The effect of bionanocomposite films prepared with chitosan/quince seed mucilage containing ZnO nanoparticles on the chemical and sensory quality of trout (Oncorhynchusmykiss) fillets

Nano technological applications offer new opportunities to improve the performance of food packaging. In this study, the effects of bionanocomposite films prepared with chitosan/ quince seed mucilage containing ZnO nanoparticles on the chemical and sensory quality of trout (Oncorhynchus mykiss) fillets were investigated. Fivedifferent experimental groups were designed. Experimental groups, together with the control group (C), formed samples coated with film prepared with chitosan (C), chitosan + quince seed mucilage (K+A), chitosan + 1% ZnO-NP and chitosan + quince seed mucilage + 1% ZnO-NP. The chemical (pH, peroxide value (PV), thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) and sensory (color, odor, appearance and general taste) qualities of the samples covered with bionanocomposite films were evaluatedevery 3 days during the 15-day storage period. The research was carried out in two replications. As a result of the analysis, the increase in lipid oxidation (TBA, PV ) and TVB-N of the samples was significantly limited by the inclusion of quince seed mucilage and ZnO-NPs. Sensory analyzes revealed significant differences between groups in terms of odor, color and appearance criteria during storage at 4˚C (p<0.05). As a result, it was determined that quince seed mucilage and ZnO-NPs added to the chitosan film positively affected the shelf life. While the shelf life of group C was 3 days, the shelf life of the samples covered with K and K+A films was 9 days, and the samples covered with films containing K+1%ZnO-NP and K+A+1%ZnO-NP were determined to be 12 days.