Evaluation of Color and Tissue of Rainbow Trout Fillet by Chitosan Edible Coating Incorporated with Marjoram Essential Oil during Refrigerated Storage

Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.
This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.