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

• Main Authors: Y. Ucar, Y. Ozogul, F. Ozogul, M. Durmus, A.R. Kösker, E. Küley Boga
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2021-06-01
• Series: Grasas y Aceites
• Subjects: Antimicrobial activity; Dicentrarchus labrax; Nisin; Quality changes; Shelf life
• Online Access: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1872

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.