Abstract:
The effects of nisin at different concentrations (0.2, 0.4 and 0.8% w/v) on the sensory, biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets were investigated under the chilled storage at 4 +/- 2 degrees C. The results of the study showed that the shelf life of the fish fillets (raw and cooked) was found as 6 days for the control group and 8 days for nisin treatment groups, showing the longer shelf life. Nisin-treated sea bass fillets showed lower (p < 0.05) biochemical (peroxide value, thiobarbituric acid, free fatty acids, pH and total volatile basic nitrogen) and microbiological parameters (total mesophilic viable counts, total psychrophilic viable counts and total Enterobacteriaceae count) than those of the control group. This study demonstrated that the treatment of the nisin on the sea bass fillets under the chilled storage resulted in lower oxidation and microbial growth by extending the shelf life of the fillets up to 2 days at 4 +/- 2 degrees C.