Title: The effect of chitosan and antioxidant coating on the quality of fresh golden redfish (Sebastes norvegicus) fillets during chilled storage.

This study aimed to evaluate the effectiveness of chitosan coating and Garcinia cambogia solution in improving the shelf life of golden redfish (Sebastes norvegicus). During this trial four groups of golden redfish fillets were tested. Four groups of golden redfish fillets were tested and treated with different solutions: water (control), 1% acetic acid–1.5% chitosan (chitosan), 10% Garcinia (Garcinia), and 2% chitosan combined with 10% Garcinia (chitosan – Garcinia). The fillets were stored at 4 °C for 14 days to assess physical, chemical, microbiological, and sensory changes during preservation. The results revealed that the chitosan–Garcinia-based coating significantly delayed and decreased lipid hydrolysis in redfish fillets during cold storage (p < 0.05). It also slowed down the increase in TVC and Pseudomonas spp. count during cold storage. Additionally, the chitosan-Garcinia coating had an impact on reducing the TVB-N value of the fillets. Sensory evaluation indicated that redfish fillets treated with Garcinia had a longer shelf life (14 days) than the control group (12 days). Both Garcinia and chitosan individually exhibited effects on shelf life and quality; however, their combination demonstrated superior efficacy.