Effect of edible coating based on salep containing orange (Citrus sinensis) peel essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillets

Fish are highly perishable foods due to their high body water and neutral pH and spoil faster than other meat foods. In this study, the effect of coating of salep gum containing concentrations of zero, 0.25% and 0.5% of orange peel essential oil in preventing the growth of microbial flora and chemical spoilage and increasing the shelf life of fish fillets in the refrigerator during 16 days of storage was investigated. The results showed that during storage, the number of total aerobic mesophilic, psychrophilic, coliforms and lactic acid bacteria, pH, total volatile base nitrogen, peroxide value, and thiobarbituric acid increased significantly in all treatments, that was less in treatments coated by salep containing orange peel essential oil (p