Background & Aims of the Study: The present stdy aimed to evaluate the impact of Carboxymethyl Cellulose (CMC) coating incorporated with Propolis Extract (PE) on the shelf life properties during strage of trout filets. Materials and Methods: Study treatments included control, CMC, CMC-PE 1%, and CMC-PE 2%. The samples were stred in a refrigerator for 15 days, and their microbial, chemical, and sensory properties were evaluated every three days. Results: All groups showed a signifiant reduction in total viable counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria, and yeast/molds population compared to the control samples. In comparison, the coated samples exhibited signifiantly (P<0.05) lower total volatile essential nitrogen, thiobarbituric acid, peroxide, and K values than the uncoated trout. Based on the sensory evaluation results, PE preserved the sensory characteristcs signifiantly (P<0.05) throughout the stdy. The mos effient treatment in the shelf life enhancement of the stdied samples belonged to CMC-PE 2%, followed by CMC-PE 1% and then CMC. Combined treatment of CMC-PE 2% increased the shelf life of the rainbow trout filet for 12 days during refrigerated strage. Conclusion: Eventually, incorporated PE in CMC was introduced as an alternative candidate for synthetic preservatives in refrigerated trout filet with various health benefis
