and subjected to treatments (chitosan (CH), CHT, CHTRA, and control). After treatments, the groups were packaged under modified (40% CO2 + 30% O-2 + 30% N-2) atmosphere and stored at 4(o)C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were no significant. The highest mean pH value was determined in the control group. As the storage time increased, the TBARS value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The TVB-N level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application x storage period interaction had a significant effect on all color parameters (P<0.01). At the end of storage, the highest L* value was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

Dergi

FOOD SCIENCE OF ANIMAL RESOURCES

Yıl

2023

Cilt

43

Sayı

6

Sayfa

1170-1182

ISSN

2636-0772

eISSN

2636-0780

DOI

10.5851/kosfa.2023.e47

WoS UID

WOS:001104528000007