TY  - JOUR
T1  - Impact of Aloe vera gel and patchouli essential oil-based edible coatings on the shelf life and quality of trout fillets
AU  - Oğuzhan Yıldız, Pinar
PY  - 2026
DA  - April
Y2  - 2026
DO  - 10.3153/AR26011
JF  - Aquatic Research
JO  - Aquat Res
PB  - Nuray ERKAN ÖZDEN
WT  - DergiPark
SN  - 2618-6365
SP  - 118
EP  - 129
VL  - 9
IS  - 2
LA  - en
AB  - In this study, the effectiveness of edible coatings containing Aloe vera gel (AVG) and patchouli oil (PY) on the quality preservation of trout (Oncorhynchus mykiss) fillets during cold storage (4±1°C, 12 days) was investigated. Experimental groups were composed of uncoated control (K0), AVG-coated (K1), AVG+PY-coated (1%; K2) and AVG+PY-coated (2%; K3) samples. Microbiological (total mesophilic bacteria, total psychrotrophic bacteria, yeast and mould), chemical (pH, TVB-N, TBARS), and sensory analyses were performed to evaluate quality changes during storage. The results demonstrated that AVG+PY coatings significantly reduced lipid oxidation, as evidenced by lower TBARS values compared to the control group. TVB-N levels also remained lower in coated samples, indicating delayed spoilage. Overall, the synergistic combination of AVG and PY proved effective in slowing microbial growth and oxidative deterioration, thereby enhancing the storage stability of trout fillets. Stability was maintained up to 12 days under refrigerated storage, ensuring acceptable quality throughout the period. These findings highlight the potential of AVG+PY coatings as a natural, eco-friendly, and functional alternative to synthetic preservatives in aquatic product preservation.
KW  - Aloe vera gel
KW  - Patchouli oil
KW  - Trout fillet
KW  - Edible coating
KW  - Shelf life
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UR  - https://doi.org/10.3153/AR26011
L1  - https://dergipark.org.tr/en/download/article-file/5515264
ER  -