The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of storage at 4 ± 1 °C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the storage quality and extending shelf life of pompano fillet during chilled storage.