[Effects of bacteriocine Z on the shelf-life of silver carp fillets during refrigerated storage]

ABSTRACT

Because of the high perishability of fish, keeping the quality of fresh fish is one of the most important problems in the fish-processing industry and for the consumers. The aim of this study was to determine the antibacterial and antioxidant effects of bacteriocine Z on silver carp fillets during refrigerated storage. After being weighed, fish fillets were sprayed with nisin Z [0.2 g/kg] packaged in vacuum and refrigerated [4°C]. Microbial [TVC, PTC, LAB] and chemical [PV, TBA, TVB-N] parameters were measured at days 0, 3, 6 and 9. As compared with the nisin Z-treated fish samples, the psycrotrophic, lactic-acid, and aerobic-mesophilic bacterial counts were higher in the control samples. The microbial parameters decreased significantly in the nisin Z-treated samples at the beginning of the period, followed by a slower rate of increase than the control; the chemical parameters showed a slower rate of decrease. Using metabolites as natural preservatives in fish fillets may increase shelf-life of silver carp fillets during refrigerated storage. Bacteriocine Z may extend their shelf-life at 4°C by 3 days