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The effect of Gelatin coating on the quality of rainbow trout fillet was investigated over a period of 20 days in cold storage conditions (4 ± 1 °C). In this study, we tried using a gelatin coating to reduce spoilage process in trout fillet during storage at refrigerator temperature. Therefore, 4% gelatin solution was used to cover the fillets. Microbial tests, including total viable count and psychrotrophic viable count, chemical tests, including total volatile bases nitrogen, thiobarbituric acid index, peroxide index and sensory evaluation were periodically performed for without coating fillets (control) and coated fillets. The control fillets and samples that were covered with gelatin receipt to 7.88 and 7.44 (log cfu/g), respectively, in the tenth day that is not acceptable for human consumption. Also, in psychrotrophic count value did not observe difference between the treatments. ThioBarbituric Acid index in 10th and 15th day, and peroxide and free fatty acid index only in 15th day in the coated fillets were better than the control samples. The results of this research indicate that the gelatin coating alone don’t have antimicrobial properties and is not effective on the sensory properties preservation in chilled storage fish fillets, however, its effect on the inhibition of oxidation is tangible.

Keywords: Shelf-life, Rainbow trout, Gelatin coating, chilled storage

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