Innovative Chitosan-Based Coating for Enhance Preservation and Sensory Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Using Microencapsulated Milk Thistle (Silybum marianum) Extract
محورهای موضوعی : food science
Mohammad Ali Fakheri
1
(
دانشجوی کارشناسی ارشد، گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
)
zhaleh khoshkhoo
2
(
هیات علمی گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
)
Mohammad Jouki
3
(
هیات علمی گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
)
کلید واژه: Active biopolymer, Active packaging, Biodegradable films, Chitosan, milk thistle, Shelf-life,
چکیده مقاله :
This study investigated the effects of chitosan-coated milk thistle (MT) extract on the quality of rainbow trout (Oncorhynchus mykiss) fillets for 21 days at 4°C. The fillets were divided into four groups: uncoated (control group), coated with chitosan only (Ch), free milk thistle extract (Ch + MT), and microencapsulated MT extract (Ch + Micro). The coatings were applied at different concentrations (1.5, 2, 2.5, and 3% w/v) and analysed for chemical (pH, TBA, TVB-N), microbiological (psychrotrophic bacteria and total viable count), and sensory properties. The study found that chitosan coating with encapsulated MT extract effectively inhibited microbial growth and chemical spoilage and extended the shelf life of rainbow trout fillets. Microencapsulation also slowed down MT extract release, enhancing sensory properties. The encapsulated samples showed no significant loss in color, odor, or overall acceptability, making it a promising alternative for maintaining the quality and freshness of rainbow trout fillets.
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