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 forTBA , 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.