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The Effects of Zataria multiflora Boiss Essential Oil and Nisin on Chemical Characteristics of Rainbow Trout Fillet Stored at 4 °C

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Abstract

This study evaluated the effects of Zataria multiflora essential oil (EO) and nisin on fresh rainbow trout fillets during storage at 4 °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.

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Authors and Affiliations

  1. Department of Fisheries, Faculty of Natural Resources, University of Zabol, 98615-538, Zabol, Iran

    Eshagh Zakipour Rahimabadi & Ali Arshadi

  2. Department of Fisheries, University of Zabol, 98615-538, Zabol, Iran

    Mahin Rigi & Maryam Barani

  3. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, 98615-538, Zabol, Iran

    Mohammad Rahnama

  4. Section of Food Microbiology, Caspian Sea Research Center of Sari, 14155-6116, Sari, Iran

    Reza Safari

Authors
  1. Eshagh Zakipour Rahimabadi
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  2. Mahin Rigi
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  3. Mohammad Rahnama
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  4. Reza Safari
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  5. Ali Arshadi
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Correspondence to Eshagh Zakipour Rahimabadi.

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Rahimabadi, E.Z., Rigi, M., Rahnama, M. et al. The Effects of Zataria multiflora Boiss Essential Oil and Nisin on Chemical Characteristics of Rainbow Trout Fillet Stored at 4 °C. Probiotics & Antimicro. Prot. 4, 116–121 (2012). https://doi.org/10.1007/s12602-012-9094-y

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