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

Abstract

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.

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

“…However, the TBARS index value was 0.11 mg MDA/kg in fresh by-product, demonstrating the absence of lipid oxidation, which was very similar to the value published in other studies with fresh sea bass fillets [ 51 , 52 ]. This, together with the TVB-N value, indicates proper preservation and handling, which translates into optimal by-product quality.…”

Enhancing Ras Cheese Safety: Antifungal Effects of Nisin and its Nanoparticles Against Aspergillus flavus

“…The effect of adding nisin and nisin NPs on OAA scores of Ras cheese was recorded and it had acceptable sensory scores as they are odorless and tasteless [6,7]. By taking advantage of the antimicrobial effect of nisin NPs against various spoilage and pathogenic microorganisms, this innovative non-thermal food preservative provides inactivation of microorganisms with minimal impact on the safety, quality, nutritional values and acceptability of dairy products.…”

“…Thanks to its high level of activity against gram-positive bacteria, fungi, protozoa, and tumor cells, nisin also considered as natural antioxidant agent, nontoxic, avorless, heat stable, and tolerant of low pH, [6,7]. Moreover, Nisin is enzymatically digested by human proteases; hence, it is non-toxic to the human body and leaves behind no residue [8].…”