Özet:

This study objected to evaluate the antimicrobial effects of chitosan coatings enriched with garlic essential oil in the rainbow trout fillets during cold storage. Rainbow trout fillets were prepared with chitosan coating solutions with (GEO) and without (CF) garlic essential oil emulsion. One group left as control (C) without chitosan coating. All samples were stored at refrigeration for 15 days and during the storage period total psychrophilic bacteria, total mesophilic bacteria and total Enterobacteriaceae counts were determined. During the storage period the highest bacteria growth was reported in the control group and the group coated with chitosan solution. At the end of the storage, total psychrophilic bacteria count was found as 5.34, 4.71 and 4.16 log CFU/g in C, CF and GEO groups, respectively. Control group showed the highest total mesophilic bacteria count at 15th day (5.91 log CFU/g), while this value was 5.24 log CFU/g and 4.83 log CFU/g in the CF and GEO, respectively. The group coated with chitosan solutions containing garlic essential oil emulsion showed the lowest Total Enterobacteriaceae count during the storage and remained as 3.82 log CFU/g at the end of the storage. The results showed that the addition of garlic essential oil emulsion in the chitosan solutions as coating material is showed antimicrobial effect in the rainbow trout fillets during refrigerated storage.

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