Effects of Lactic Acid Bacteria and Citrus Essential Oil on the Quality of Vacuum-Packed Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

被引：20
|
作者：
Boulares, Mouna [1 ]
Ben Moussa, Olfa [1 ]
Mankai, Melika [1 ]
Sadok, Saloua [2 ]
Hassouna, Mnasser [2 ]
机构：
[1] Higher Inst Food Ind Tunisia ESIAT, Res Unit Biopreservat & Valorizat Agr Prod AGR UR, Tunis, Tunisia
[2] Natl Inst Marine Sci & Technol, Lab Blue Biotechnol & Aquat Bioprod, Tunis, Tunisia
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2018年 / 27卷 / 06期
关键词：
Sea bass; lactic acid bacteria; citrus essential oil; preservation; cold storage; BIOGENIC-AMINES; FISH; WILD; TRIMETHYLAMINE; CAPACITY; FOODS; WATER;
D O I：
10.1080/10498850.2018.1484544
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The preservative effect of refrigerated and vacuum-packed sea bass (Dicentrarchus labrax) fillets inoculated with four mixtures of lactic acid bacteria (LAB) (Lactococcus lactis, Lactobacillus plantarum, and Carnobacterium piscicola) and incorporated with citrus essential oil (CEO) was evaluated on the basis of microbiological and biochemical analysis.Initially, sea bass fillets showed high nutritional quality. During refrigerated storage, lipid contents did not show a significant decrease in any fish fillets; meanwhile, important proteolysis was observed in untreated control. In addition, results indicated that both CEO and LAB strains exhibited antimicrobial activity against spoilage, pathogenic, and fungi flora. Moreover, the total volatile bases (TVB-N) values were higher in control fillets, and the lowest TVB-N values were observed in Control CEO and C3 + CEO (30.470.00 and 32.29 +/- 1.12mg TVB-N/100g, respectively). Also, the levels of biogenic amines increased in all fillets without exceeding the upper limit of acceptability except for untreated control (sum of about 1396.63 ppm). Furthermore, this combined treatment ameliorated the muscle liquid-holding capacity, which improves technological properties.Overall, this treatment may open new promising opportunities for the biopreservation of fish products by enhancing the period of storage of refrigerated and vacuum-packed sea bass fillets.
引用
收藏
页码：698 / 711
页数：14
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