عنوان مقاله [English]
There is a growing interest to replace synthetic chemicals by natural compounds as essential oils in food industries. The purpose of this study was the effect of chitosan coating contained lemon essential oil on microbial quality of rainbow trout. In this experimental study, after prepared lemon essential oil, evaluated antibacterial activities against Shigella dysenteriae, Listeria monocytogenes, Streptococcus pyogenes and Salmonella Typhi by micro dilution method. The effects of chitosan with concentrations of 0.25% and 0.5% (v/w) of lemon essential oil at 2±1 °C and 8±1 °C were examined on microbial quality of rainbow trout in zero, 3 and 6 days. Results showed that Minimum inhibitory concentration and Minimum bactericidal concentration for above bacteria was same and was to equal 1.41 mg/ml and 2.81 mg/ml, respectively. The use of chitosan and lemon essential oil caused decrease the total count of bacteria, enterobacteriaceae and psychrotrophic bacteria in two temperature above (P<0.05). Also, antibacterial effects of alone lemon essential oil compared with synergistic chitosan with lemon essential oil was lower (P<0.05). Therefore, the film contained essential oil above can be used for increase of shelf life rainbow trout.