An approach to extend the shelf life of ribbonfish fillet using lactic acid bacteria cell-free culture supernatant

Jo, Du-Min; Park, Seulki; Khan, Fazlurrahman; Kang, Min Jae; Lee, Jae-Hwa; Kim, Young‐Mog

doi:10.1016/j.foodcont.2020.107731

Cited by 24 publications

(13 citation statements)

References 56 publications

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“…plantarum 1.19 inhibited the growth of Micrococcus spp., contributing to an improvement of shelf-life [ 186 ]. Similar results on shelf-life extension were observed in ribbonfish treated with Lactobacillus plantarum SKD4 and Pediococcus stilesii SKD11 [ 187 ].…”

Section: Use Of Starter Cultures To Improve the Safety Of Fish Prosupporting

confidence: 78%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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Section: Use Of Starter Cultures To Improve the Safety Of Fish Prosupporting

confidence: 78%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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“…The treatment developed in the case of TMA removal seems to be of higher performance than reported in the literature. Indeed, Park et al (2020) [10] observed that lactic acid bacteria were able to remove up to 62% of the TMA content of spoiled fish, while Jo et al ( 2021) [11] instead identified the use of such microorganisms as a strategy to prevent the formation of TMA in ribbonfish fillets. Similarly, the use of tea polyphenols in clam hydrolysate was identified as a strategy to prevent the formation of TMA [7].…”

Section: General Discussion On Volatile Compoundsmentioning

confidence: 99%

“…To overcome off-flavors in marine resources, several deodorization strategies have already been proposed including fermentation, use of antioxidants, and adsorption processes [7,[10][11][12][13]. Even if these strategies have demonstrated their relevance at different degrees, they all seem to be associated with drawbacks, thus hampering their extensive use.…”

Section: Introductionmentioning

confidence: 99%

Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity

Todeschini

Perreault

Goulet

et al. 2022

Foods

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Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was highly dependent on the operating conditions, and the impact of such a process on the biological potential of HMH was not considered. Therefore, this study aimed to optimize the deaerator process by assessing the impacts of the combination of deaerator treatments at neutral and basic pH, the increase in pH from 10 to 11, and the substitution of NaOH by KOH on the odorous content and the antioxidant activity of HMH. Results showed that the highest deodorization rate of HMH was obtained when a deaerator treatment at neutral pH was combined with another one at basic pH using KOH for alkalization. This condition resulted in a decrease in the dimethylamine and trimethylamine contents by 70%, while certain compounds such as 2,3-pentanedione, methional, (E,E)-2,4-heptadienal, or (E,Z)-2,6-nonadienal were almost completely removed. Removal mechanisms of the targeted compounds were totally identified, and the performance of the developed process was confirmed by sensory analysis. Lastly, it was shown that the antioxidant potential of HMH was not affected by the deodorization process. These results demonstrated the feasibility of deodorizing a complex matrix without affecting its biological potential.

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“…Since LAB are known to produce lactic acid, their metabolic activity can also result in undesirable changes in the product since acidification can lead to structural, sensorial, and nutritional degradation [154,155]. This acidification can even lead to decreases in the acceptability of seafood and loss of product.…”

Section: Biopreservationmentioning

confidence: 99%

“…While the application of biopreservation techniques does not guarantee the inhibition of total viable bacterial cells, as seen in the study of Yamaki et al [162], results show that the effective inhibition of a specifically targeted organism can be accomplished [161][162][163]. In addition to this, this method is fairly simple to apply to seafood, requiring only the treatment of the food matrix with inoculated solutions by means of pulverization, spraying, or dipping [147,153,154]. All these results suggest that biopreservation techniques are a promising substitute for and practical addition to the more conventional treatment methods of fish products [147].…”

Section: Biopreservationmentioning

confidence: 99%

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

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Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

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An approach to extend the shelf life of ribbonfish fillet using lactic acid bacteria cell-free culture supernatant

Cited by 24 publications

References 56 publications

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

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