ABSTRACT Meat products, such as fish meat, are known to be susceptible to undesirable chemical and microbial reactions that characterize spoilage. In this study, the effect of a sodium alginate and chitosan coating incorporated with Mentha piperita, Artemisia dracunculus, and Zataria multiflora essential oils on chemical and microbial attributes of rainbow trout meat was evaluated during storage at 4°C. Chemical and microbial assays were performed on rainbow trout fillets with alginate and chitosan coatings and 0.2% concentration of test essential oils. The results showed that the alginate coating with essential oils significantly decreased production of thiobarbituric acid (TBA) and total volatile basic nitrogen (TVBN) and reduced the growth of foodborne spoilage bacteria during storage at 4ºC. At day 12, the best results were obtained in chitosan coating + Z. multiflora, with 5.96 ± 0.12, 4.93 ± 0.12, and 3.83 ± 0.2 for total viable counts, psychrotrophic bacterial count, and lactic acid bacteria count, respectively. Moreover, the lowest amounts of chemical analysis were observed in chitosan coating + Z. multiflora at the final day (0.54 ± 0.03 and 20.31 ± 0.1 for TBA and TVBN, respectively). Our study revealed that essential oils can be used as effective natural components against undesirable chemical and microbial reactions in fish meat.

中文翻译：

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海藻酸钠壳聚糖涂层复合三种不同精油对虹鳟鱼片微生物和化学特性的影响

摘要众所周知，肉制品，例如鱼肉，容易受到不良化学反应和微生物反应的影响，这些反应是腐败的特征。在这项研究中，评估了海藻酸钠和壳聚糖涂层与胡椒、蒿属植物和多花属植物精油在 4°C 下储存期间对虹鳟鱼肉化学和微生物特性的影响。对具有海藻酸盐和壳聚糖涂层以及 0.2% 浓度测试精油的虹鳟鱼片进行化学和微生物分析。结果表明，含精油的海藻酸盐涂层显着降低了硫代巴比妥酸 (TBA) 和总挥发性碱性氮 (TVBN) 的产量，并减少了 4ºC 储存期间食源性腐败菌的生长。在第 12 天，在壳聚糖涂层 + 多花菌中获得了最好的结果，总活菌数、嗜冷菌数和乳酸菌数分别为 5.96 ± 0.12、4.93 ± 0.12 和 3.83 ± 0.2。此外，在最后一天在壳聚糖涂层 + 多花草中观察到最低量的化学分析（TBA 和 TVBN 分别为 0.54 ± 0.03 和 20.31 ± 0.1）。我们的研究表明，精油可作为有效的天然成分，对抗鱼肉中不良的化学和微生物反应。TBA 和 TVBN 分别为 31 ± 0.1）。我们的研究表明，精油可作为有效的天然成分，对抗鱼肉中不良的化学和微生物反应。TBA 和 TVBN 分别为 31 ± 0.1）。我们的研究表明，精油可作为有效的天然成分，对抗鱼肉中不良的化学和微生物反应。