Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss)

<p style="margin: 0in 0in 10pt; line-height: normal;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: Gulim;">The objective of this study was to investigate influence of nisin on </span><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">quality and shelf-life of filleted rainbow trout (<em>Oncorhynchus mykiss</em>) during 16 days storage at 4^oC by biochemical and microbial assessments. The obtained results revealed that nisin treated samples showed lower (P&lt;0.05) biochemical (peroxide value, thiobarbituric acid-index, pH, free fatty acids, and total volatile base nitrogen) and bacteriological (total viable counts and lactic acid bacteria) attributes during whole storage time compared with the untreated fillets, which can be related to bactericidal and antioxidant activity of the nisin. However, total volatile base nitrogen and total viable count values exceeded above the acceptability on day 8 and 12 of storage for the samples treated without and with nisin, respectively. The results of this study according to biochemical and bacteriological data indicated that nisin enhanced the quality and shelf-life of filleted rainbow trout from 4 to 8 days during storage at 4^oC. </span>