TABLE 1.

Chemical composition of trout meat treated with combined SNE and ε‐PL at 4°C during storage

Trout samples	Properties (%)
	Moisture	Fat	Ash	Protein
T1	72.95	2.81	1.84	21.80
T2	72.60	2.58	2.23	21.56
T3	72.36	2.50	2.50	22.22
T4	72.60	2.50	2.25	21.95
T5	72.31	2.58	2.19	22.39
SEM	0.142	0.188	0.198	0.232

T1: Control; T2: 3% SNE + 0.1% ɛ‐PL; T3: 3% SNE + 0.2% ɛ‐PL; T4: 6% SNE + 0.1% ɛ‐PL; T5: 6% SNE + 0.2% ɛ‐PL. There were no significant differences among treatments.