Use of nisin, as one of the most common natural antimicrobial compound, and modified atmosphere packaging (MAP) are two complementary approaches to extend the shelf-life of meat products and preserve the safety and organoleptic characteristics. In the present study, effect of nisin (30 ppm) on chemical, microbial and sensory properties of emulsion type sausage stored under two different atmospheres using the fallowing gas mixtures (%CO2/ %N2/ CO% /%O2): 39.5/60/ 0.5 and 39.5/20/0.5/40 were investigated. The samples stored for 42 days at 3±1 ºC. Microbial count, values of pH, CIE L*, a* and b* color parameter, lipid oxidation and sensory properties were assessed throughout the storage period. The data showed that nisin was able to reduce the growth of mesophilic, psychrotrophic and lactic acid bacteria. However,MAP did not show any significant effects on microbial growth. MAP could produce a stabilized red color and minimize the oxidative reactions in the samples. In general, packaging conditions had no significant effect on pH and sensory properties. Therefore, the use of MAP in combination with nisin can lead to better quality preservation of the emulsion type sausages and in extending their shelf life.
