Effect of Phycoerythrin on Antimicrobial Activity and Shelf-life Extension of the Nile Tilapia (Oreochromis niloticus) at Refrigerator Temperature.

The present study was performed to evaluate the effect of phycoerythrin (PE) treatment extracted from Nostoc sp. on the shelf-life extension of the Nile Tilapia () fillet at 4°C and 8°C. After extraction and purification of pigment in BG-110 medium, the pigment PE was extracted and purified with 56% ammonium sulfate followed by dialysis. After that, the effect of pigment on and were investigated. The fillet samples were immersed in pigment solution, and their physicochemical, microbiological and sensory properties were examined. The results showed that the concentration and purity of the pigments increased after the dialysis. The results from performed chemical tests and total number of living mesophilic bacteria, psychrotrophic bacteria, coagulase positive, and coliform bacteria of the samples compared to the blank sample showed that sample treated with algae extracts were able to control the increase in these parameters. In these tests, the highest levels belonged to Nile Tilapia fillet sample Nile Tilapia fillet coated with PE solution at a temperature 8°C and the lowest amount was observed with fillet coated with PE solution at a temperature of 4˚C (P≤0.05). The results of sensory evaluation showed that the highest score of taste, texture, color, and total acceptance were observed for Nile Tilapia fillet coated with PE solution at temperature 8°C. In conclusion, the extract pigments from sp. has strong antimicrobial activity and can maintain the quality parameters for controlling of spoilage bacteria and extend the shelf-life of .