Today, due to the rapid spoilage of fish, the use of natural preservatives is a
priority over those of synthetic varieties. Also, the natural antimicrobial
effects of essential oils can help to increase shelf life. There are very few
studies concerning the use of essential oils in this regard. In the present
study, the antibacterial effect of chitosan coated with Heracleum persicum
oil was investigated on the quality of rainbow trout. The control and the
coated fish samples were analyzed periodically by generalized estimating
equation (GEE) for total viable count (TVC), psychrophilic bacteria, total
volatile base nitrogen (TVB-N), polyunsaturated fatty acids (PUFA), texture,
taste, odor, and overall acceptance parameters. The results showed that by
increasing the amount of chitosan, TVC, psychrophilic bacteria, and TVB-N
decreased while PUFA, texture, taste, odor, and overall acceptance parameters increased
