The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Y.  Ucar; Y.  Ozogul; F.  Ozogul; M.  Durmus; A.R.  Kösker; E.  Küley Boga

doi:10.3989/gya.1261192

Authors

Y. Ucar Fatsa Faculty of Marine Science, Ordu University https://orcid.org/0000-0002-6770-6652
Y. Ozogul Faculty of Fisheries, Cukurova University https://orcid.org/0000-0001-7769-9225
F. Ozogul Faculty of Fisheries, Cukurova University https://orcid.org/0000-0002-0655-0105
M. Durmus Faculty of Fisheries, Cukurova University https://orcid.org/0000-0002-2836-5154
A.R. Kösker Faculty of Fisheries, Cukurova University https://orcid.org/0000-0002-4807-3546
E. Küley Boga Faculty of Fisheries, Cukurova University https://orcid.org/0000-0003-4375-4008

DOI:

https://doi.org/10.3989/gya.1261192

Keywords:

Antimicrobial activity, Dicentrarchus labrax, Nisin, Quality changes, Shelf life

Abstract

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

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