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The effects of chitosan-nanoclay nanocomposite coatings on the quality properties of rainbow trout during storage at refrigerator
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Maryam Javadifard   , Ainaz Khodanazary  , Seyyed Mehdi Hosseini |
| , khodanazary@yahoo.com |
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Abstract: (22 Views) |
Background and objectives: The objective of this study was to estimate the effects of chitosan (CH) coating in combination with montmorillonite (MMT) on the bacterial (total viable count (TVC) and psychrotrophic (PTC) bacteria), biochemical properties (total volatile bases- nitrogen (TVB-N), pH and thiobarbituric acid (TBA)) and sensory assessment of the rainbow trout fillets during refrigeration storage (4 ± 1 °C).
Methods: The fillets were randomly divided into three groups including control, CH and CH-MMT, then stored at 4 °C.
Findings: Corresponding maximum levels of TVC were 8.17, 7.42, and 6.40 log10 cfu/g in control, CH, and CH-MMT, samples, respectively, while maximum levels of PTC were 9.00, 8.00, and 7.00 log10 cfu/g in control, CH, CH-MMT samples, respectively. We conclude that MMT demonstrate a synergistic effect in retarding of bacterial growth when used in combination with CH. These results confirmed that the MMT can be acted as an efficient antibacterial factor for increasing the antibacterial activity of CH. The coated samples retarded the increase in the contents of TVB-N, pH, and TBA during storage. Therefore, the application of MMT cannot prevent the fillets from lipid oxidation. According to the obtained results, it can be concluded that the MMT is lack of antioxidant properties.
Conclusion: All the results proved that incorporation of MMT and CH into the material coating were of significantly higher quality throughout storage.
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| Keywords: Chitosan, Nanoclay, Shelf life, Rainbow trout. |
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Full-Text [PDF 1858 kb]
(10 Downloads)
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Type of Study: Research/ Original/ Regular Article |
Subject:
Fisheries and Aquaculture
Received: 2025/05/22 | Revised: 2026/05/4 | Accepted: 2026/03/6 | ePublished: 2026/05/4
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