Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage
Source abstract
Abstract
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 μg/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 °C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 μg/mL bacteriocin EFL4 could significantly (p < 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Identification and Quantification in Food · Protein Hydrolysis and Bioactive Peptides
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
College of Food Science and Engineering, Jilin University, Changchun 130012, China
Institute of Urban Food Safety, Shanghai Urban Construction Vocational College, Shanghai 201415, China
Funding
Agriculture Research System of China · National Key Research and Development Program
References (62)
Show source-provided references
1. Natural preservatives for extending the shelf-life of seafood: A revisit10.1111/1541-4337.12390 ↗
2. DeWitt, C.A.M., and Oliveira, A.C.M. (2016). Modified atmosphere systems and shelf life extension of fish and fishery products. Foods, 5.10.3390/foods5030048 ↗
3. Campos, C.A., Castro, M.P., Aubourg, S.P., and Velázquez, J.B. (2012). Novel Technologies in Food Science, Springer.
4. Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage10.1016/j.foodchem.2010.05.098 ↗
5. Proteases in fish and shellfish: Role on muscle softening and prevention
6. Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species10.1016/j.lwt.2011.10.003 ↗
7. Vijayakumar, P.P., and Muriana, P.M. (2017). Inhibition of Listeria monocytogenes on ready-to-eat meats using bacteriocin mixtures based on mode-of-action. Foods, 6.10.3390/foods6030022 ↗
8. A bacteriocin-like substance produced from Lactobacillus pentosus 39 is a natural antagonist for the control of Aeromonas hydrophila and Listeria monocytogenes in fresh salmon fillets10.1016/j.lwt.2013.10.012 ↗
9. Mokoena, M.P. (2017). Lactic acid bacteria and their bacteriocins: Classification, biosynthesis and applications against uropathogens: A mini-review. Molecules, 22.10.3390/molecules22081255 ↗
10. Todorov, S.D., LeBlanc, J.G., de Melo Franco, B.D.G., and Vaz-Velho, M. (2012). Lactobacillus: Classification, Uses and Health Implications, Nova Biomedical.
11. Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon10.1016/j.foodcont.2010.09.032 ↗
12. Control of growth of L. monocytogenes in fresh salmon using MicrogardTM and Nisin10.1006/fstl.2002.0909 ↗
13. Purification, characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN810.1016/j.foodcont.2016.02.008 ↗
14. Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus10.1007/s11274-017-2320-8 ↗
15. Preservation of large yellow croaker (Pseudosciaena crocea) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L120810.1016/j.ijfoodmicro.2017.11.012 ↗
16. Antimicrobial mechanism of clove oil on Listeria monocytogenes10.1016/j.foodcont.2018.07.007 ↗
17. The mode of action of bacteriocin CHQS, a high antibacterial activity bacteriocin produced by Enterococcus faecalis TG210.1016/j.foodcont.2018.09.028 ↗
18. Biopreservative efficacy of bacteriocin GP1 of Lactobacillus rhamnosus GP1 on stored fish filets10.3389/fnut.2019.00029 ↗
19. Zheng, X., Peng, Y., and Wang, W. (2017). A nondestructive real-time detection method of total viable count in pork by hyperspectral imaging technique. Appl. Sci.-Basel, 7.10.3390/app7030213 ↗
20. Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures10.1016/j.ijrefrig.2018.11.014 ↗
21. Li, N., Shen, Y., Liu, W., Mei, J., and Xie, J. (2018). Low-field NMR and MRI to analyze the effect of edible coating incorporated with map on qualities of half-smooth tongue sole (Cynoglossus semilaevis Günther) fillets during refrigerated storage. Appl. Sci.-Basel, 8.10.3390/app8081391 ↗
22. Li, N., Liu, W., Shen, Y., Mei, J., and Xie, J. (2019). Coating effects of ε-polylysine and rosmarinic acid combined with chitosan on the storage quality of fresh half-smooth tongue sole (Cynoglossus semilaevis Günther) fillets. Coatings, 9.10.3390/coatings9040273 ↗
23. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study10.1016/j.foodcont.2005.10.019 ↗
24. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage10.1016/j.lwt.2016.10.009 ↗
25. Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics10.1007/s13197-017-2979-8 ↗
26. Characterization and application of antilisterial enterocins on model fresh cheese10.4315/0362-028X.JFP-17-031 ↗
27. Combined effect of NaCl and low temperature on antilisterial bacteriocin production of Lactobacillus plantarum ST202Ch10.1016/j.lwt.2017.10.027 ↗
28. Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets10.1016/j.ijfoodmicro.2016.08.023 ↗
29. Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage10.1016/j.ijfoodmicro.2018.12.021 ↗
30. Effects of different ozonized slurry-ice treatments and superchilling storage (−1 °C) on microbial spoilage of two important pelagic fish species10.1002/fsn3.486 ↗
31. Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties10.1016/j.foodcont.2017.02.060 ↗
32. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation10.1016/j.foodcont.2014.12.037 ↗
33. Genetic and biochemical evidence that Enterococcus faecalis Gr17 produces a novel and sec-dependent bacteriocin, Enterocin Gr1710.3389/fmicb.2019.01806 ↗
34. Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin10.1016/j.ijfoodmicro.2016.02.005 ↗
35. Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products10.1007/s00217-015-2465-3 ↗
36. Characterisation of the action mechanism of a Lactococcus-specific bacteriocin, lactococcin Z10.1016/j.jbiosc.2018.05.018 ↗
37. Efficient exploitation of multiple novel bacteriocins by combination of complete genome and peptidome10.3389/fmicb.2018.01567 ↗
38. Antibacterial mechanism of plantaricin LPL-1, a novel class IIa bacteriocin against Listeria monocytogenes10.1016/j.foodcont.2018.10.025 ↗
39. Enterocin B3A-B3B produced by LAB collected from infant faeces: Potential utilization in the food industry for Listeria monocytogenes biofilm management
40. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods10.1016/j.foodchem.2004.08.035 ↗
41. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish10.1016/j.ifset.2010.12.004 ↗
42. Effects of chitosan oligosaccharides on microbiota composition of silver carp (Hypophthalmichthys molitrix) determined by culture-dependent and independent methods during chilled storage10.1016/j.ijfoodmicro.2018.01.011 ↗
43. Effect of collagen-lysozyme coating on fresh-salmon fillets preservation10.1016/j.lwt.2016.08.032 ↗
44. Study on the predictive models of the quality of silver carp (Hypophthalmichthys Molitrix) fillets stored under variable temperature conditions10.1111/j.1745-4549.2012.00783.x ↗
45. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
46. Research on the changes of water-soluble flavor substances in grass carp during steaming10.1111/jfbc.12993 ↗
47. Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage10.1016/j.foodcont.2017.07.017 ↗
48. Quality of monosex tilapia under ice storage: Gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics10.1080/10942912.2016.1209777 ↗
49. Cellulose acetate nanofibres containing alizarin as a halochromic sensor for the qualitative assessment of rainbow trout fish spoilage10.1007/s11947-017-2046-5 ↗
50. Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage10.1016/j.foodchem.2016.12.097 ↗
51. Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques10.1016/j.foodchem.2016.01.028 ↗
52. Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage10.1007/s11947-016-1798-7 ↗
53. Evaluation of quality changes in nutritionally enriched extruded snacks during storage10.1007/s13197-018-3319-3 ↗
54. The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C10.1016/j.lwt.2018.01.056 ↗
55. Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice
56. Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)10.1016/j.lwt.2014.12.028 ↗
57. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice10.1590/1678-457X.6841 ↗
58. Effects of coatings of polyethyleneimine and thyme essential oil combined with chitosan on sliced fresh Channa argus during refrigerated dtorage10.1111/jfpe.12155 ↗
59. Effects of freshness on the cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization10.1080/10942912.2015.1123271 ↗
60. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus major) fillets10.1016/j.foodchem.2018.06.057 ↗
61. Preservation of squid by slightly acidic electrolyzed water ice10.1016/j.foodcont.2016.11.013 ↗
62. Changes associated with cell membrane composition of Staphylococcus aureus on acquisition of resistance against class IIa bacteriocin and its in vitro substantiation10.1007/s00217-014-2311-z ↗