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

Mahma Zahid; İlknur Uçak

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

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

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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Details

Primary Language

English

Subjects

Aquaculture and Fisheries (Other)

Journal Section

Research Article

Authors

Mahma Zahid This is me
Türkiye

İlknur Uçak ^*
0000-0002-9701-0824
Türkiye

Early Pub Date

June 30, 2025

Publication Date

June 30, 2025

Submission Date

May 7, 2025

Acceptance Date

June 29, 2025

Published in Issue

Year 2025 Volume: 9 Number: 1

IZ

https://izlik.org/JA95HC45KY

Cite

RIS / Bibtex

APA

Zahid, M., & Uçak, İ. (2025). Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract. Eurasian Journal of Food Science and Technology, 9(1), 43-52. https://izlik.org/JA95HC45KY

AMA

1.Zahid M, Uçak İ. Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract. EJFST. 2025;9(1):43-52. https://izlik.org/JA95HC45KY

Chicago

Zahid, Mahma, and İlknur Uçak. 2025. “Microbiological Quality Alterations of Fish Fillets Coated With Chitosan Incorporated With Olive Leaf Extract”. Eurasian Journal of Food Science and Technology 9 (1): 43-52. https://izlik.org/JA95HC45KY.

EndNote

Zahid M, Uçak İ (June 1, 2025) Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract. Eurasian Journal of Food Science and Technology 9 1 43–52.

IEEE

[1]M. Zahid and İ. Uçak, “Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract”, EJFST, vol. 9, no. 1, pp. 43–52, June 2025, [Online]. Available: https://izlik.org/JA95HC45KY

ISNAD

Zahid, Mahma - Uçak, İlknur. “Microbiological Quality Alterations of Fish Fillets Coated With Chitosan Incorporated With Olive Leaf Extract”. Eurasian Journal of Food Science and Technology 9/1 (June 1, 2025): 43-52. https://izlik.org/JA95HC45KY.

JAMA

1.Zahid M, Uçak İ. Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract. EJFST. 2025;9:43–52.

MLA

Zahid, Mahma, and İlknur Uçak. “Microbiological Quality Alterations of Fish Fillets Coated With Chitosan Incorporated With Olive Leaf Extract”. Eurasian Journal of Food Science and Technology, vol. 9, no. 1, June 2025, pp. 43-52, https://izlik.org/JA95HC45KY.

Vancouver

1.Mahma Zahid, İlknur Uçak. Microbiological Quality Alterations of Fish Fillets Coated with Chitosan Incorporated with Olive Leaf Extract. EJFST [Internet]. 2025 Jun. 1;9(1):43-52. Available from: https://izlik.org/JA95HC45KY