Parastoo Pourashouri

Shelf-life extension of refrigerated rainbow trout fillets using chitosan/gelatin bilayer film enriched with ZnO nanoparticles and tea polyphenols

Abstract This study aimed to evaluate the effect of a chitosan–gelatin film incorporated with zinc oxide nanoparticles (ZnO NPs) and tea polyphenols (TPs) on the bacterial count, physicochemical properties, and sensory attributes of rainbow trout during refrigerated storage. To a...