The effect of antioxidant coating of chitosan (Ch) enriched with cinnamon oil (Ch+C) upon the storage stability and the quality of rainbow trout fillet and its associated storage deterioration were investigated. Fresh rainbow fillets were coated using a solution of Ch (2%, w/v) and Ch+C (2%, w/v Ch + 1.5%, v/v C). The control (uncoated) and the coated fish samples were analyzed periodically for fatty acid composition, chemical: peroxide value (PV), thiobarbituric acid value (TBA), free fatty acid (FFA), and sensory characteristics. Chitosan coating enhanced the storage quality of the rainbow trout fillet as compared to an uncoated sample. Chitosan coating enriched with cinnamon oil afforded better protection than chitosan coating for lipid oxidation within rainbow trout flesh.
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Ojagh et al. (2013) studied this question.
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