Using Hurdle Technology: Nisin in Combination with Vacuum or Modified Atmosphere Packaging Increases the Surimi Shelf Life

Aquatic animals and their products are products, whose perishability rate is higher than other meats. Use of hurdle technology at a low level causes significant decreases in microbial and chemical spoilages while preserving quality of the aquatic animals, compared to traditional preservation methods. The aim of this investigation was to investigate effects of nisin and vacuum and modified atmosphere packaging on the shelf life of silver-carp surimi.

Three nisin concentrations of 0, 500 and 1500 IU/g in combination with vacuum and modified atmosphere packaging of 50% carbon dioxide, 45% nitrogen and 5% oxygen were used to increase the shelf life of surimi, assessing its chemical, microbial, texture, color and gel characteristics.

Compared to the control group, use of nisin concentrations, especially the highest concentration in combination with modified atmosphere packaging, included significant effects on increasing chemical, microbial, color and texture characteristics of the surimi (p<0.05). This study showed that nisin included inhibitory effects on the quantity of total aerobic bacteria; thus, the highest concentration of nisin could decrease the number of bacteria by 3 logs, compared to the control treatment. Numbers of peroxide, thiobarbituric acid, volatile fatty acids and volatile nitrogenous bases in samples treated with 1500 IU/g nisin packed in a modified atmosphere were lower than those in the control treatment (p < 0.05). Characteristics of texture, color and gel of the surimi samples depended on the dose of nisin. Statistical results showed that with increases in storage time, quantity of the microbial and chemical factors of surimi increased (p < 0.05). Moreover,  treatments containing nisin at the two concentrations were able to increase the shelf life of surimi for 5 d, compared to the control treatment.

The best shelf life within 15 d of storage in the refrigerator belonged to surimi samples with the modified atmosphere packaging method containing 1500 IU/g of nisin. This study suggests a novel solution for the preservation of fisheries products by incorporating antimicrobial material into packaging. This approach can expand use of nisin in food packaging.