M. Yadolahi - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
H. Ahari - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
A.A. Anvar - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

In the present study, ۷% silver-low-density thin polyethylene films were successfully prepared through the melt mixing method. These films were applied to reduce the harmful antibacterial properties of Huso huso fillets at refrigeration temperatures, thus extending their shelf life. The total viable bacteria count for H. huso fillets wrapped in a ۷% Ag/LDPE nanocomposite was ۳.۰۴±۲.۴۳ (log CFU/g) in ۱۰-۲-diluted fish samples, which is significantly lower than those of the control and the LDPE group after two days of cold storage. The lowest psychrophilic bacteria count (log CFU/g) was recorded for the ۱۰-۲-diluted fish samples encased in Ag/LDPE-NC in which Staphylococcus aureus count (SAC) reached ۱.۳±۱.۴۰ log CFU/g on days ۲ and ۴ at ۱۰-۲ dilution, respectively. It was extraordinarily going up and reached ۶.۹۷±۳.۹۱ log CFU/g for group Ag/LDPE showing high effectiveness of Ag/LDPE on retarding the SAC sampled from the caviar fish fillets up to the fourth day. It is concluded that application of ۷% Ag/LDPE film produced by the melt mixing method can remarkably retard growth of bacteria on fresh H. huso fillets. Thereupon, the total viable bacterial count and psychrophilic bacteria growth and S. aureus activity were significantly mitigated up to four days of preservation at the refrigerator at which the values were below acceptable limits for fresh fish.

Nanocomposite, Ag/LDPE, Huso huso, Fillet, Storage