Application of gelatin coating incorporated with cinnamon essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillet in refrigerated storage

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Abstract

In this study, the effect of gelatin coating enriched with cinnamon oil for fresh fillet of
rainbow trout on microbial were studied, chemical and sensory characteristics during storage
at refrigerator condition. Fish fillet were treated in gelatin solution (4 percent) containing
cinnamon oil and were stored in refrigerator. Total viable count was acceptable (7 log CFU/g)
for coated fillets with gelatin coating containing cinnamon essential oil on day 15, but the
control fillets also those that were covered with gelatin receipt to 7.88 and 7.44, respectively.
In the tenth day. Psychrotrophic count values for the control and gelatin coated fillets
significantly were increased more than other treatment. Total volatile bases nitrogen and
Thiobarbituric acid values in gelatin with cinnamon coated fillet were less than other
treatment. In general, results suggest successful inhibition microbial growth in refrigerated
rainbow trout fillet is possible with gelatin incorporated cinnamon coating, as together they
kept the sensory characteristics within acceptable limits throughout storage. Gelatin coating
together with cinnamon oil provides a type of active coating that can be utilized as a safe
preservative for fish under refrigerated storage.

Keywords

Iranian Scientific Fisheries Journal
Volume 21, Issue 1 - Serial Number 78
July and August 2012
Pages 13-24

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