Study of the effect of Satureja khuzestanica essential oil on the growth of Lactococcus garvieae in rainbow trout fillet at the refrigerator temperature

This research was done with the aim of study of the antimicrobial effects of Satureja khuzestanica on Lactococcus garvieae and on some spoilage characteristics of rainbow trout fillet in 4°C during 18 days of storage. To do so، 0. 06، 0. 12، 0. 25 and 0. 5 µg g-1concentration of the essential oil were added to the fillets. According to the results، the highest microbial load was observed in the control group and the lowest was observed in the fillets contained 0. 5 µg g-1 of the essential oil (P≤0. 05). The results also showed an increase in spoilage characteristics of the fillets at the end of the experiment showing a statistical difference for protein content (P≤0. 05). The results of this study revealed that S. khuzestanica results in the reduction of L. garvieaein fish fillets as the concentration of 0. 5 µg g-1 was the most effective.