en Fish processing Fish processing پژوهشي Orginal research papers The effects of Z. multiflora essential oil (EO) and nisin (N) on fresh rainbow trout (Onchorynchus mykiss) fillets were studied during 18 days storage at 4 ºC. Bacteriological and organoleptical evaluation were performed on fresh rainbow trout as the functions of treatment and storage time. Treatments included the following: A (control), E1 (treated samples with 0.2 % EO), E2 (treated samples with 0.4 % EO), N (treated samples with 150000 IU nisin/ kg), E1N (treated samples with Nisin and 0.2 % EO) and E2N (treated samples with nisin and 0.4 % EO). Total viable count (TVC) reached the value of 7 log cfu/g on days 9-12 for control sample and on days 15-18 for E1N and E2N samples. Meanwhile, in the sensory evaluation test, shelf life of rainbow trout fillets was 9 days for control samples and 12 days for other treated samples. 115 126 http://jifro.ir/browse.php?a_code=A-10-85-2&slc_lang=en&sid=1 E. Zakipour Rahimabadi e_zakipour@yahoo.com 10031947532846005782 10031947532846005782 Yes M. Rigi 10031947532846005783 10031947532846005783 No M. Rahnama 10031947532846005784 10031947532846005784 No