Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2% (V/V) thyme or oregano essential oil, as natural preservatives, during storage of 18 d at 4 °C were investigated. The control and wrapped fillet samples were analyzed for texture, lipid oxidation, and color characteristics. After 6 d of storage, a significantly increasing trend was observed for lipid oxidation in control samples. Peroxidation values (PV) varied for all treatments and remained lower than 8 meq/kg throughout the storage time (18 d). The lowest PV was obtained in fillets wrapped with QSM film containing 2% oregano essential oil. Compared to control samples, fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d (P < 0.05). L* and b* color parameters were increased while parameter a* was decreased linearly for all treatments during the storage time.

Graphical abstractEffect of QSM films on changes of color of RTF after 18 days of storage at 4 °C.Figure optionsDownload full-size imageDownload as PowerPoint slide