Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage

This study investigated the effects of beeswax coatings, with and without added thyme and bay laurel essential oils, on the quality of trout fillets during storage. Throughout storage, pH, a w , TBARS, TVB‐N, hardness, gumminess, chewiness, resilience, L *, and a * values increased, while adhesiveness, springiness, cohesiveness, and b * values decreased. Saturated fatty acids increased in all samples, while monounsaturated fatty acids decreased. Polyunsaturated fatty acids rose in coated samples but declined in the control. The addition of essential oils significantly enhanced preservation, with stronger effects at higher concentrations. On the final storage day, trout fillets coated with 4% laurel essential oil had the lowest TBARS (0.020 mgMA/kg) and TVB‐N (7.05 mg/100 g), as well as the best textural properties. Coatings with thyme oil maintained the highest monounsaturated fatty acids, while laurel oil preserved the most polyunsaturated fats. Overall, essential oil‐enriched beeswax coatings improved freshness, texture, and nutritional quality while reducing spoilage.