Journal of Aquatic Ecology

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The aim of this study is to use an edible chitosan coating containing Mentha piperita L. essential oil in order to increase the shelf life of rainbow trout fillet at refrigerator temperature (4±1°C). Trout fillets were set in 5 orders including control treatment, treatment with chitosan coating without essential oil, treatment with chitosan coating containing 0/5, 1, and 2% essential oil, then stored at refrigerator temperature for 20 days. All treatments were analyzed, every 5 days of storage time periodically to determine microbiological total viable count (TVC) and psychrotrophic count (PTC) and chemical characteristics contain pH, (TBA), (TVB-N), (PV), and (FFA) content. The Statistical results indicated that the use of this Chitosan coating with Mentha piperita L. essential oil also led to a reduction of all values during storage (P<0/05). The minimum level of all values was observed in the treatment with chitosan coating containing 2% essential oil and the maximum level of all values in the control treatment at the end of the storage time. On the basis of the results, The level of  TVC, PTC, pH, PV, TBA, TVB-N, and FFA values were in the fillets coated with Chitosan and 2% essential oil 6/55±0/14 (log10 cfu/g), 6/90±0/18 (log10 cfu/g), 6/7±0/02, 2/80±0/05 (meq o₂/kg lipid), 0/12±0/02 (mg MDA/kg), 24/88±0/46 (mg N/100 g) and 1/52±0/08 (% oleic acid). The results indicate that the chitosan coating enriched with Mentha piperita L. essential oil has the potential to reduce bacterial growth and oxidation in rainbow trout fillets during refrigerated storage (4±1°C).

Keywords: Chitosan, Essential oil, Mentha piperita, Rainbow trout

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