Potential of nanochitosan coating combined with walnut green husk to improve the preservation of rainbow trout (Oncorhynchus mykiss) during refrigerated storage

The present study evaluated the potential of nanochitosan coating enriched with ethanol-water extract of the walnut green husk (WGHE) on spoilage and rancidity of rainbow trout (Oncorhynchus mykiss) during six-day refrigerated storage. Hence, we have considered fresh trout fillets without any treatm...

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Bibliographic Details
Published in:Environmental research 2022-11, Vol.214, p.114019-114019, Article 114019
Main Authors: Mozaffari, Parisa, Pashangeh, Safoora, Berizi, Enayat, Majlesi, Majid, Hosseinzadeh, Saeid, Salehi, Seyed Omid, Derakhshan, Zahra, Giannakis, Stefanos
Format: Article
Language:English
Subjects:
Cold storage
Nanochitosan
Rainbow trout
Sensory properties
Spoilage
total volatile basic nitrogen (TVB-N)
Walnut green husk
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Summary:The present study evaluated the potential of nanochitosan coating enriched with ethanol-water extract of the walnut green husk (WGHE) on spoilage and rancidity of rainbow trout (Oncorhynchus mykiss) during six-day refrigerated storage. Hence, we have considered fresh trout fillets without any treatment as control (C), immersed in 2% solution of chitosan nanoparticles (CN), combination with 1.5% and 3% WGHE with nanochitosan coating (CN + WGHE 1.5 and CN + WGHE3), for physicochemical, microbial and sensorial assays. The highest levels and total volatile nitrogen were observed after day 6 in C, while the lowest was found in CN + WGHE3 groups. Thiobarbituric acid reactive substance (TBARS) and peroxide value of untreated fillets on day 6 of the study were significantly higher than NC + WGHE3 with 0.08 mg/g and 3.27 mEq/kg, respectively. The total microbial population was: C ˃ CN ˃ CN + WGHE 1.5 > CN + WGHE3, which expresses the effect of the extract on the total microbial population. Overall, the combination of WGHE with CN increased the extract's efficiency in reducing peroxide value, TBARS, and total volatile nitrogen and delayed the pH increase, improving the overall acceptability of rainbow trout fillets stored in refrigerated conditions. •An alcohol-water extract of walnut green husk extended seafood shelf-life under cold storage.•Nanochitosan coating addition improved the shelf life of rainbow trout fillets during six-day refrigerated storage.•Walnut green husk reduced lipid oxidation, total microbial count, and enhanced the overall acceptability of fish fillets.
ISSN:0013-9351
1096-0953
DOI:10.1016/j.envres.2022.114019