Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

By S. M. Ojagh, M. Rezaei, Seyed Hadi Razavi, S. Hosseini. 2010

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The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage (2017, background): “Others (Oussalah et al., 2007; Bakkali et al., 2008; Gómez-Estaca et al., 2010) also reported inhibitory effect of thyme extract and essential oil against E.”
Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C) (2012, background): “Other authors have also reported similar results (Fan et al. 2009; Duan et al 2010b; Gómez-Estaca et al. 2010; Ojagh et al. 2010).”
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, methodology): “For example, the use of a coating chitosan enriched 549 with cinnamon EO delayed lipid oxidation in refrigerated rainbow trout and markedly reduced 550 the TBA and PV values compared with the control samples (Ojagh et al., 2010).”
Development of Edible Films and Coatings with Antimicrobial Activity (2011, background): “2008); chitosan coatings enriched with cinnamon oil retained the good quality characteristics and extended the shelf life during the refrigerated storage of rainbow trout (Ojagh et al. 2010); modified atmosphere packaging in combination with chitosan edible coating maintained quality and enhanced ph”