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<p>Rainbow trout <i>Oncorhynchus mykiss</i> is a highly perishable commodity, necessitating effective preservation strategies to extend its shelf life. This study investigates the efficacy of an ethyl lauroyl arginate (LAE) coating as a novel intervention for refrigerated rainbow trout fillets. Fillets were treated with 1%, 2.5%, and 5% LAE solutions and stored at 4&#xa0;°C for 7&#xa0;days, with microbiological, chemical, and sensory analyses conducted periodically. The results demonstrated a clear concentration-dependent antimicrobial effect. While lower concentrations (1–2.5%) showed a bacteriostatic effect, the 5% LAE treatment exhibited a potent bactericidal action, significantly reducing counts of key spoilage microorganisms, including psychrotrophic bacteria (from 3.28 to 1.01 log CFU/g) and <i>Pseudomonas</i> spp. (from 2.43 to 1.32 log CFU/g). This superior microbial control directly translated to delayed chemical spoilage, as evidenced by significantly lower levels of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBA-RS) compared with the control. Furthermore, the 5% LAE coating better maintained sensory acceptance scores for color. This study conclusively establishes that a 5% LAE coating is a highly promising natural preservative for significantly enhancing the microbiological safety and quality of rainbow trout, with future research recommended to combine LAE with antioxidants for a more comprehensive preservation effect.</p>

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Effect of ethyl lauroyl arginate coating on quality characteristics of rainbow trout fillets

  • 期刊论文

  • 发表日期：

    2025年12月13日

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  • Merve Kocak,
  • Ayhan Duran

摘要

Rainbow trout Oncorhynchus mykiss is a highly perishable commodity, necessitating effective preservation strategies to extend its shelf life. This study investigates the efficacy of an ethyl lauroyl arginate (LAE) coating as a novel intervention for refrigerated rainbow trout fillets. Fillets were treated with 1%, 2.5%, and 5% LAE solutions and stored at 4 °C for 7 days, with microbiological, chemical, and sensory analyses conducted periodically. The results demonstrated a clear concentration-dependent antimicrobial effect. While lower concentrations (1–2.5%) showed a bacteriostatic effect, the 5% LAE treatment exhibited a potent bactericidal action, significantly reducing counts of key spoilage microorganisms, including psychrotrophic bacteria (from 3.28 to 1.01 log CFU/g) and Pseudomonas spp. (from 2.43 to 1.32 log CFU/g). This superior microbial control directly translated to delayed chemical spoilage, as evidenced by significantly lower levels of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBA-RS) compared with the control. Furthermore, the 5% LAE coating better maintained sensory acceptance scores for color. This study conclusively establishes that a 5% LAE coating is a highly promising natural preservative for significantly enhancing the microbiological safety and quality of rainbow trout, with future research recommended to combine LAE with antioxidants for a more comprehensive preservation effect.