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This study evaluated the effects of  Mentha pulegium L . aqueous extract (AE) and nisin (free and nonoliposomes (N) forms) on chemical, biological, and sensory properties of minced silver carp fish during 12 days at 4°C. The treatments included the following: control: without AE and nisin, treated samples with AE 1% and AE 2%, treated samples with  N -AE 1% and  N -AE 2%, and treated samples with nisin 1000 IU/g and  N -nisin 1000 IU/g. The nanoliposomes were prepared with the mean sizes of 141–165 nm. Encapsulation efficiency (EE) was measured at 46.23–75.14%. The results showed that the nano aqueous extract (N-AE) group had the best effect on the microbial, chemical, and sensory properties in minced fish during storage. Also, AE was more effective on gram-negative bacteria ( Escherichia coli ). The values of minimum bactericidal concentration and minimum inhibitory concentration of gram-negative bacteria were higher than gram-positive bacteria.

journal of aquatic food product technology

The Effects of  Mentha pulegium L . Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish ( Hypophthalmichthys molitrix )