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Abstract
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In the present study, we investigated both the antioxidant and antimicrobial effects of a sodium alginate coating containing
an ethanolic extract and/or the essential oil of Mentha aquatic, as well as the impact of vacuum packaging on the shelf life
of refrigerated rainbow trout. Treated samples were evaluated chemically (pH, total volatile basic nitrogen, peroxide, and
thiobarbituric acid values), organoleptically (color, odor, and texture) and microbiologically (aerobic mesophilic bacteria,
Enterobacteriaceae, psychrophilic bacteria, and H2S-
producing bacteria) after 0, 3, 6, 9, and 12 days of refrigeration. We
found that trout coated with alginate containing both the essential oil and the extract of this herb had lower values for pH,
total volatile basic nitrogen, peroxide, and thiobarbituric acid (p < 0.05) compared to the control. Microbiological tests demonstrated
that all treatments were effective in delaying the growth of bacteria during refrigerated storage. Sensory evaluation
also showed greater acceptance of treated samples. The results of the chemical, microbial, and sensory analyses showed that
vacuum-packaged trout coated with alginate containing both the essential oil and the ethanolic extract of Mentha aquatica
maintained the quality characteristics of the fish and extended its shelf life during refrigerated storage.
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