Antibacterial and antioxidant effect of Nisin on rainbow trout fillets (Oncorhynchus mykiss) packed with modified atmosphere packaging (MAP)

Subject Areas : New Technologies in Aquaculture Development

S.E Hoseini ¹

1 - 1 Dept. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran,

Received: 2021-10-17 Accepted : 2021-10-17 Published : 2021-08-23

Keywords: Rainbow trout (Oncorhynchus mykiss), Modified atmosphere packaging, Keywords: Nisin, Shelflife,

Abstract :

Abstract[1]In this research, the antibacterial and antioxidant effect of Nisin was conducted in three levels of 0, 0.15 and 0.25 (g/kg) in rainbow trout fillets packed with modified atmosphere packaging (50% N2, 45% CO2 and 5% O2) and vaccume packed (control group) and keeped for 20 days in refrigerator (4±1 °C). In this experiment, chemical indices of spoilage (PV, TBA, TVBN and pH), microbial parameters (TPC, PTC, LAB) and also sensorial aspects of fillets (smell, color, texture and total acceptance) were determined in days of 0, 4, 8, 12 and 16. The 0.25 (g/kg) Nisin treatment was the lowest treatment for PV (9.95 meq O2/kg), TBA (1.19 mgM/kg), TVBN (30.4 mg N2/100 g), pH (6.73) and its microbial parameters (TPC, PTC, LAB) was 6.64, 6.91 and 5.81 log cfu/g, respectively. This treatment was highest treatment in sensorial aspects of fillets (smell, color, texture and total acceptance) with 5, 5.4, 5.4 and 5.3), respectively. According to the maximal recommended level for these parameters, the maximum shelflife for these fillets was 16 days. In conclusion, the use of Nisin and modified atmosphere packaging had a posetive effect on quality of rainbow trout fillets during refregrator storage. * Corresponding Authors; Email: [e-mail]