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

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO (CHT) and chitosan+TiO+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 (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO+30% O+30% N) and stored at 4°C for 18 days.