Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C)

Uçar, Yılmaz; Özoğul, Yeşim; Özoğul, Fatih; Durmuş, Mustafa; Köşker, Ali Rıza

doi:10.1007/s10499-020-00512-5

Cited by 25 publications

(5 citation statements)

References 43 publications

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“…Nisin, one of the emerging interesting bacteriocins, is a peptide with antimicrobial activity produced by Lactococcus lactis subsp. lactis, and generally considered safe and used to control pathogens in foods (Juneja et al, 2012;Meral et al, 2019;Ceylan et al, 2018;Ucar et al, 2020). Nisin is defined as an antimicrobial agent discovered before penicillin which showed an antimicrobial activity against a wide variety of gram-positive bacteria (vegetative cells and spores).…”

Section: Introductionmentioning

confidence: 99%

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Uçar

Özoğul

et al. 2021

grasasaceites

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Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

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Section: Introductionmentioning

confidence: 99%

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Uçar

Özoğul

et al. 2021

grasasaceites

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“…Ceylan (2019) also noted that 0.0432 g nisin and 0.72 × 10 −4 g curcumin in a nano‐system delayed (up to 38%) the rapid TPB count in fish flesh stored at cold (4°C). Also, the nisin application delayed the rapid TPB count of sea bass ( Dicentrarchus labrax L.) fillets stored at 4 ± 2° (Uçar, Özoğul, Özoğul, Durmuş, & Köşker, 2020). In the present study, the initial load of raw material was found to be 2.47 ± 0.07 log CFU/g.…”

Section: Resultsmentioning

confidence: 99%

Determination of textural deterioration in fish meat processed with electrospun nanofibers

Ceylan

Meral

Alav

et al. 2020

Journal of Texture Studies

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Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 ± 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as 24 and 15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r = −.026 and r = .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4 C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.

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“…This will keep the freshness to avoid the changes in sensory quality that may affect the sensory scores of Asian seabass fillets. A previous study on the shelf life of European seabass (Dicentrarchus labrax) fillets stored at a chilled temperature (4 ± 2°C) found that the sensory score of fillets significantly decreased with the storage period (Ucar et al, 2020).…”

Section: Organoleptic Analysismentioning

confidence: 93%

Comparisons on Growth Performance, Survivability, Organoleptic Qualities and Economic Feasibility of Asian Seabass (Lates calcarifer) Reared in Different Salinities

Yusof,

Mohd Faudzi,

Jasni

et al. 2024

MAB

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Asian seabass, Lates calcarifer is among the most cultured aquaculture species in the Southeast Asian region due to its remarkable tolerance for a diverse environmental fluctuation. In aquaculture, salinity has a direct influence on many biological, physiological and market value of any cultured fish. This study investigated the impacts of different salinities (0, 15, & 30 ppt) on Asian seabass growth, body indices, feeding performance, organoleptic qualities, and production cost for 85 days. Ninety fish were reared in 700-liter tanks equipped with recirculation system with 10 fish each tank. They were fed with commercial marine feed. The findings revealed Asian seabass in 15 ppt attained significantly higher (p>0.05) body weight (470.40 ± 41.16 g), total length (31.51 ± 0.81 cm), total feed intake (309.28 ± 35.66 g/fish) and daily feed intake (3.64 ± 0.42 g/fish/day) compared to 30 ppt but remained insignificant with 0 ppt. Meanwhile, there was no significant difference (p<0.05) in terms of body weight gain, specific growth rate, body indices, and feed conversion ratio of Asian seabass when reared in different salinities. The organoleptic qualities showed that rearing Asian seabass in different salinities has no significant effect (p<0.05) on odour, appearance, texture, and flavour score. However, the overall acceptance score of Asian seabass reared in 30 ppt (3.53 ± 0.22) was significantly higher (p>0.05) compared to 15 ppt but remained insignificant with 0 ppt. Economically, Asian seabass cultured in 15 ppt yielded the most optimal conditions for profitable production. The findings conclude 15 ppt can promotes enhanced growth performance and profitability, while 0 ppt and 30 ppt can promote consumer acceptance positively.

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Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C)

Cited by 25 publications

References 43 publications

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Determination of textural deterioration in fish meat processed with electrospun nanofibers

Comparisons on Growth Performance, Survivability, Organoleptic Qualities and Economic Feasibility of Asian Seabass (Lates calcarifer) Reared in Different Salinities

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