مجله پژوهشهای علوم و صنایع غذایی ایران
با همکاری انجمن علوم و صنایع غذایی ایران

اثرات سوپرناتانت باکتری Lactococcus lactis (L. lactis) subsp. lactis بر ماندگاری فیله قزل‌آلای رنگین‌کمان (Oncorhynchus mykiss) بسته‌بندی شده در خلاء

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

اسد عباس پور انبی 1
مسعود صیدگر 1
مسلم نیریز نقدهی 2

1 مرکز تحقیقات آرتمیای کشور، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران

2 گروه بهداشت و کنترل کیفیت مواد غذایی، دانشگاه آزاد اسلامی واحد ارومیه، ارومیه، ایران

https://doi.org/10.22067/ifstrj.2023.83834.1274
چکیده
تحقیق حاضر جهت بررسی اثرات لاکتوباسیلوس لاکتیس زیرگونه لاکتیس بر ماندگاری فیله قزل‌آلای رنگین‌کمان بسته‌بندی شده در خلاء انجام شد. فیله‌های ماهی تهیه و به 5 گروه تیمار مختلف شامل کنترل (آب مقطر)، باکتری خالص و 2 تیمار غوطه‌ورشده در مایع رویی 2% و 4% و 106 CFU/g  L. lactis زیرگونه لاکتیس طبقه‌بندی شدند. مقادیر pH، تیوباربیتوریک اسید (TBARS)، نیتروژن فرار کل(TVN)  و مقدار پراکسید(PV)  فیله‌ها در روزهای 0، 5، 10 و 15 دوره نگهداری در دمای 4 درجه سانتی‌گراد بررسی شد. بیان و تخریب پروتئین با استفاده از الکتروفورز ژل سدیم دودسیل سولفات-پلی آکریل آمید (SDS-PAGE) آنالیز شد. ارزیابی ارگانولپتیک بااستفاده از پنج ارزیاب حسی خبره انجام شد. مقادیر TBARS، TVN، pH و PV در طول دوره نگهداری افزایش یافته است (P <0.05). افزایش غلظت مایع رویی باعث کاهش معنی‌داری در مقادیر TBARS، TVN، pH و PV شد (P <0.05). بیشترین و کمترین مقادیر TBARS، TVN، pH و PV در روز 15 به‌ترتیب مربوط به گروه‌های شاهد (04/0±367/3 میلی‌گرم بر کیلوگرم) و باکتری خالص (02/0±70/0 میلی‌گرم بر کیلوگرم)، کنترل (40/6±20/87 میلی‌گرم بر کیلوگرم) وزن بدن) بود. و 4% مایع رویی (61/79±0/40 mgN/100g)، باکتری خالص (04/0±23/6) و 4%  مایع رویی (07/0±44/5) و شاهد (01/22±0/12) meq/kg و 4% مایع رویی (06/0±08/3)  meq/kgبود. تخریب پروتئین در نمونه‌های فیله تیمار شده با باکتری خالص و 4 درصد مایع رویی کمتر بود. بالاترین امتیاز بو، طعم، بافت و رنگ به فیله‌های تیمار شده با 4 درصد مایع رویی (00/0±00/8)، باکتری خالص (40/0±00/7)، باکتری خالص و 4 درصد مایع رویی (28/0±75/7 و 28/0±75/7) و باکتری خالص (28/0±50/8) به‌دست آمد. خیساندن فیله‌های O. mykiss روی 4% مایع رویی و 106 CFU/g ازL. lactis  Subsp. لاکتیس می‌تواند عمر مفید فیله‌های قزل‌آلای رنگین‌کمان را افزایش دهد.

کلیدواژه‌ها

باکتری اسید لاکتیک
بسته‌بندی در خلاء
فیله ماهی
ماندگاری
Oncorhynchus mykiss
موضوعات

عنوان مقاله English

Effects of Lactococcus lactis (L. lactis) subsp. lactis Supernatant on the Shelf Life of Vacuum-packaged Oncorhynchus mykiss Fillets

نویسندگان English

Asad Abbaspour Anbi 1
Masoud Seidgar 1
Masoud Neyriz Nagadehi 2
1 National Artemia Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran
2 Department of Food Hygiene and Quality Control, Urmia Branch, Islamic Azad University, Urmia, Iran
چکیده English

The present investigation was done to study the effects of Lactococcus lactis (L. lactis) subsp. lactis on the shelf life of the vacuum-packaged Oncorhynchus mykiss. Fish fillets were prepared and divided into 5 different treatment groups including control (distilled water), 2% and 4% supernatant, and 106 CFU/g L. lactis subspecies lactis. The pH, Thiobarbituric Acid Reactive Substances (TBARS), Total volatile Nitrogen (TVN), and Peroxide Value (PV) of the fillets were determined on days 0, 5, 10, and 15 while maintained at 4˚C. Protein expression and destruction were analyzed using the SDS-PAGE. The organoleptic assessment was done using five expert sensory panelists. Contents of TBARS, TVN, pH, and PV were increased throughout the storage period (P <0.05). An increase in the concentration of supernatant caused a significant decrease in the content of TBARS, TVN, pH, and PV (P <0.05). The highest and lowest contents of TBARS, TVN, pH and PV on 15th day were belonged to the control (3.367±0.04 mg MDA/kg) and pure bacteria (0.70±0.02 mg MDA/kg), control (87.20±6.40 mg/100g) and 4% supernatant (40.79±0.61 mg/100g), pure bacteria (6.23±0.04) and 4% supernatant (5.44±0.07) and control (12.22±0.01 meq/kg) and 4% supernatant (3.08±0.06 meq/kg) groups, respectively. Protein destruction was lower in the fillet samples treated with pure bacteria and 4% supernatant. The highest scores of the odor, flavor, texture, and color were obtained for fillets treated with 4% supernatant, pure bacteria, pure bacteria, and 4% supernatant and pure bacteria, respectively. The results revealed that treating O. mykiss fillets with 4% supernatant and 106 CFU/g of pure L. lactis subsp. lactis can extend the shelf life of O. mykiss fillets.

کلیدواژه‌ها English

Fish
L. lactis subsp. lactis
Oncorhynchus mykiss
Shelf life
Vacuum package

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.
  1. Abbaspour, A.A., Rasavilar, V., Neyriz Naghadehi, M., Asadpour Osalou, Y.A. (2019). Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition. Journal of Food Microbiology, 6(4), 45-58. (In Persian)
  2. Abbaspour Anbi, A., Razavilar, V., Neyriz Naghadehi, M., Seidgar, M., Nekuiefard, A., & Asadpour Osalou, Y.A. (2018). The effects of lactococcus lactis lactis and its supernatant on some bacteriological and sensory values in rainbow trout (Oncorhynchus mykiss) fillets. Microbiology Research, 9, 7431, 19-25. https://doi.org/10.4081/mr.2018.7431
  3. Ammor, S., Tauveron, G., Dufour, E., & Chevallier, I. (2006). Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1-Screening and characterization of the antibacterial compounds. Food Control, 454–461. https://doi.org/10.1016/j.foodcont.2005.02.006
  4. Adilla, S.N, Utami, R., Nursiwi, A., & Nurhartadi, E.( 2016). The effect of nisin from Lactococcus lactis subsp. lactis on refrigerated patin fillet quality. In: International Conference On Food Science and Engineering. vol 193. IOP Publishing, https://doi.org/1088/1757-899X/193/1/012014
  5. Alak, G. (2010). Microbiological and chemical properties of modified atmosphere and vacuum. Kafk Üniver Vet Fak Dergisi, 16, S73-S80. https://doi.org/10.9775/kvfd.2009.1475
  6. Benjakul, S., Seymour, T.A., Morrissey, M.T., & An, H.(2006). Physicochemical changes in Pacific whiting muscle proteins during iced storage. Journal Food Science, 62, 729-33. https://doi.org/10.1111/j.1365-2621.1997.tb15445.x
  7. Bogdanović, T., Šimat, V., Frka Roić, A., & Marković, K. (2012). Development and application of quality index method scheme in a shelf life study of wild and fish farm affected bogue (Boops boops, L.). Journal Food Science, 77, 99-106. https://doi.org/10.1111/j.1750-3841.2011.02545.x
  8. Boulares, M., Mankai, M., Belaam, Z., & Hassouna, M. (2013). Effect of inoculation of lactic acid bacteria on the proteolytic activity of psychrotrophic Gram-negative bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4° C under vacuum-packed conditions. Annal Microbiology, 63, 1493-500. https://doi.org/10.1007/s13213-013-0613-1
  9. Chanarat, S., Benjakul, S., & Xiong, Y.I. (2014). Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase. Journal Food Science Technology, 52, 3824–36.
  10. Chanarat, S., Benjakul, S., & Xiong, Y.I. (2014). Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase. Journal Food Science Technology, 52, 3824–36.
  11. Chowdhury, S., Raychaudhuri, U., Nath, S., & Dora, K. (2016). Shelf life of lactic acid bacteria inoculated vacuum packed Tenualosa Elisha (Hamilton, 1822) at low temperature. Indian Journal of Fisheries, 63, 156-61. https://doi.org/10.21077/ijf.2016.63.1.27811-25
  12. Chytiri, S., Chouliara, I., Savvaidis, I., Kontominas, M.(2004). Microbiological, chemical, and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol, 21: 157-65. https://doi.org/10.1016/S0740-0020(03)00059-5
  13. (1999). Guidelines for the sensory evaluation of fish and shellfish in laboratories. CAC/GL 311999: 1-32.
  14. DeWitt, C.A.M., & Oliveira, A. (2016). Modified atmosphere systems and shelf life extension of fish and fishery products. Foods, 5, 48.  https://doi.org/10.3390/foods5030048
  15. Erkan, N., Özden, Ö., & Inuğur, M. (2007). The effects of modified atmosphere and vacuum packaging on quality of chub mackerel. International Journal of Food Science & Technology, 42, 1297-304. https://doi.org/10.1111/j.1365-2621.2006.01325.x
  16. Fijan, S. (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. International Journal of Environmental Research and Public Health, 11, 4745–4767. https://doi.org/10.3390/ijerph110504745
  17. Fuentes-Amaya, L.F., Munyard, S., Fernandez‐Piquer, J., & Howieson, J. (2015). Sensory, microbiological and chemical changes in vacuum‐packaged blue spotted Emperor (Lethrinus), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4° C. Food Science Nutrient, 4, 479-89. https://doi.org/10.1002/fsn3.309
  18. Gelman, A., Glatman, L., Drabkin, V., & Harpaz, S. (2001). Effects of storage temperature and preservative treatment on the shelf life of the pond-raised freshwater fish, silver perch (Bidyanus biryanis). Journal of Food Protection, 64, 1584-91. https://doi.org/10.4315/0362-028x-64.10.1584
  19. Giuffrida, A., Giarratana, F., Valenti, D., Muscolino, D., Parisi, R., Parco, A., Marotta, S., Ziino, G., & Panebianco, A. (2017). A new approach to predict the fish fillet shelf-life in the presence of natural preservative agents. Italian Journal Food Safety, 6, 6768.
  20. Goussault, B., & Leveau, B. (2006). A guide to packaging technology for seafood value-addition. Eurofish, Copenhagen, 1-20.
  21. Greene, B.E., & Cumuze, T.H. (1981). Relationship between TBA numbers and inexperienced panelists' assessments of oxidized flavor in cooked beef. Journal Food Science, 47, 52-8. https://doi.org/10.1111/j.1365-2621.1982.tb11025.x
  22. Ibrahim, S., & Desouky, S.G. (2009). Effect of antimicrobial metabolites produced by lactic acid bacteria (Lab) on quality aspects of frozen tilapia (Oreochromis niloticus) fillets. World Journal of Fish and Marine Sciences, 1, 40-5.
  23. Krishnamoorthi, R., Srinivas, M., Mahalingam, P.U., Malaikozhundan, B., Suganya, P., & Gurushankar, K. (2022) Antimicrobial, anti-biofilm, antioxidant and cytotoxic effects of bacteriocin by Lactococcus lactis strain CH3 isolated from fermented dairy products—An in vitro and silico approach. International Journal of Biological Macromolecules, 220, 291-306. https://doi.org/10.1016/j.ijbiomac.2022.08.087
  24. Kilinc, B., & Cakli, S. (2004). Chemical, microbiological, and sensory changes in thawed fillets of sardine (Sardina pilchardus) during marination. Food Chemistry, 88, 275–80. https://doi.org/10.1016/j.foodchem.2004.01.044
  25. Lakshmanan, P. (2000). Fish spoilage and quality assessment. Central Institute of Fisheries Technology and Society of Fisheries Technology, Cochin, India.
  26. Larsen, R., Eilertsen, K.E, & Elvevoll, E.O. (2011). Health benefits of marine foods and ingredients. Biotechnology Advances, 29, 508-18. https://doi.org/10.1016/j.biotechadv.2011.05.017
  27. Malle, P., & Poumeyrol, M. (1989). A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen (%). Journal of Food Protection, 52, 419-23. https://doi.org/10.4315/0362-028X-52.6.419
  28. Nath, S., Chowdhury, S., & Dora, K. (2014). Effect of lactic acid bacteria application on shelf life and safety of fish fillet at 6±1 c. International Journal of Advanced Research, 2, 201-7.
  29. Ndaw, A., Faid, M., Bouseta, A., & Zinedine, A. (2008). Effect of controlled lactic acid bacteria fermentation on the microbiological and chemical quality of Moroccan sardines (Sardina pilchardus). International Journal of Agriculture and Biology, 10, 21-7. https://doi.org/10.1556/AMicr.55.2008.3.2
  30. Özpolat, E., Patır, B., Guran, H., & Gul, M. (2014). Effect of vacuum-packing method on the shelf–life of Capoeta umbrella sausages. Iranian Journal of Fisheries Sciences, 13, 178-84. https://doi.org/20.1001.1.15622916.2014.13.1.15.5
  31. Pavlićević, N., Đorđević, V., Dimitrijević, M., Bošković, M., Marković, R., & Baltić, M.Ž. (2013). Lactic acid bacteria: Effect on the quality and safety of fishery products. In: 6th International Conference Water and Fish, Faculty of Agriculture, Belgrade-Zemun (Serbia), p 436-42
  32. Julie, A.A.A. & Nacional, L.M. (2007). Effect of lactic, acetic, and citric acids on quality changes of refrigerated green mussel, Perna viridis (Linnaeus, 1758). Songklanakarin Journal of Science and Technology, 29, 171-179. https://doi.org/10.12944/crnfsj.6.3.29
  33. Rahmatipoor, R., Roomiani, L., & Askary Sary, A. (2017). Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC. Iranian Journal of Aquatic Animal Health, 3, 22-35. https://doi.org/10.29252/ijaah.3.2.22
  34. Sałański, P.,  Kowalczyk, M., & Bardowski, J.K. (2022). Health-promoting nature of Lactococcus lactisIBB109 and Lactococcus lactis IBB417 strains exhibiting proliferation inhibition and stimulation of interleukin-18 expression in Colorectal cancer cells, Frontiers in Microbiology, 13, 1-13. https://doi.org/10.3389/fmicb.2022.822912
  35. Salih, A., Smith, D., Price, J., & Dawson, L. (1987). Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Science, 66, 1483-8. https://doi.org/10.3382/ps.0661483
  36. Sallam, K.I., Ahmed, A.M., Elgazzar, M.M., & Eldaly, E.A. (2007). Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4o Food Chemistry, 102, 1061-70. https://doi.org/10.1016/j.foodchem.2006.06.044
  37. Sarika, A., Lipton, A., Aishwarya, M., & Dhivya, R. (2012). Isolation of a bacteriocin-producing Lactococcus lactis and application of its bacteriocin to manage spoilage bacteria in high-value marine fish under different storage temperatures. Applied Biochemistry and Biotechnology, 167, 1280-9. https://doi.org/10.1128/aem.55.8.1901-1906.1989
  38. Schillinger, U., & Lücke, F.K. (1989). Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology, 55, 1901-6. https://doi.org/10.1128/aem.55.8.1901-1906.1989
  39. Sen, M., & Temelli, S. (2003). Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce. Review Médicine Véterinary, 154, 703-8.
  40. Shamloofar, M., Hoseini, E., Kamali, A., Motalebi Moghanjoghi, A., & Poorgholm, R. (2015). Antibacterial activities of nisin encapsulated in zein and modified atmosphere packaging on rainbow trout (Oncorhynchus mykiss) fillet during chilled storage 4 C. Iranian Journal of Fisheries Sciences, 14, 369-81.
  41. Shon, J., & Chin, K. (2008). Effect of whey protein coating on quality attributes of low‐fat, aerobically packaged sausage during refrigerated storage. Journal Food Sciences, 73, 469-475. https://doi.org/10.1111/j.1750-3841.2008.00829.x
  42. Soltanian, S., Behnam, S., Rezai, M., Safari, R., & Anvari, M. (2011). Nisin is a preservative for rainbow trout (Oncorhynchus mykis). Online Journal of Veterinary Research, 15, 354-65.
  43. Sudalayandi, K. (2011). Efficacy of lactic acid bacteria in the reduction of trimethylamine-nitrogen and related spoilage derivatives of fresh Indian mackerel fish chunks. African Journal of Biotechnology, 10, 42-7.
  44. Tufail, M., Hussain, S., Malik, F., Mirza, T., Parveen, G., Shafaat, S., Wajid, A., Mahmood, R., Channa, R.A., & Sadiq, A. (2011). Isolation and evaluation of antibacterial activity of bacteriocin produced by Lactobacillus bulgaricus from yogurt. African Journal of Microbiology Research, 5, 3842-7. https://doi.org/10.5897/AJMR11.846
ارسال نظر در مورد این مقاله
نام را وارد کنید.
نشانی پست الکترونیکی را به درستی وارد کنید.
وابستگی سازمانی را به درستی وارد کنید.
توضیحات را وارد کنید (حداقل 50 حرف)
CAPTCHA Image
شناسه امنیتی را به درستی وارد کنید.
مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 19، شماره 6 - شماره پیاپی 84
بهمن و اسفند 1402
صفحه 111-124

  • تاریخ دریافت 17 مرداد 1402
  • تاریخ بازنگری 14 آبان 1402
  • تاریخ پذیرش 17 آبان 1402
  • تاریخ اولین انتشار 17 آبان 1402

صفحه اصلی

اعضای هیات تحریریه

اصول اخلاقی انتشار مقاله

تماس با ما