COMPARATIVE EFFECTS OF LACTIC ACID, NISIN, COATING COMBINED AND ALONE APPLICATIONS ON SOME POSTMORTEM QUALITY CRITERIA OF REFRIGERATED <i>SARDINA PILCHARDUS</i>

Göğüş, Uğur; Bozoğlu, Faruk; Yurdugül, Seyhun

doi:10.1111/j.1745-4557.2006.00097.x

Cited by 18 publications

(15 citation statements)

References 22 publications

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“…However, this effect has been reported to be specially important in the case of LA, as being recognised as effective in suppressing Gram-negative bacteria activity, which are known to be the most important fish spoiler group. Thus, previous research reports on an extension of shelf life in fish fillets [14,15] and coated fish [16] by employing LA as a previous treatment.…”

Section: Lipid Hydrolysis Developmentmentioning

confidence: 96%

“…Thus, ascorbic and citric acids (AA and CA, respectively) and their salts are widely known for their role as chelators, acidulants in biological systems and synergists of primary antioxidants, so that a profitable effect on fish oil and emulsions [7,8], minced fish [9,10], fish fillets [11,12] and whole fish [13] have been observed. Further, lactic acid (LA) has been reported to be effective in suppressing Gram-negative bacteria, which are known to be the most important fish spoiler group; thus, LA pre-treatment has shown to be effective in preserving and extending shelf-life in fish fillets [14,15] and coated fish [16].…”

Section: Introductionmentioning

confidence: 99%

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Preservative effect of an organic acid‐icing system on chilled fish lipids

García-Soto¹,

Sanjuás

Barros‐Velázquez

et al. 2010

Euro J Lipid Sci & Tech

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This study provides a first approach concerning a novel chilling strategy, which employs a mixture of different preservative organic acids (ascorbic, citric and lactic) in the icing medium. Thus, ice prepared from water including two different concentrations of a commercial acid mixture-formula (800 and 400 ppm; C-800 and C-400 conditions, respectively) were applied as icing system to three important commercial fish lean species (hake, Merluccius merluccius; megrim, Lepidorhombus whiffiagonis; angler, Lophius piscatorius). Lipid oxidation (peroxide value; thiobarbituric acid index; fluorescent compound formation) and hydrolysis (free fatty acid formation) were evaluated throughout the chilling time (up to 12-15 days) and compared to results obtained in fish kept under traditional ice prepared only from water (C-0 condition); a complementary sensory evaluation was carried out. As a result of employing the C-800 icing condition, a partial inhibition of lipid oxidation and hydrolysis development was obtained that was accompanied by a shelf life enhancement in all cases. Further research taking into account the complementary action of the present organic acids is envisaged. According to the lipid damage analysis, lipid hydrolysis was a more relevant event than lipid oxidation in all fish species tested.

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Section: Lipid Hydrolysis Developmentmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Preservative effect of an organic acid‐icing system on chilled fish lipids

García-Soto¹,

Sanjuás

Barros‐Velázquez

et al. 2010

Euro J Lipid Sci & Tech

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show abstract

“…In samples with 4% supernatant and live cells with concentration of 6log CFUg -1 , the number of psychrophilic bacteria on 15th day were 5.36±0.09, 4.25±0.06 logCFUg -1 , respectively ( Figure 1) that were less than human consumption limit. [21][22][23] Although, adding 2% supernatant to rainbow trout fillet was effective to reduce psychrophilic bacteria, but adding 4% supernatant had better results that showed the advantage of adding 4% supernatant in immersion method Also, the results showed that using live bacteria and 4% supernatant induced significant difference (p<0.05). However, the use of supernatant had a relative advantage due to lower psychrophilic bacteria density during rainbow trout fillet storage compared to live cells (Figures 1 and 2) (p<0.05).…”

Section: Discussionmentioning

confidence: 73%

The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

Anbi

Razavilar

Naghadehi

et al. 2018

Microbiol Res (Pavia)

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Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum-packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 10 6 CFUml -1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg -1 ), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).

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“…Treatment with lactic acid has also been reported to be effective for extending the shelf lives of fish fillets (Kim, Hearnsberger, & Eun, 1995;Metin, Erkan, Varlik, & Aran, 2001) and coated fish (Gogus, Bozoglu, & Yurdugul, 2006). Interestingly, the effectiveness of inhibiting the growth of Gram-negative bacteria, which are responsible of fish spoilage, has also been reported (Alakomi et al, 2000).…”

Section: Introductionmentioning

confidence: 96%

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

Rey

García-Soto

Fuertes-Gamundi

et al. 2012

LWT - Food Science and Technology

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a b s t r a c tNatural preservative organic acids (ascorbic, citric and lactic acids) were used to prepare a novel organic acid-flake icing system for the chilled preservation of hake (Merluccius merluccius), megrim (Lepidorhombus whiffiagonis) and angler (Lophius piscatorius). The icing system was prepared with two different concentrations of a commercial acid mixture-formula containing the three organic acids at 800 mg/kg and 400 mg/kg (C-800 and C-400 batches, respectively). Aerobic mesophiles, psychrotrophs, proteolytic bacteria, trimethylamine and pH were evaluated and the results compared with sensory analyses. Significantly (P < 0.05) lower counts of mesophiles were found for hake and megrim in the C-800 and C-400 batches compared with the control batch. In the case of angler, significantly (P < 0.05) lower counts of mesophiles, psychrotrophs and proteolytic microorganisms (P < 0.05) were found for fish stored in the C-800 icing conditions. Both C-400 and C-800 megrim batches exhibited significantly (P < 0.05) lower pH values than the control batch, and this result was also observed in the C-800 angler batch. Sensory analysis confirmed that the shelf lives of the three fish species in the C-800 batch were extended. According to the parameters assessed, storage of hake, megrim and angler in the proposed ice system better protects their microbial and sensory qualities.

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COMPARATIVE EFFECTS OF LACTIC ACID, NISIN, COATING COMBINED AND ALONE APPLICATIONS ON SOME POSTMORTEM QUALITY CRITERIA OF REFRIGERATED SARDINA PILCHARDUS

Cited by 18 publications

References 22 publications

Preservative effect of an organic acid‐icing system on chilled fish lipids

Preservative effect of an organic acid‐icing system on chilled fish lipids

The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in Rainbow trout (Onchorhynchus mykiss) fillets

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

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