The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating cinnamon oil in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1˚C) and were periodically evaluated for Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen(TVB-N) and pH. Sensory evaluations were performed for Texture, odor, color, overall acceptability. Results showed that cinnamon oil and chitosan coating had synergistic effects (P < 0.05) in reducing the Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P < 0.05) reduced chemical spoilage as reflected in TVB-N .Texture, odor, color, overall acceptability significantly (P < 0.05) changed only for the control samples.   

Keywords: chitosan coating, cinnamon oil, Rainbow trout fillet, shelf life

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