Preservation of large yellow croaker ( Pseudosciaena crocea ) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208

Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

“…Overall, the sensory score showed that the films incorporated with bifidocin A significantly improved the preservation of chilled mackerel fillets and prolonged their shelf life. A similar observation has been made by Fu et al [10], who reported the large yellow croaker (Pseudosciaena crocea) fillets treated with coagulin L1208 could achieve a high sensory score and prolong the period of grade-A freshness up to 8 days at 4°C.…”

“…Figure 3(a), the pH value showed a rapid decrease in control and reached a minimum value of 6.04 in the first 6 days, due to the generation of an acidic substance by glycogen degradation. However, the pH increased in the further storage, which should result from alkaline substances such as ammonia and trimethylamine generated from protein degradation [10]. e change rate of pH value in the treatment groups was significantly lower than that in the control group (P < 0.05), which indicated the treatments with bifidocin A can effectively inhibit the degradation of glycogen and protein in chilled mackerel fillets.…”

“…is may be related to the wide range of antimicrobial activity of bifidocin A used in this study. e potential of the addition of bacteriocin alone to control undesirable microbes in fish product has been evaluated by a number of research groups in recent years [10][11][12][13][14]. However, in order to comply with actual tendency of consumers of searching for healthier foods, minimally processed and free of additives, the addition of preservatives directly to foods should be avoided as far as possible [8,21].…”

“…TBARS is used widely to assess the degree of secondary lipid oxidation by measuring the content of MDA, which is the product formed by the reaction of polyunsaturated fatty acids with oxygen [25]. TBARS values of 1 mg MDA/kg are usually regarded as the limit for normal odor [10,26]. e e ect of the lms incorporated with bi docin A on TBARS values of chilled mackerel llets is shown in Figure 3(c).…”

“…Bacteriocins are safe, natural antimicrobial peptides for food preservation, and some of them present high potential to inhibit the growth of sh-borne spoilage or pathogenic bacteria [9][10][11][12][13][14]. During the last decades, several innovative bioactive packaging lms enriched with bacteriocins have been developed and have received a considerable attention for improving the safety of food products, such as goat milk, fresh beef, raw sliced pork, white semifirm cheese, frozen shrimp, sliced ham, and sausage [15][16][17][18][19][20][21][22].…”