effects of capparis spinosa root extract and modified atmosphere packaging on the shelf life of rainbow trout (oncorhynchus mykiss) fillets by measuring of antioxidant and antimicrobial parameters

The effects of caper (capparis spinosa l.) extracts on microbiological, chemical and sensory changes of rainbow trout (oncorhynchus mykiss) fillets stored at 4 ˚c were evaluated. trout fillets were dipped in caper extracts (0.2 and 0.5%), packaged with or without modified atmosphere packaging (map; o2 5%, co2 20%, n2 75%) and stored at 4 ˚c for 28 days. the data showed that lipid oxidation and spoilage of the samples were significantly delayed in the samples treated with caper extract associated with map (p<0.05). the acceptability limit (7 log cfu g^-1) of the psychrophilic bacterial counts was observed for map+caper (0.5%) treatment in 7 and 14 days of storage time while it was reported for other treatments only in day 7. the use of 0.5 % caper+map had the best antioxidative and antimicrobial effects, as well as sensory scores in the trout fillets during refrigerated storage (28 days) (p<0.05). this study determined that the caper associated with map had significant effects on shelf-life extension of fresh rainbow trout at cold storage period and could be a natural preservative for extending shelf life of fish fillets.