SCSIO OpenIR  > 热带海洋环境国家重点实验室(LTO)
Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi
Cao Rong; Liu Qi; Chen Shengjun; Yang Xianqing; Li Laihao; laihaoli@163.com
2015
Source PublicationJOURNAL OF OCEAN UNIVERSITY OF CHINA
Volume14Issue:4Pages:675-680
Subtype1672-5182
AbstractAquatic 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.
Department[Cao Rong; Chen Shengjun; Yang Xianqing; Li Laihao] Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China; [Cao Rong; Liu Qi] Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China ; LTO
KeywordLactic Acid Bacteria Tilapia Fillets Sashimi Freshness Microbial Flora
Subject AreaOceanography
Indexed BySCI
Document Type期刊论文
Identifierhttp://ir.scsio.ac.cn/handle/344004/15065
Collection热带海洋环境国家重点实验室(LTO)
Corresponding Authorlaihaoli@163.com
Recommended Citation
GB/T 7714
Cao Rong,Liu Qi,Chen Shengjun,et al. Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi[J]. JOURNAL OF OCEAN UNIVERSITY OF CHINA,2015,14(4):675-680.
APA Cao Rong,Liu Qi,Chen Shengjun,Yang Xianqing,Li Laihao,&laihaoli@163.com.(2015).Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi.JOURNAL OF OCEAN UNIVERSITY OF CHINA,14(4),675-680.
MLA Cao Rong,et al."Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi".JOURNAL OF OCEAN UNIVERSITY OF CHINA 14.4(2015):675-680.
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