Effect of nicin z on some of spoilage chemical and bacterial properties in surimi of kilka (Clupeonella cultriventris caspia) stored in 4° c

The effect of antibacterial and antioxidant of nicin z in two forms (free and encapsulated) was investigated on Total Viable Count (TVC), Psychrotrophic Counts (PTC), Peroxide Value (PV), Thiobarbituric acid (TBA) and Total volatile nitrogen (TVN) in zero, 3, 6, 9, 12, 15 days of storage.Two concentrations (700IU/gr, 1000IU/gr) of free and encapsulated nicin in liposome (by spray-dried method) were added as spray on surimi of kilka and one treatment was selected as a control. The results showed that change of chemical and bacterial parameters in treatment of encapsulated nicin was lower than free nicin and control treatments. Concentration of 1000IU/gr of nicin was better than results of other treatments. The shelf life of surimi of kilka in control, free and encapsulated nicin treatments for bacterial results were 9,12, 15 days, respectively, and for TBA, TVN and PV were 6, 15 and at least 15 days, respectively. The conclusion was that encapsulated nicin in liposome improved shelf life of surimi of kilka.