Effect of Nisin, Sodium Lactate and MAP packaging on the shelf life of Silver Carp (Hypophthalmichthys molitrix) Burger.

Document Type : Research Paper

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Abstract

The aims of this study were to investigate the effects of Nisin and Sodium lactate on the microbial and chemical properties of Silver Carp (Hypophthalmichthys molitrix) burger in modified atmosphere packaging  andconsisted of four treatments conventional packaging (Treatment 1), CO
2
50% + O
2
5% + N
2
45% (treatment 2), CO
2
55% + N
2
45 % (Treatment 3) and CO
2
55% + N
2
45% (Treatment 4). Samples were assayed  on the 0, 3, 6, 9, 12 and 15 days with three replications during the refrigerator storage at 4°C. The parameters were microbial load (TVC, pH, TVB-N, TVBA, PV, FFA), and the results showed that with increasing levels of Carbon dioxide and Nitrogen and decreasing Oxygen levels, the amount of biochemical indices (TVB-N, TBA, PV, FFA) increased. The TVB-N, PV and FFA in CO
2
45% + N
2
55% (Treatment 3) and CO
2
55% + N
2
45% (Treatment 4) did not show significant difference (p>0.05[M1] ). Also, the microbial load in all treatments except treatment CO
2
55% + N
2
45% passed through the limit, 10
7
Log CFU/g on day 15. Microbial results showed that the treatment 4 was the best and the shelf life of this treatment was 6 days more than treatment 1.
 



 [M1] p<0.05 [M1] یعنی اختلاف معنی دار وجود دارد. لطفا اصلاح شود.

Keywords

Iranian Scientific Fisheries Journal
Volume 27, Issue 2
July and August 2018
Pages 91-103

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