This study investigated the effects of applying a chitosan coating with Cuminum cyminum essential oil (CCEO) as an antioxidant and antibacterial agent on the quality and duration of storage of silver carp fillets in a refrigerator at 4°C temperature. The chitosan coating was made with varying concentrations of CCEO, specifically 0%, 0.3%, 0.45%, and 0.6%. The antioxidant and antibacterial properties of the packaged fillet sample were assessed and tested at 4 ◦C for 0, 1, 3, 5, 7, 9, 11, 13, and 15 days. After fifteen days, the amounts of TVC (total viable counts), EBC (enterobacteriaceae), and LAB (lactic acid bacteria) were significantly lower when chitosan coating with 0.6% CCEO was used compared to other treatments (p < 0.05). The logarithmic colony-forming unit (CFU) counts per gram for total viable count (TVC), enterobacteriaceae count (EBC), and lactic acid bacteria (LAB) were 4,86, 4,96, and 4,02, respectively. The application of chitosan coating in conjunction with 0.6% CCEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), peroxide value (PV), and pH levels in the silver carp fillets. The results indicate that applying a chitosan coating with CCEO can extend the shelf life of silver carp fillets when stored in refrigerated conditions for up to 15 days without adversely affecting their taste, aroma, or texture. Our research has shown that applying a chitosan coating with CCEO can significantly extend the freshness of silver carp fillets when kept in the refrigerator.

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