In this study, a novel edible coating composed of quince seed mucilage (QSM) and chitosan nanofiber (CNF) embedded with microencapsulated bitter orange peel extract was used to increase the shelf life of trout fillets during refrigerated storage (4 ± 1 °C) over a period of 6 days. Trout samples were analyzed at 1, 3 and 6 days for microbiological (i.e., total viable count (TVC), psychrotrophic, and coliform bacteria), chemical (i.e., pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N)), and sensory quality. The GC/MS analysis revealed that from 18 distinct compounds of bitter orange peel extract, the major compounds were narirutin and naringin at 20.56 and 17.29%, respectively. Chemical and microbial analyses indicated that samples coated with QSM + CNF containing microencapsulated extract presented on the 6th storage day a lower values of pH (6.77 ± 0.05), TBA (0.22 ± 0.033 mg MDA/Kg), TVB-N (16.4 ± 1.64 mg N/Kg) and total viable count (6.580 log CFU/g). Moreover, after 6 days of storage, sensory score was higher in samples coated with microencapsulated bitter orange peel extract. The results indicated that this mixture (QSM + CNF containing microencap- sulated bitter orange peel extract) was effective for the preservation of fresh-salmon fillets.
