ABSTRACT
This study was conducted to investigate the combination of nisin Z and NaCl as a natural food preservative to improve the quality of fish products under refrigerated temperatures. Treatments against Listeria monocytogenes and Staphylococcus aureus included 1000 IU nisin Z (NZ) in 3% (NZ3), 5% (NZ5), or 7% NaCl solution (NZ7). Both NZ5 and NZ7 showed significantly higher antimicrobial activities, and minced Nile tilapia (Oreochromisniloticus) inoculated with L. monocytogenes or S. aureus showed a reduced microbial load compared to the positive control groups. Therefore, the combination of nisin Z and NaCl exhibited potent antibacterial activities, highlighting its usability as a natural alternative to synthetic preservatives.
Disclosure statement
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.