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In this study, the effect of icing covered with pullulan with bay leaf extract on the shelf life of rainbow trout under freezer conditions was investigated. For this purpose, first the bay laef extract was extracted using ultrasound waves and the constituents of the extract were determined. The most common components of the extract were 1,8-Cineole (56.45), Sabinene (13.55) and α-terpinyl acetate (9.35). Then 4 studied treatments including 1: control, 2: icing with pullulan, 3: pullulan+ extract at 750 ppm and 4: pullulan+ extract at 1500 ppm were produced and profile of fatty acid, index texture, peroxide value, thiobarbiotic acid, total amounts of bacteria and psychrotrophic counts bacteria during the 4 month storage period in the freezer were evaluated. The highest levels of saturated fatty acid were palmitic acid (12.29%), monounsaturated fatty acid oleic acid (60.98%) and polyunsaturated linoleic acid (9.55%). In general, coating of pullulan with the extract slowed down the increasing trend of oxidative and microbial spoilage indices compared to the control treatment and with increasing concentration, better results were observed. Also, texture changes and fatty acids were less in these treatments. According to the obtained results, it can be concluded that in general, icing with edible coating of pullulan along with bay leaf extract maintains the quality of fish fillets during storage in the freezer. [ABSTRACT FROM AUTHOR]

Background & Objective: A large number of non-recyclable packaging materials, which are harmful for the health of consumers, are produced all over the world. The Suggested solution is using films and coatings which are biodegradable in nature. Pullulan is a biopolymer that is produced by Aureobasidium pullulans and used in order to produce edible films. These edible films could contain antioxidant and antimicrobial agents. The primary aim of this study is to produce edible blended films that form pullulan whit Artemisia sieberi essential oil and the secondary goal is to investigate the antimicrobial attributes of the obtained film. Materials and Methods: The Essential oil of Artemisia sieberi was added to the solution of pullulan films in seven concentrations. Then, the antimicrobial attributes were determined with the dick diffusion method. Finally, minimal inhibitory concentration was calculated for each microbe. The SAS program (Version 9.1) was used for the completely randomized design of data analyses. Results: It is possible to produce pullulan film containing Artemisia sieberi essential oil. Escherichia coli and Staphylococcus aureus had maximum and minimum resistance towards the antimicrobial attributes of Artemisia sieberi essential oil, respectively. MIC of Artemisia sieberi essential oil against Staphylococcus aureus, Lactobacillus plantarum and Escherichia coli were respectively obtained at 15%, 10% and 15%. Conclusion: Due to the possibility of the production of biodegradable films with the addition of natural antimicrobial agents such as essential oils it can be concluded that it is appropriate to use these materials in order to decrease microbial load and increase the shelf life of foods.