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Effect of Using Nisin and Rosemary Essential Oil on Total Number of Mesophilic Bacteria and Staphylococcus Bacteria in Farmed Common Carp Fillets Stored at 4°C

The high corruptibility of fishes has caused the maintenance of the quality of fresh fish becomes one of the major issues of concern in the fish industry and consumers. In this paper, the effect of nisin (2.5%) and Rosemary (1.5%) on conventional breeding carp was examined at 4°C. Investigated parameters during maintenance time included of microbial factors (psychotropic and Staphylococcus bacteria), studied at 0, 3, 6, 9 times. Results indicated that TVC and Staphylococcus aureus content of the control sample exited the standard range after 9 days and in the case of the sample containing preservatives, it remained in the standard range up to 9 days (P<0.05%). The results of microbiological analysis showed that the use of rosemary extract oil increase the shelf life of a common shelf life of framed carp at 4°C temperature up to 9 days.


Andisheh Rezaei, Mahshid Shamloofar

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