The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4 °C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (p < 0.05). R enhanced the impacts of alginate on extending the samples' shelf life. Sensory analyses showed that R improved the sensory scores significantly (p < 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.

中文翻译：

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白藜芦醇掺入海藻酸钠可食用涂料中对冷藏鳟鱼鱼片的感官和理化特性的影响。

这项研究的目的是检查含有白藜芦醇（R）的藻酸钠涂层（SA）对增强虹鳟鱼片的货架期的影响。该研究的治疗方法如下：对照，SA，SA-R 0.001％和SA-R 0.003％。样品在4°C下保存15天。为了分析样品，使用了3天的间隔。与未包被的鳟鱼相比，包被的样品的pH值，过氧化物和K值明显较低（p <0.05）。R增强了藻酸盐对延长样品保质期的影响。感官分析显示，R显着改善了感官评分（p <0.05）；此外，它在感觉特征上没有显示更多变化，并且在样品表面是不可见的。最后，