Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

CORC > 南海海洋研究所 > 中国科学院南海海洋研究所 > 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
刊名	JOURNAL OF OCEAN UNIVERSITY OF CHINA
	2015
卷号	14 期号:4 页码:675-680
关键词	lactic acid bacteria tilapia fillets sashimi freshness microbial flora
通讯作者	laihaoli@163.com
中文摘要	Aquatic 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.
学科主题	Oceanography
内容类型	期刊论文
源URL	[http://ir.scsio.ac.cn/handle/344004/14952]
专题	南海海洋研究所_热带海洋环境国家重点实验室(LTO)
推荐引用方式 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.(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.