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Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.

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Increasing fishery product shelf‐life is the main concern regarding aquatic productions. The aim of this study was to examine the effect of saffron nano‐emulsion on shelf‐life of shrimp using two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US). Shrimps were divided into three groups. In each group, saffron was either 3.0% or 5.0%, produced either through US or SP methods and kept at 4°C or 8°C. Antimicrobial activity, oxidative activity, and pH of samples were evaluated. US/3% nano‐emulsions showed the highest antimicrobial activity. The lowest pH values were observed in US/5%/4°C and SP/5%/4°C. All treatments on days 7 and 14 had pH value of 8 ± 0.008. PV increased in all the subgroups. The amount of peroxide in samples treated by 5% emulsion decreased. TBA value showed the same trend as PV. The results demonstrated that 5% saffron nano‐emulsion produced by US method manifested better protective effects. Practical applications As seafood products could be considered as a valid meat alternative, maintaining the quality of aquatic products through extending the product shelf‐life would be critical and necessary for meeting the consumer health concerns. In this study, the protective effects of saffron nano‐emulsion provided by two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US) on shrimps and their shelf‐life enhancement were studied.

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