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Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

文献类型： 外文期刊

作者： Cao Rong 1 ; Liu Qi 2 ; Chen Shengjun 1 ; Yang Xianqing 1 ; Li Laihao 1 ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China

2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China

关键词： lactic acid bacteria;tilapia fillets;sashimi;freshness;microbial flora

期刊名称：JOURNAL OF OCEAN UNIVERSITY OF CHINA （ 影响因子：0.913； 五年影响因子：1.012 ）

ISSN： 1672-5182

年卷期： 2015 年 14 卷 4 期

页码：

收录情况： SCI

摘要： Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria (LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 (obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

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[1]Microbiological, Chemical, and Sensory Assessment of Pacific Oysters (Crassostrea gigas) Stored at Different Temperatures. Cao, Rong,Liu, Qi.

[2]Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas). Rong, Cao,Qi, Liu,Yin Bang-zhong,Zhu Lan-lan. 2010

[3]Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. Xue, Chang-hu,Liu, Qi. 2009

[4]Isolation and Identification of Nitrite-degrading Lactic Acid Bacteria from Salted Fish. Wu, Yanyan,Liu, Fajia,Li, Laihao,Yang, Xianqing,Deng, Jianchao,Chen, Sheng-jun. 2012

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