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Keywords = ready-to-eat fresh salmon fillets

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13 pages, 1595 KiB  
Article
Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage
by Jun Mei, Yong Shen, Wenru Liu, Weiqing Lan, Na Li and Jing Xie
Coatings 2020, 10(6), 506; https://doi.org/10.3390/coatings10060506 - 26 May 2020
Cited by 18 | Viewed by 3455
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Recent Advances in Food Bio-Preservation Films)
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