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

authored by

Yesim Ozogul, Esmeray Kuley, Ali Rıza Kosker, Yılmaz Uçar, Hatice Yazgan, Mustafa Durmuş, Yetkin Sakarya, Fethiye Takadaş, Serya Tülin Özkütük, Ali Serhat Özkütük, Fausto Gardini, Guilla Tabanelli, Mustafa Tahsin Yılmaz, Tuba Esatbeyoglu, Fatih Ozogul

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.

Organisation(s)

Institute of Food Science and Human Nutrition

External Organisation(s)

Cukurova University
University of Bologna
King Abdulaziz University

Type

Article

Journal

LWT

Volume

209

ISSN

0023-6438

Publication date

01.10.2024

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1016/j.lwt.2024.116756 (Access: Open)