title: The Effects of Zataria multiflora Boiss Essential Oil and Nisin on Chemical Characteristics of Rainbow Trout Fillet Stored at 4 °C.
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.
authors.affiliation: Department of Fisheries, Faculty of Natural Resources, University of Zabol, 98615-538, Zabol, Iran. e_zakipour@yahoo.com.
authors.forename: Eshagh Zakipour
authors.initials: EZ
authors.lastname: Rahimabadi
authors.affiliation: Department of Fisheries, University of Zabol, 98615-538, Zabol, Iran.
authors.forename: Mahin
authors.initials: M
authors.lastname: Rigi
authors.affiliation: Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Zabol, 98615-538, Zabol, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Rahnama
authors.affiliation: Section of Food Microbiology, Caspian Sea Research Center of Sari, 14155-6116, Sari, Iran.
authors.forename: Reza
authors.initials: R
authors.lastname: Safari
authors.affiliation: Department of Fisheries, Faculty of Natural Resources, University of Zabol, 98615-538, Zabol, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Arshadi
authors.affiliation: Department of Fisheries, University of Zabol, 98615-538, Zabol, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Barani
keywords: Chemical attributes; Essential oil; Nisin; Rainbow trout; Shelf life extension