Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage

Year 2011, Volume: 17 Issue: 1, 59 - 66, 06.03.2011

Serap Cosansu , Suhendan Mol , Didem Üçok Alaklavuk , Ş.yasemin Tosun

https://doi.org/10.1501/Tarimbil_0000001156

Cited By: 2

Abstract

Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite
producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g-1), then samples were
vacuum packaged and stored (4°C 10 days-1). pH values did not display differences between the groups (P>0.05).
TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and
B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g-1; TMA-N: 11.63, 13.07, 13.20 mg 100g-1; mesophilic
aerobic bacteria: 6.02, 6.30, 5.94 log CFU g-1; psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g-1), and
exceeded the limits at the 2nd day of storage. However, sensory scores of the inoculated samples were higher than
that of the controls during the storage. Sensory qualities of group A and B samples were acceptable until the 6th day,
while control samples spoiled at the 4th day. Therefore, it was concluded that sensory quality of treated samples were
better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at
low storage temperatures.

Keywords

Horse mackerel, Fish, Lactic acid bacteria, Pediococcus, Shelf life

Pediococcus spp.’ un Vakum Paketlenmiş İstavritin (Trachurus trachurus, Linnaeus 1758) Soğuk Depolamadaki Kalitesine Etkisi

Abstract

İstavrit (Trachurus trachurus, Linnaeus 1758) filetoları  bakteriosin-benzeri metabolit üreten ve üretmeyen Pediococcus spp. ile ikonüle edilmiş (7 log CFU/g), ve daha sonra vakum paketlenerek depolanmıştır (4^oC/10 gün).  İnoküle edilmiş örneklerin duyusal puanları depolama süresince kontrollerden yüksektir (p<0.05).  Duyusal analizlere gore kontrol ve inolülasyonlu örnekler sırasıyla 4 ve 6. günlerde  bozulmuşlardır. Ancak tüm grupların TVB-N, TMA-N değerleri ile mezofilik ve psikrofilik bakteri yükleri  hızla yükselmiş ve kabul edilebilir değerler tüm deneme gruplarında depolamanın 2. gününde TVB-N (30.15-35.65 mg/100g), TMA-N (11.63-13.20 mg/100g), mezofilik aerobi bakteri (5.94-6.30 log CFU/g), psikrofilik aerobik bakteri  (6.09-6.30 log CFU/g) olacak şekilde aşılmıştır. Ayrıca, pH değeri de gruplar arasında farklılık göstermemiştir (p>0.05). Böylece her ne kadar uygulama yapılmış örneklerin duyusal kalitesi daha iyiyse de kullanılan Pediococcus spp.’un istavrit filetolarının özellikle düşük sıcaklıkta muhafaza edilmesi konusunda yeterli olmadığı sonucuna varılmıştır.

Keywords

İstavrit, balık, laktik asit bakterisi, Pediococcus, raf ömrü

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