Czech J. Food Sci., 2026, 44(1):62-70 | DOI: 10.17221/116/2025-CJFS

The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °COriginal Paper

Wadah Elsheikh ORCID...1, Ilknur Ucak ORCID...2
1 Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan
2 Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Türkiye

This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of rainbow trout burgers stored at (4 ± 1 °C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physicochemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O2·kg–1), and the lowest thiobarbituric acid reactive substances (TBARS) level [1.159 malondialdehyde (MDA)·kg–1]. Microbial results indicated that the shelf life of the treated groups was extended by up to 9 days compared to the control. The lowest counts of Enterobacteriaceae, yeast and mould, and lactic acid bacteria in OEO were 5.17, 4.87, and 5.10 log CFU·g–1, respectively, while the lowest counts of psychrophilic and mesophilic bacteria were observed in the REO group, at 6.34 and 6.29 log CFU·g–1, respectively. In conclusion, combining essential oils, particularly oregano and rosemary, with chitosan effectively enhances seafood freshness and extends its shelf life.

Keywords: edible films; natural preservatives; lipid oxidation; antioxidants; antimicrobial; shelf life; seafood

Received: July 23, 2025; Revised: December 2, 2025; Accepted: December 5, 2025; Prepublished online: February 23, 2026; Published: February 27, 2026  Show citation

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Elsheikh W, Ucak I. The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C. Czech Journal of Food Sciences. 2026;44(1):62-70. doi: 10.17221/116/2025-CJFS.
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