Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12days at 4°C were investigated. Sea bass slices wrapped with LEO film had the retarded growth of lactic acid bacteria (LAB), psychrophilic bacteria and spoilage microorganisms including H 2S-producing bacteria and Enterobacteriaceae throughout storage of 12days in comparison with the control and those wrapped with gelatin film without LEO (G film) (