Anti-Oxidant and Anti-bacterial Effects of Encapsulated Nisin with Nanoliposome on the Fillets of Silver Carp (Hypophthalmichthys molitrix) During Storage at Refrigerated (4 ±1° C)

Because of the high perishability of fish, keeping the quality of fresh fish is one of the most important problems in the fish-processing. The aim of this study was to determine the antioxidant and antibacterial effects of encapsulated nisin on silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage. After being weighted, fish fillets were sprayed with encapsulated nisin with nanoliposome with two levels of its (700 IU and 1000 IU). Then the samples were packed and placed in refrigerated. Chemical (PV, TBARS, TVB-N) and microbial (TVC, PTC) parameters were measured during of storage at days (0, 3, 6, 9, 12 and 15). The result show that, all parameters on control samples, were higher than encapsulated nisin samples, the difference was statistically significant (p>0.05). Microbial parameters decreased significantly in the encapsulated nisin 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. So, using natural preservatives such as encapsulated nisin in fish fillets may increase shelf-life of fish fillets during refrigerated storage. Encapsulated nisin with level of (1000 IU) is the best effect on shelf- life of fillets