en Food Science Food Science پژوهشي Research <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Background and Objectives: </span></span></b>The aim of this study was to investigate the effect of quince seed mucilage film strengthened with tragacanth gum containing cinnamon essential oil on microbial, chemical and sensory characteristics of rainbow trout<i> </i>fillets for 9 d during storage at refrigerator temperature.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Materials and Methods: </span></span></b>First, the film and treatments were prepared (control treatment, quince seed mucilage film strengthened with tragacanth gum: film, quince seed mucilage film strengthened with tragacanth gum containing 1% of cinnamon essential oil: film and cinnamon essential oil). Moreover, cinnamon essential oil was analyzed using gas chromatography/mass spectrometry and its antibacterial activity was assessed (MIC and MBC). The prepared treatments were subjected to microbial assessments (total viable counts and total psychrotrophs counts), chemical assessments (pH, PV, TVN and TBARS) and sensory evaluation.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Results: </span></span></b>The major composition in cinnamon essential oil was cinnamaldehyde (59.97%). At the end of the storage time, total viable counts and total psychrotrophs counts for the film and cinnamon essential oil treatments were 5.31 and 5.55 log cfu/g, respectively. Quantities of pH, PV, TVN and TBARS for film and cinnamon essential oil treatment were 6.38, 2.99 mEq/kg, 26.09 mg/100 g, 1.39 mg MDA/kg, respectively. In all the microbial, chemical and sensory assessments, a significant difference was observed between the treatment of film and cinnamon essential oil and the control treatment during the storage time (P < 0.05).<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Conclusions: </span></span></b>Results showed that the film and cinnamon essential oil treatment decreased total viable counts and total psychrotrophs counts and prevented increases of pH, PV, TVN and TBARS; therefore, film containing cinnamon essential oil improved microbial, chemical and sensory characteristics of the rainbow trout fillets and increased their shelf life in the refrigerator.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> &nbsp; Mucilage, Quince seed, Tragacanth gum, Rainbow 1 14 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1126-1&slc_lang=en&sid=1 Mohammad Sadegh Mohammadi Resketi h.kazemeini@ausmt.ac.ir 10031947532846006785 10031947532846006785 No Master's student in food hygiene and quality control Hamidreza Kazemeini msm1376m97@gmail.com 10031947532846006786 10031947532846006786 Yes Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies