Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract

Year 2025, Volume: 9 Issue: 1, 43 - 52, 30.06.2025

Mahma Zahid İlknur Uçak

Abstract

The effect of chitosan coating incorporated with olive leaf extract on the microbial quality of rainbow trout fillets was determined in the present study. For this purpose, samples were divided into five groups entitled as; fillets immersed in chitosan coating (Cc), fillets immersed in chitosan coating with 0.5%, 1% and 2% olive leave extract named as O0.5, O1 and O2 and fillets without coating (C). According to the microbiological results, the O2 group had the lowest mesophilic bacteria count, psychrophilic bacteria count, yeasts and molds count and total Enterobacteriaceae count. After concluding results, it was determined that the incorporation of olive leaf extract raised the effectiveness of chitosan coating and delayed microbial deterioration in rainbow trout fillets at 4°C for 15 days of storage.

Keywords

Fish fillet , Chitosan coating , Olive leaf extract , Microbiological quality

Thanks

This study was supported by the Scientific Research Projects Unit of Nigde Omer Halisdemir University with TGT 2021/18-LÜTEP project number. In addition, this study is produced from the Master thesis of Maham ZAHID.

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