The effects of Zataria multiflora Boiss essential oil and nisin on chemical characteristics of rainbow trout fillet stored at 4 degrees C.

摘要

This study evaluated the effects of Zataria multiflora essential oil (EO) and nisin on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A (control samples without EO and nisin), E₁ (treated samples with 0.2% EO), E₂ (treated samples with 0.4% EO), N (treated samples with 150 IU nisin/g), E₁N (treated samples with 0.2% EO and nisin) and E₂N (treated samples with 0.4% EO and nisin). Chemical and oxidation changes were investigated in this study as the functions of treatment and storage time. E₁N and E₂N had better effects on oxidation changes and maintaining values of peroxide value and thiobarbituric acid than A, E₁, E₂ and N treatments. Lower total volatile base nitrogen was found in E₂N than in other treatments during storage time