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.
Keywords: Chemical attributes; Essential oil; Nisin; Rainbow trout; Shelf life extension.