In this study, the effectiveness of edible coatings containing Aloe vera gel (AVG) and patchouli oil (PY) on the quality preservation of trout (Oncorhynchus mykiss) fillets during cold storage (4±1°C, 12 days) was investigated. Experimental groups were composed of uncoated control (K0), AVG-coated (K1), AVG+PY-coated (1%; K2) and AVG+PY-coated (2%; K3) samples. Microbiological (total mesophilic bacteria, total psychrotrophic bacteria, yeast and mould), chemical (pH, TVB-N, TBARS), and sensory analyses were performed to evaluate quality changes during storage. The results demonstrated that AVG+PY coatings significantly reduced lipid oxidation, as evidenced by lower TBARS values compared to the control group. TVB-N levels also remained lower in coated samples, indicating delayed spoilage. Overall, the synergistic combination of AVG and PY proved effective in slowing microbial growth and oxidative deterioration, thereby enhancing the storage stability of trout fillets. Stability was maintained up to 12 days under refrigerated storage, ensuring acceptable quality throughout the period. These findings highlight the potential of AVG+PY coatings as a natural, eco-friendly, and functional alternative to synthetic preservatives in aquatic product preservation.
Pınar Oğuzhan Yıldız (Thu,) studied this question.