The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet

Enzymatic and chemical activities in fish fillets in the refrigerator lead to spoilage and reduce product quality. In this regard, the use of edible coatings with antioxidant compounds is an effective way to maintain the quality of fish. In this study, the effect of an Althaea officinalis mucilage coating containing 0, 0.25, and 0.5% concentrations of orange peel essential oil in reducing chemical spoilage and increasing the shelf life of fish fillets in the refrigerator was investigated during 16 days of storage. The amount of volatile nitrogen bases, free fatty acids, peroxide, and thiobarbituric acid indexes increased during the storage period of fillet, which was less in samples coated with mucilage containing orange peel essential oil than in other treatments (P 0.05). Based on the results of the sensory evaluation, control and treatments coated with mucilage up to the fourth day of storage, treatments coated with mucilage containing 0.25% of essential oil until the 8th day of storage, and treatments coated with mucilage containing 0.5% of essential oil up to the 12th day of storage, were acceptable.