Nisin, used as a biological preservative agent, has emerged as a promising technique in recent years. Thus, this study was conducted to assess the effects of nisin treatment at different levels on the organoleptic, physico-chemical and microbiological properties of a burger sample at 4°C in the refrigerator. The physicochemical findings of the nisin-treated burger were significantly reduced compared to those of the untreated- nisin samples at different stages during refrigeration. Increasing the nisin medium causes a significant delay in microbiological results. According to the organoleptic attributes, the nisin-treated burger will remain fresh (12 days) in the refrigerator at 4°C without losing its acceptability for consumers, although the untreated-nisin shelf-life samples were only prolonged to 9 days. In addition, the corresponding microbiological properties confirm the sensory result of the increase in shelf life. The outcomes showed that nisin is a biological preservative that enhances the quality of catfish burgers and improves the shelf-life during refrigeration, and the best treatment was 0.8% of samples tread with nisin. Based on the outcomes, compared to the control samples, nisin was more successful in enhancing the physico-chemical, microbiological, and organoleptic qualities of burger samples during refrigeration.