In this research, the antioxidant and antibacterial characteristics of the chitosan (CH) coating incorporated with lemon verbena essential oil (LVEO) and extract (LVE) on the quality of the rainbow trout packed by vacuum packaging at 4°C were investigated. Samples evaluated include the following: Control, VP, CH, CH‐LVE 2%, CH‐LVEO 1%, and CH‐LVE 1%‐LVEO 0.5% for 16 days at 3 days intervals. All of the samples significantly reduced Psychrotrophic bacteria, total viable counts, Enterobacteriaceae, and H₂S producing bacteria as compared with control during keeping time. Thiobarbituric acid reactive substance, peroxide value, total volatile basic nitrogen, and pH value were detected lower in all of the samples than control. CH incorporated with LVE and LVEO gave an agreeable effect on sensory characteristics. Samples containing CH‐LVE 1%‐LVEO 0.5% was often in priority by sensory assessors. Generally, LV can be applied as a substitution for chemical preservatives in fish meat.

中文翻译：

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富含马鞭草提取物和精油的壳聚糖可食用涂层对真空虹鳟鱼（Oncorhynchus mykiss）货架期的影响

在这项研究中，研究了在4°C真空包装的马鞭草精油（LVEO）和提取物（LVE）掺入的壳聚糖（CH）涂层对虹鳟鱼品质的抗氧化和抗菌特性。评估的样品包括：对照，VP，CH，CH-LVE 2％，CH-LVEO 1％和CH-LVE 1％-LVEO 0.5％，间隔3天，共16天。所有样品均显着减少了精神营养菌，总存活数，肠杆菌科和H ₂在保持时间内与对照相比产生S的细菌。所有样品中的硫代巴比妥酸反应性物质，过氧化物值，总挥发性碱性氮和pH值均低于对照。CH与LVE和LVEO的结合对感官特征产生了令人满意的影响。感官评估人员通常优先考虑CH-1水平为1％LVEO 0.5％的样品。通常，LV可以替代鱼肉中的化学防腐剂。