Influence of Nisin and Lysozyme on the Shelf Life of Hot-smoked Rainbow Trout Fillets (Oncorhynchus mykiss) during Storage at 4 °C

Hot-smoked rainbow trout (Oncorhynchus mykiss) fillets with vacuum packaging are an important export source and the manufacturers recommend a shelf life of 21 d at 4 °C. This time is very short in terms packaged foods. In this study, nisin lysozyme (0.5 1% w/v, respectively) were used order to prolong hot-smoked by adding them brine (8–10 ˚C, 10 h). Five treatment groups formed, including control group. Samples (105) 72 ˚C vacuum-packaged. The effect w/v) on chemical [(pH, total volatile basic nitrogen (TVB-N), peroxide, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFAs)], microbiological [total number aerobic mesophilic bacteria (TMAB), lactic (LAB), coliform (TCB), psychrophilic (TPB)], sensorial properties investigated during storage °C for 42 d. TVB-N, TBARS, FFA values evaluated. most favorable results among analysis observed treated (1 0.5%, followed lysozyme-treated respectively), Nisin showed microbiologically extended samples from 4-˚C storage. sensory analyses suggested that treatments did not have negative impact organoleptic samples. Natural antimicrobials (nisin lysozyme) reduced TMAB, TCB, TPB. As result, it was determined can be increase quality characteristics instead synthetic antioxidants additives.