Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 ± 1 °C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality.
Keywords: antioxidants; edible films; fish quality; lipid oxidation; microbial quality; natural extract.