الفهرس 
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Abstract
Aiming to boost the catfish fillet quality, the consequences of their treatment with Lepidium sativum seeds mucilage (LSSM) and with LSSM- mediated selenium nanoparticles (LSSM-Se NPs) were investigated. The LSSM assessment for phenolic acids contents emphasized higher concentrations. Green-synthesized Se NPs were conjugated with LSSM to form LSSM-Se NPs and characterized; the NPs had spherical shapes, negatively charged with 15.47 nm mean diameters. Fish fillets were immersed in coating solutions for 2 min, drained, and stored for 25 days at 4 ºC. The fish groups (C: untreated samples, M: LSSM-treated, and G: LSSM-Se NPs treated) were assessed for their physicochemical, bacteriological and sensorial attributes. At 25th day, the samples pH values were 6.96, 6.6 and 6.3; TVB-N values were 38.8, 28.4 and 16.4 mg/100g; TBARS values were 1.7, 0.97 and 0.68 malondialdehyde/kg; overall acceptability scores were 3.9, 5.6 and 8.3, for C, M and G groups, respectively. At day 16, the psychrophilic bacterial count was 6.2, 4.0 and 3.6 log CFU/g for C, M and G groups, respectively. The application of LSSM and LSSM-Se NPs is recommended to compose active coatings for quality boost and shelf-life extension of stored catfish fillet.