Table 1.

pH changes of the fish filets treated with bacteriocin preparations stored at 4 and 0°C for 28 days; the values are shown as show mean ± SD.

Treatments	4°C					0°C*
	0	7	14	21	28	0	7	14	21	28
Nisin B440	6.8 ± 0.01	6.84 ± 0.01	6.90 ± 0.00	6.99 ± 0.02	7.50 ± 0.01	6.82 ± 0.01	6.76 ± 0.01	6.75 ± 0.01	6.69 ± 0.01	6.62 ± 0.01
Bacteriocin GP1	6.8 ± 0.01	6.82 ± 0.01	6.85 ± 0.01	6.94 ± 0.01	7.43 ± 0.02	6.8 ± 0.01	6.75 ± 0.01	6.73 ± 0.00	6.67 ± 0.01	6.62 ± 0.02
Sodium benzoate	6.8 ± 0.01	6.84 ± 0.01	6.87 ± 0.01	6.98 ± 0.01	7.41 ± 0.01	6.81 ± 0.01	6.76 ± 0.01	6.72 ± 0.01	6.66 ± 0.01	6.60 ± 0.01
Control	6.8 ± 0.01	6.87 ± 0.02	7.01 ± 0.01	7.25 ± 0.01	7.91 ± 0.01	6.82 ± 0.01	6.79 ± 0.02	6.77 ± 0.01	6.70 ± 0.01	6.65 ± 0.01

^*Indicates a significant difference in pH between bacteriocin GP1 treated samples and control (P = 0.001) stored at 0°C.