18 In agreement with previous reports, 19 , 20 overall pH values showed an increasing trend during two weeks of cold storage which directly correlated with accumulation of basic substances such as ammonia and trimethylamine as consequences of utilizing low molecular weight compounds such as amino acids by spoilage-related bacteria of fish muscle. 21 Hence, in a similar trend to growth kinetics of spoilage bacteria ( Figs. 1 and 2 ), pH value of CH-GSE coated samples was increased slowly, reaching to 6.94 at the end of storage, which was significantly ( p < 0.05) lower than others.
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Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet.
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