Objective: This study was performed to examine the changes in the rainbow trout fillets coated with chitosan during cold storage.

Materials and Methods: Three study group (Control group, one minute treatment of chitosan solution [I], 30sn treatment of chirtosan solution, then two minutes wait, again 30sn treatment [II]) was used in this study. The treated and untreated (control) samples were analyzed for microbiological (total mesophilic aerobe bacteria and psychrophile bacteria), chemical (pH, total volatile basic nitrogen [TVB-N] and thiobarbituric acid [TBA]) and sensorial (color, odor, taste, flavor, texture and overall acceptable) properties on days 0., 3., 6., 9. and 12 of storage.

Results: The microbial growth during storage was slowed down significantly by treatment with chitosan (p<0.05). Similarly, the TBA and TVB-N values in the samples coated with chitosan were lower than the control group (p<0.05).

Conclusion: According to the results of this study, it was concluded that coating with chitosan prolonged the shelf-life of rainbow trout fillets.