Impact of Aloe vera gel and patchouli essential oil-based edible coatings on the shelf life and quality of trout fillets

Pinar Oğuzhan Yıldız

doi:10.3153/AR26011

EN

Impact of Aloe vera gel and patchouli essential oil-based edible coatings on the shelf life and quality of trout fillets

Abstract

In this study, the effectiveness of edible coatings containing Aloe vera gel (AVG) and patchouli oil (PY) on the quality preservation of trout (Oncorhynchus mykiss) fillets during cold storage (4±1°C, 12 days) was investigated. Experimental groups were composed of uncoated control (K0), AVG-coated (K1), AVG+PY-coated (1%; K2) and AVG+PY-coated (2%; K3) samples. Microbiological (total mesophilic bacteria, total psychrotrophic bacteria, yeast and mould), chemical (pH, TVB-N, TBARS), and sensory analyses were performed to evaluate quality changes during storage. The results demonstrated that AVG+PY coatings significantly reduced lipid oxidation, as evidenced by lower TBARS values compared to the control group. TVB-N levels also remained lower in coated samples, indicating delayed spoilage. Overall, the synergistic combination of AVG and PY proved effective in slowing microbial growth and oxidative deterioration, thereby enhancing the storage stability of trout fillets. Stability was maintained up to 12 days under refrigerated storage, ensuring acceptable quality throughout the period. These findings highlight the potential of AVG+PY coatings as a natural, eco-friendly, and functional alternative to synthetic preservatives in aquatic product preservation.

Keywords

Ethical Statement

This study was conducted in accordance with ethics committee procedures, with no animal experiments.

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Details

Primary Language

English

Subjects

Fisheries Technologies

Journal Section

Research Article

Authors

Pinar Oğuzhan Yıldız ^*
0000-0002-9892-7925
Türkiye

Early Pub Date

March 30, 2026

Publication Date

March 30, 2026

Submission Date

December 17, 2025

Acceptance Date

February 5, 2026

Published in Issue

Year 1970 Volume: 9 Number: 2

DOI

https://doi.org/10.3153/AR26011

IZ

https://izlik.org/JA45GB68EF

Cite

RIS / Bibtex

APA

Oğuzhan Yıldız, P. (2026). Impact of Aloe vera gel and patchouli essential oil-based edible coatings on the shelf life and quality of trout fillets. Aquatic Research, 9(2), 118-129. https://doi.org/10.3153/AR26011

Öz

Impact of Aloe vera gel and patchouli essential oil-based edible coatings on the shelf life and quality of trout fillets

Abstract

Keywords

Ethical Statement

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite