The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C
Abstract
This study examined the effects ofchitosan films enriched with various essential oils onthe quality characteristics ofrainbow trout burgers stored at(4±1 C) for 21days. Five groups were prepared: acontrol group (C), achitosan film group (CF), and groups ofchitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P
Fields of Study & Subjects
Nanocomposite Films for Food Packaging
Meat and Animal Product Quality
Essential Oils and Antimicrobial Activity
Publication details
- Journal / source
- Czech Journal of Food Sciences
- Volume
- 44
- Issue
- 1
- Pages
- 62–70
- Publication date
- 23 February 2026
- Language
- EN