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Published January 1, 2024 | Version v1
Journal article Open

The impacts of biopreservation with<i> Latilactobacillus</i><i> sakei</i> cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (<i> Dicentrarchus</i><i> labrax)</i> fillets

Creators

  • 1. Univ Cukurova, Fac Fisheries, Dept Seafood Proc Technol, TR-011330 Balcali, Adana, Turkiye
  • 2. Univ Cukurova, Aladag Vocat Sch, Dept Forestry, Aladag, Adana, Turkiye
  • 3. Univ Cukurova, Fac Vet Med, Dept Food Hyg & Technol, Adana, Turkiye
  • 4. Univ Cukurova, Yumurtalik Vocat Sch, Dept Fisheries, Yumurtalik, Adana, Turkiye
  • 5. King Abdulaziz Univ, Fac Engn, Dept Ind Engn, Jeddah 21589, Saudi Arabia
  • 6. Leibniz Univ Hannover, Inst Food & One Hlth, Dept Mol Food Chem & Food Dev, Kleinen Felde 30, D-30167 Hannover, Germany

Description

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.

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