Details
| Original language | English |
|---|---|
| Article number | 116756 |
| Journal | LWT |
| Volume | 209 |
| Early online date | 11 Sept 2024 |
| Publication status | Published - 1 Oct 2024 |
Abstract
The objective of the current study was to determine impacts of Latilactobacillus sakei cell-free supernatants in conjunction with plant extracts on the chemical (total volatile basic nitrogen-TVB-N, peroxide value, thiobarbituric acid reactive compounds, free fatty acids, and pH) and microbiological parameters (total mesophilic viable count, total psychrophilic viable count, total coliform count, and total lacttic acid bacteria), and organoleptic characteristics (general acceptability, odor, taste, and texture) of modified atmosphere packed (40%N2 and 60%CO2) sea bass. The results showed that fillets treated with combination of Lat. sakei and plant-based extracts, especially Lat. sakei + blackberry leaf (7 days) and Lat. sakei + macroalgal extracts (7 days), and Lat. sakei + juniper (3 days), prolonged the shelf life of fish. Biochemical analyses revealed lower values for Lat. sakei + blackberry leaf and Lat. sakei + macroalgal extracts. The highest number of TVC was observed in the control (9.46 log cfu/g) and Lat. sakei (9.04 log cfu/g) groups at the end of storage. Thus, the usage of blackberry leaf and macroalgal extracts can have promising strategies to be employed as antimicrobial and antioxidant agents in seafood industry, especially in combination with cell free extracts of bioprotective lactic acid bacteria strains.
Keywords
- Antimicrobial agents, Antioxidants, Fish quality, LAB supernatans, Plant extracts
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: LWT, Vol. 209, 116756, 01.10.2024.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - The impacts of biopreservation with Latilactobacillus sakei cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (Dicentrarchus labrax) fillets
AU - Ozogul, Yesim
AU - Kuley, Esmeray
AU - Kosker, Ali Rıza
AU - Uçar, Yılmaz
AU - Yazgan, Hatice
AU - Durmuş, Mustafa
AU - Sakarya, Yetkin
AU - Takadaş, Fethiye
AU - Özkütük, Serya Tülin
AU - Özkütük, Ali Serhat
AU - Gardini, Fausto
AU - Tabanelli, Guilla
AU - Yılmaz, Mustafa Tahsin
AU - Esatbeyoglu, Tuba
AU - Ozogul, Fatih
N1 - Publisher Copyright: © 2024
PY - 2024/10/1
Y1 - 2024/10/1
N2 - The objective of the current study was to determine impacts of Latilactobacillus sakei cell-free supernatants in conjunction with plant extracts on the chemical (total volatile basic nitrogen-TVB-N, peroxide value, thiobarbituric acid reactive compounds, free fatty acids, and pH) and microbiological parameters (total mesophilic viable count, total psychrophilic viable count, total coliform count, and total lacttic acid bacteria), and organoleptic characteristics (general acceptability, odor, taste, and texture) of modified atmosphere packed (40%N2 and 60%CO2) sea bass. The results showed that fillets treated with combination of Lat. sakei and plant-based extracts, especially Lat. sakei + blackberry leaf (7 days) and Lat. sakei + macroalgal extracts (7 days), and Lat. sakei + juniper (3 days), prolonged the shelf life of fish. Biochemical analyses revealed lower values for Lat. sakei + blackberry leaf and Lat. sakei + macroalgal extracts. The highest number of TVC was observed in the control (9.46 log cfu/g) and Lat. sakei (9.04 log cfu/g) groups at the end of storage. Thus, the usage of blackberry leaf and macroalgal extracts can have promising strategies to be employed as antimicrobial and antioxidant agents in seafood industry, especially in combination with cell free extracts of bioprotective lactic acid bacteria strains.
AB - The objective of the current study was to determine impacts of Latilactobacillus sakei cell-free supernatants in conjunction with plant extracts on the chemical (total volatile basic nitrogen-TVB-N, peroxide value, thiobarbituric acid reactive compounds, free fatty acids, and pH) and microbiological parameters (total mesophilic viable count, total psychrophilic viable count, total coliform count, and total lacttic acid bacteria), and organoleptic characteristics (general acceptability, odor, taste, and texture) of modified atmosphere packed (40%N2 and 60%CO2) sea bass. The results showed that fillets treated with combination of Lat. sakei and plant-based extracts, especially Lat. sakei + blackberry leaf (7 days) and Lat. sakei + macroalgal extracts (7 days), and Lat. sakei + juniper (3 days), prolonged the shelf life of fish. Biochemical analyses revealed lower values for Lat. sakei + blackberry leaf and Lat. sakei + macroalgal extracts. The highest number of TVC was observed in the control (9.46 log cfu/g) and Lat. sakei (9.04 log cfu/g) groups at the end of storage. Thus, the usage of blackberry leaf and macroalgal extracts can have promising strategies to be employed as antimicrobial and antioxidant agents in seafood industry, especially in combination with cell free extracts of bioprotective lactic acid bacteria strains.
KW - Antimicrobial agents
KW - Antioxidants
KW - Fish quality
KW - LAB supernatans
KW - Plant extracts
UR - http://www.scopus.com/inward/record.url?scp=85203791314&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2024.116756
DO - 10.1016/j.lwt.2024.116756
M3 - Article
AN - SCOPUS:85203791314
VL - 209
JO - LWT
JF - LWT
SN - 0023-6438
M1 - 116756
ER -