Effect of Nisin, Sodium Lactate and MAP packaging on the shelf life of Silver Carp (Hypophthalmichthys molitrix) Burger

The aims of this study were to investigate the effects of Nisin and Sodium lactate on the microbial and chemical properties of Silver Carp (Hypophthalmichthys molitrix) burger in modified atmosphere packaging and consisted of four treatments conventional packaging (Treatment 1), CO2 50% O2 5% N2 45% (treatment 2), CO2 55% N2 45 % (Treatment 3) and CO2 55% N2 45% (Treatment 4). Samples were assayed on the 0, 3, 6, 9, 12 and 15 days with three replications during the refrigerator storage at 4°C. The parameters were microbial load (TVC, pH, TVB-N, TVBA, PV, FFA), and the results showed that with increasing levels of Carbon dioxide and Nitrogen and decreasing Oxygen levels, the amount of biochemical indices (TVB-N, TBA, PV, FFA) increased. The TVB-N, PV and FFA in CO2 45% N2 55% (Treatment 3) and CO2 55% N2 45% (Treatment 4) did not show significant difference (p>0.05). Also, the microbial load in all treatments except treatment CO2 55% N2 45% passed through the limit, 107 Log CFU/g on day 15. Microbial results showed that the treatment 4 was the best and the shelf life of this treatment was 6 days more than treatment 1.