Using of Quinoa Based Film to Extend the Shelf Life of Rainbow Trout Fillets under Cold Storage (4±1°C) Condition

In this study, the structural features (thickness and light transmittance) of edible films that obtained from quinoa starch were analyzed, and the films were applied to rainbow trout fillets. These fillets were classified under two different groups without quinoa starch film (control) and coated with quinoa starch film (QSBF).Thereafter, these fillets were storage in the refrigerator at (4±1°C) for 12 days. Analyzes were performed on days 0, 3, 9, and 12 during storage to detect chemical and microbial changes in both groups. The film thickness was 0.195 ± 0.010 mm, and the light transmittance values were between 10–37%. At the end of storage, the highest values of chemical analysis were found in the control group 20.35±0.49 mg/100g in (TVB-N), 3.87±0.10 µmol MA/kg in (TBARS) and 6.27±0.00 in (pH), respectively. The highest values of microbial analysis were found in the control group 5.35±0.22 log cfu/g in (TAMB), 3.32±0.48 log cfu/g in (LAB), Pseudomonas 5.72±0.28 log cfu/g and Enterobacteriaceae 4.38±0.68 log cfu/g in the control group respectively, although (TPC) was found 6.84±0.11 log cfu/g in the QSBF group. The results of chemical and microbial analysis showed that statistical difference between control and treatment groups was significant (p