Effect of a chitosan-based nanocomposite containing ZnO and essential oil on quality properties of Asian sea bass () fillet.

This research aimed to estimate the effects of chitosan (CH) coating in combination with zinc oxide nanoparticles (ZnONPS) and  essential oil (ZEO) on the bacterial and biochemical properties of the Asian sea bass () fillets during refrigeration storage (4 ± 1 °C). The fillets were randomly divided into five treatments (CH, CH-ZnONPS, CH-ZEO, CH-ZnONPs-ZEO, and control). Then, the treated fillets were kept at 4 °C and quality analysis was performed on days 0, 4, 8, 12, and 16.