Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

The effect of ice coverage comprised of Reshgak extract and Reshgak essential oil on shelf‐life extension of chilled whole rainbow trout (Oncorhynchus mykiss) was evaluated. Chemical (peroxide value (PV), thiobarbituric acids (TBA), total volatile nitrogen base (TVB‐N), and free fatty acids (FFA)), microbiological (total viable count (TVC) and psychrotrophic viable count (PVC)), and sensory evaluations (texture, color, flavor, and general acceptance) were investigated every 4 days during a 20‐day storage period. Results revealed that the effect of both icing systems led to considerably lower bacterial counts and chemical indices in comparison with the traditional ice coverage without such phytogenic. According to sensory analyses, fish stored in ice containing Reshgak essential oil had a longer shelf‐life (>16 days) and those stored in ice medium included with Reshgak extract possessed a shelf‐life of 16 days, whereas lot stored in traditional ice showed a shorter shelf‐life of 12 days.