Effect of inoculation with lactic acid bacteria on extending the shelf‐life of vacuum‐packed cold smoked salmon

Abstract

Extending the shelf-life of vacuum-packed cold smoked salmon was tested with lactic acid bacteria. Carnobacterium spp. (10 and 39) isolated from seafood, one type strain C. piscicola NCDO 2762 and a Lactobacillus plantarum strain commonly used in meat industry, were sprayed on both sides of commercial smoked salmon slices (10 8 CFU g Ϫ1 ) which were vacuum packaged and stored at 4ЊC for up to 28 days. A control sprayed with sterile physiological saline was used. In one trial, after storage with strains 10 and 39, the smell of inoculated slices became significantly less acid, sour, amine and rancid, and more specifically salmon than the control, with maximum effect after 3 weeks. These differences were not so pronounced in laboratory-processed slices for these two strains nor for C. piscicola and L. plantarum, probably because the initial counts were much lower. The effect on H 2 S-producing bacteria was variable. The yeast and mould count was always reduced on the inoculated samples. Odour differences did not correlate with chemical data, as similar concentrations of metabolites were observed in both standard and assay tests.Eighteen flasks containing 200 mL of NB and 2 mL of a glucose solution (1000 g L Ϫ1 ) were inoc-Lactic acid starters and cold smoked salmon F. Leroi et al.

Effects of Pediococcus spp. on the quality of vacuum-packed horse mackerel during cold storage

“…However, treatment with lactic acid bacteria tended to be higher in sensory scores at the later stages of cold storage. Similarly, Leroi et al (1996) found no important sensory improvement for smoked salmon inoculated with lactic acid bacteria, while the sensory properties of inoculated slices became significantly better than the control, during the storage period. In another study, shelf life of lactic acid-added chub mackerels has been reported as 12 days, while not-treated control samples spoiled at the 9 th day (Metin et al 2001).…”

“…Likewise, TMA-N values were above 10 mg 100 g -1 after the 2 nd day of storage in our study (Table 2), and there were no significant differences (P= 0.734) between TMA-N values of the groups. Similarly, Leroi et al (1996) reported TMA-N as a poor spoilage indicator since there was no difference between control and LAB-inoculated samples, even sensory scores were different.…”

“…It was also reported that, psychrophilic aerobic bacteria are generally responsible for the spoilage of cold-stored foods (Mol et al 2007). Leroi et al (1996) inoculated vacuum-packed cold smoked salmon with lactic acid bacteria and reported no great difference between controls and treated samples for microbiological parameters. Similar to this finding, there were not significant differences between the control and treated groups for total mesophilic (P= 0.876) and psychrophilic (P=0.975) aerobic bacteria counts in presented study.…”

“…During the storage, TVB-N values increased rapidly in all groups, not correlated to sensory results, thus did not indicate the spoilage. Similarly, Leroi et al (1996) studied the effect of lactic acid bacteria on the shelf life of smoked salmon. They reported no difference between TVB-N values of control and treated samples (P=0.881), while the sensory scores of treated samples were better.…”

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“…However, many studies have focused on use of LAB for fish products in recent years. Studies have been carried out to determine their performance as protective cultures (Jeppesen and Huss, 1993;Kim and Hearnsberger, 1994;Kim et al, 1995a-b;Leroi et al, 1996;Kışla and Ünlütürk, 2004) or as starter cultures for processing fermented fish products (Hwang et al, 1989, Aryanta et al, 1991Morzel et al, 1997a-b;Gelman et al, 2001;Yin and Jiang, 2001;Asiedu and Sanni, 2002;Yin et al, 2005). In this study, it was aimed to evaluate the effect of a Pediococcus strain on the sensory properties and ripening of anchovy marinade at 4°C and 16°C.…”