An increasing interest has risen on the development of active food packaging to improve freshness and avoid external contamination of seafood commodities. The aims of the present study were to fabricate carboxymethyl cellulose-sodium caseinate films containing Lactobacillus acidophilus, L. reuteri, L. casei, L. rhamnosus, and Bifidobacterium bifidum, and evaluate their application on quality properties of raw trout fillets during refrigerated storage for 14 days. The physicochemical, mechanical, structural, and morphology properties of designated films were evaluated using standard procedures. The refrigerated fillets were examined for microbial (Enterobacteriaceae, lactic acid bacteria, total viable count, and psychrotrophic bacteria) and chemical (protein carbonyl, total volatile base nitrogen, peroxide value, thiobarbituric acid reactive substances, and biogenic amine formation) properties. There was a negative correlation between the probiotic's viability and storage time (P < 0.05). The probiotic films provoked retardation of microbial growth of fillets compared to the control at the end of storage period. Chemical changes in all treated fillets were significantly lower than untreated group during the study (P < 0.05). It could be concluded that probiotic films could extend shelf life of trout fillets at least two weeks, at the same time, it could be a method to incorporate beneficial probiotic bacteria to the trout fish.

主动食品包装的发展越来越引起人们的兴趣，以提高新鲜度并避免海鲜商品的外部污染。本研究的目的是制造含有嗜酸乳杆菌，路氏乳杆菌，干酪乳杆菌，鼠李糖乳杆菌和双歧双歧杆菌的羧甲基纤维素-酪蛋白酸钠膜。，并评估其在冷藏14天期间在生鳟鱼片质量特性上的应用。使用标准程序评估指定膜的物理化学，机械，结构和形态学性质。检查冷藏鱼片的微生物（肠杆菌科细菌，乳酸菌，总活菌数和精神营养菌）和化学物质（蛋白质羰基，总挥发性碱氮，过氧化物值，硫代巴比妥酸反应性物质和生物胺的形成）的特性。益生菌的生存力和储存时间之间呈负相关（P <0.05）。在储存期结束时，与对照相比，益生菌膜引起了鱼片微生物生长的延迟。在研究期间，所有处理过的鱼片的化学变化均显着低于未处理组（P <0.05）。可以得出结论，益生菌薄膜可以将鳟鱼片的保质期延长至少两周，同时，这可能是将有益益生菌掺入鳟鱼鱼中的一种方法。