Antibacterial potential of rosemary (Rosmarinus officinalis) essence and nisin on silver carps (Hypophthalmichthys molitrix) fillet at temperature of 4oC

Enhancing the survival of the aquatic products is one of the most important concerns during processing industry. So the aim of present study was evaluating the antibacterial effects of rosemary essence and nisin on silver carp’s fillet. The treatments had composed of rosemary (1.5%), nisin (0.5g/Kg), both nisin and rosemary and control group without any additive. In order to evaluate the antibacterial efficiency of rosemary and nisin, the Salmonella typhimurium (as an index pathogenic bacteria, 5 log CFU/g) was inoculated on silver carp’s fillet and the growth of the bacteria was measured every three days (0, 3, 6, 9). The results revealed that the significant positive effect has been observed in all treatments in comparison with the control group (P