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This is a Experimental Study study.

Enhancing Trout Fillet Preservation Using Chitosan Coatings Enriched with Scrophularia Striata Extract: Comprehensive Evaluation of Organoleptic, Microbial, and Chemical Properties

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Novel bioactive chitosan coatings enhance shelf life, reducing microbial growth and preserving sensory quality in trout fillets.

The chitosan coating enriched with Scrophularia striata extract exhibited the best preservation effect on trout fillets.
On day 12, the Pseudomonas count in the CH+SS group was undetectable, significantly lower than other groups.
Assessments included microbial growth, chemical spoilage indicators, and sensory attributes based on storage duration.
This method highlights a promising, natural approach to extending the shelf life of refrigerated trout fillets.

Ghasemi et al. (2025) studied this question.

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