Caviar is one of the most luxury foods in the world. In addition to the traditional method (using salt and preservative with low temperature), there are various methods to extend the caviar shelf life. The main objective of this study was to evaluate the capabilities of Zataria multi?ora essential oil (0-0.06%(W/W)), nisin (0-18 mg/kg), potassium sorbate (0-1000 mg/kg) combinations and storage temperature (4 and 25°C) on the shelf life, as a new approach in caviar preservation. Microbial counts (total aerobic bacteria and molds and yeasts), peroxide index and color of samples were evaluated during storage. The quality charactristics and thermal processing of caviar samples were modelled. The best formulation of combined preservatives for obtaining longest caviar shelf life, was the formulation with 0.06% (W/W) Zataria multiflora essential oil plus other nisin and potassium sorbate concentrations. This is because of the high capability of Zataria multiflora essential oil for controlling total microbial, mold yeast count and oxidation ratio in caviar samples. Key Words Caviar; Hurdle technology; Nisin; Optimization; Potassium sorbate; Zataria multiflora Boiss.
