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

Coşansu, Serap

doi:10.1501/tarimbil_0000001156

Cited by 4 publications

References 34 publications

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FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Alakavuk¹,

Tosun²,

Tunçelli³

2021

Gıda

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The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

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FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Alakavuk¹,

Tosun²,

Tunçelli³

2021

Gıda

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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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Bacterial Diversity of Sun-Dried Spanish Mackerel in Dalian and Application of Lactobacillus plantarum X23 as a Biopreservative

Feng

Liu

et al. 2021

Journal of Food Protection

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Sun-dried spanish mackerel is a common food in Dalian and made by adding salt and sun drying, which has special physical, chemical and microbiological properties. In this study, the physicochemical properties and microbial composition of the commercial available sun-dried spanish mackerel in Dalian were assessed, and some Lactobacillus strains were screened as bio-preservative for sun-dried spanish mackerel preparation. The results showed that the TVBN content in the traditional sun-dried spanish mackerel samples from Dalian was within 30 mg/100g, the histamine content was 7-17 mg/kg, and the dominant bacteria at the genus level were Lactobacillus , Psychrobacter and Ralstonia . A strain with bio-preservative potential was isolated from sun-dried spanish mackerel sample, identified as L. plantarum species by 16S rDNA sequencing, and assigned as L. plantarum X23. Fresh spanish mackerel flesh was treated with 16% brine and L. plantarum X23 at a dose of 10 7 CFU/mL, and then sun-dried. The sun-dried spanish mackerel flesh treated with 16% brine and L. plantarum X23 showed the decreased histamine and acid value, the increased free amino acids contents, and a higher sensory score, compared with the sun-dried spanish mackerel without L. plantarum X23 treatment. In conclusion, the sun-dried spanish mackerel purchased from the supermarkets in Dalian were edible safe, and L. plantarum X23 can significantly reduce the content of histamine and putrescine in the self-made low-salt sun-dried spanish mackerel, and has the potential to be as bio-preservative for sun-dried spanish mackerel preparation.

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

Cited by 4 publications

References 34 publications

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

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

Bacterial Diversity of Sun-Dried Spanish Mackerel in Dalian and Application of Lactobacillus plantarum X23 as a Biopreservative

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