The Effect of a Chitosan/TiO2-Nanoparticle/Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Pınar KIZILKAYA1,*, Mükerrem KAYA2
Author Information & Copyright
1Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey
2Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
*Corresponding Author: Pınar KIZILKAYA. E-mail:

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 01, 2023 ; Revised: Aug 09, 2023 ; Accepted: Aug 10, 2023

Published Online: Sep 08, 2023


The aim of this study was to determine the effect of chitosan-based nanocomposite coating applications (chitosan + TiO2 (CHT) and chitosan + TiO2 + rosmarinic acid (CHTRA)) on changes in quality attributes of Rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (chitosan (CH), CHT, CHTRA, and control). After treatments, the groups were packaged under modified (40% CO2 + 30% O2 + 30% N2) atmosphere and stored at 4oC for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were no significant. The highest mean pH value was determined in the control group. As the storage time increased, the TBARS value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The TVB-N level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application × storage period interaction had a significant effect on all color parameters (P<0.01). At the end of storage, the highest L* value was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

Keywords: chitosan; nanocomposite coating; rosmarinic acid; TiO2; trout fillet