Antimicrobial Activity of Edible Surface-active Xanthan Gum Coating Enriched with Different Extracts and Effect on Quality of Rainbow Trout (Onchorhyncus mykiss)

Abstract

The aim of this study was to determine the antibacterial effects of daphne (Laurus nobilis L.) and basil (Ocimum basilicum L.) in coating formulation edible film-based xanthan gum on the shelf-life of rainbow trout (Oncorhynchus mykiss) for 10 days storage at 4 ± 1°C. The most effective concentration of the extracts used in the edible coating against seven fish pathogenic bacteria was determined as 1 mg ml-1. While the use of antimicrobial edible film in trout significantly inhibited bacterial growth; the lactic acid bacteria increased during storage. It was clear that the best fish and plant odor were detected in the coated groups, coated with daphne extract groups were also judged as stronger than basil extract groups. Although the control groups deteriorated on the 7th day, the edible film-coating groups were finished sensory and microbiological on the 10th day. Throughout the storage period in this study, 14 different bacteria and 3 different yeasts were identified via Bacterial Identification API Kits.

Keywords

• Edible surface-active coating
• xanthan gum
• plant extract
• antimicrobial coating
• Oncorhynchus mykiss

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