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This study aimed to enhance and extend the rainbow trout fillets' shelf life stored at 4\u00b0C\u2009\u00b1\u20091\u00b0C through an immersion treatment using ultrasound\u2010assisted, defatted pine nut (<jats:italic>Pinus gerardiana<\/jats:italic> Wallich) extracts at concentrations of 1% and 2% (w\/v), compared to the control group (0% pine nut). Evaluations were conducted at storage intervals of 0, 4, 8, 12, 16, and 20\u2009days. The methodology assessed antioxidant activity through 2,2\u2010diphenyl 1\u2010picrylhydrazyl radical scavenging, which showed a linear increase with pine nut extract concentration, reaching 59.24% at 2%. Chemical indicators, such as peroxide values, thiobarbituric acid values, free fatty acids, and total volatile basic nitrogen, decreased significantly (<jats:italic>p<\/jats:italic>\u2009\u2264\u20090.05) with higher concentrations of pine nut extract, with the lowest values recorded at 2% across all storage days. Microbial analysis showed a significant reduction (<jats:italic>p<\/jats:italic>\u2009\u2264\u20090.05) in the total viable count, psychrotrophic bacteria count, lactic acid bacteria, Enterobacteriaceae, and H\u2082S\u2010producing bacteria with increasing pine nut concentrations, with the 2% treatment yielding the lowest microbial loads throughout storage. Sensory evaluation indicated that higher pine nut concentrations improved the acceptability of color, odor, and taste (<jats:italic>p<\/jats:italic>\u2009\u2264\u20090.05). However, significant degradation (<jats:italic>p<\/jats:italic>\u2009\u2264\u20090.05) in chemical, microbial, and sensory parameters occurred with prolonged storage duration. In conclusion, the 2% pine nut extract was the most effective immersion treatment for extending the shelf life of rainbow trout fillets for up to 12\u2009days.<\/jats:p>","DOI":"10.1002\/fsn3.4685","type":"journal-article","created":{"date-parts":[[2024,12,19]],"date-time":"2024-12-19T10:00:18Z","timestamp":1734602418000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Prolonging Shelf Life and Meat Quality of Rainbow Trout (<scp><i>Oncorhynchus mykiss<\/i><\/scp>) by Immersing in Pine Nut (<scp><i>Pinus gerardiana<\/i><\/scp>) Extract During Cold Storage"],"prefix":"10.1002","volume":"13","author":[{"given":"Shaghayegh","family":"Soleimani","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5146-5121","authenticated-orcid":false,"given":"Shabnam","family":"Haghighat Khajavi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reza","family":"Safari","sequence":"additional","affiliation":[{"name":"Caspian Sea Ecology Research Center Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization  Mazandaran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12,19]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2129"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11696\u2010019\u201000808\u20108"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf403496k"},{"key":"e_1_2_10_5_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2017"},{"key":"e_1_2_10_6_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2017"},{"key":"e_1_2_10_7_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2017"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.05.024"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1100\/tsw.2006.181"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13199\u2010016\u20100441\u20108"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.05.026"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1139\/o59\u2010099"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b07160"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.06.043"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00045a019"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023\u20106438(95)80008\u20105"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2013.08.009"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010016\u20101693\u20102"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0740\u20100020(03)00059\u20105"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010010\u20100412\u20107"},{"key":"e_1_2_10_21_1","first-page":"37","article-title":"Commission Regulation (EC) No 2074\/2005. 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