Skip to main content
SpringerLink
Log in

Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1.4% (v/v) and whey powder 11.2% (w/v) dissolved in deionized water with addition of nisin (500 mg L−1); the control batch (CB), consisting of samples immersed in the former broth without addition of nisin. A positive effect of nisin resulted on colour stability; in fact, the global colour index ΔE remained constant during the storage of treated rainbow trout samples, while it increased in the control. However, the behaviour of microbiota, texture, odour and biogenic amines were comparable between fillet samples treated with nisin broth and with control medium (without nisin). No inhibitory effects of nisin on biogenic amines accumulation was observed; conversely, the decline of histamine content (about 30%), observed only in fishes of the control batch, may be correlated to the presence of histamine-degradating bacteria (Pseudomonas species). Further studies are necessary to investigate nisin action mechanism on the colour, an important physical characteristic involved in the product quality and consumer acceptability.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Abdollahzadeh E, Rezaei M, Hosseini H (2014) Antibacterial activity of plant essential oils and extracts: the role of thyme essential oil nisin and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control 35:177–183

    Article  CAS  Google Scholar 

  • AMSA (2012) Meat color measurement guidelines. American Meat Science Association, Champaign, IL, USA. http://www.meatscience.org

  • AOAC (2002) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Gaithersburg, MD

    Google Scholar 

  • Arashisar Ş, Olcay H, Mükerrem K, Telat Y (2004) Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Int J Food Microbiol 97:209–214

    Article  CAS  Google Scholar 

  • Balciunas EM, Martinez FAC, Todorov SD, De Melo Franco BDG, Converti A, De Souza Oliveira RP (2013) Novel biotechnological applications of bacteriocins: a review. Food Control 32:134–142

    Article  CAS  Google Scholar 

  • Bourne MC (2002) Food texture and viscosity. Concept and measurement. Academic Press, New York, pp 134–138

    Google Scholar 

  • Bover-Cid S, Holzapfel WH (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 59:391–396

    Google Scholar 

  • Broekaert K, Heyndrickx M, Herman L, Devlieghere F, Vlaemynck G (2011) Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol 28:1162–1169

    Article  CAS  Google Scholar 

  • Brötz H, Josten M, Wiedemann I, Schneider U, Götz F, Bierbaum G, Sahl HG (1998) Role of lipid-bound peptidoglycan precursors in the formation of pores by nisin epidermin and other lantibiotics. Mol Microbiol 30:317–327

    Article  Google Scholar 

  • Bulushi IA, Poole S, Deeth HC, Dykes GA (2009) Biogenic amines in fish: roles in intoxication spoilage and nitrosamine formation—a review. Crit Rev Food Sci Nutr 49(4):369–377

    Article  Google Scholar 

  • Choubert G, Baccaunaud M (2010) Effect of moist or dry heat cooking procedures on carotenoid retention and color of fillets of rainbown trout (Oncorhynchus mykiss) fed astaxanthin or canthaxantin. Food Chem 119:265–269

    Article  CAS  Google Scholar 

  • Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG (2004) Microbiological chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol 21:157–165

    Article  CAS  Google Scholar 

  • Delbarre-Ladrat C, Chéret R, Taylor R, Verrez-Bagnis V (2006) Trends of postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure. Crit Rev Food Sci Nutr 46:409–421

    Article  CAS  Google Scholar 

  • EFSA (2006) Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to the use of nisin (E 234) as a food additive. Eur Food Saf Auth J 314:1–16. http://www.efsa.eu.int/science/afc/afc_opinions/catindex_en.html

  • EU (2004) Regulation (EC) No. 1935/2004 European Parliament and the Council of 27 October 2004 on materials and articles intended to come into contact with food repealing

  • FAO (2014) The state of world fisheries and aquaculture. FAO, Rome

    Google Scholar 

  • FDA (1988) Federal Register, Nisin preparation: affirmation of GRAS status as a direct human food ingredient. 21 CFR Part 184. Fed Reg 53:11247–11251

    Google Scholar 

  • Gao M, Feng L, Jiang T, Zhu J, Fu L, Yuan D, Li J (2014) The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control 37:1–8

    Article  Google Scholar 

  • Ghidouche S, Rey B, Michel M, Galaffu NA (2013) Rapid tool for the stability assessment of natural food colours. Food Chem 139:978–985

    Article  CAS  Google Scholar 

  • Godiksen H, Morzel M, Hyldig G, Jessen F (2009) Contribution of cathepsins B L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss). Food Chem 113:889–896

    Article  CAS  Google Scholar 

  • Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M (2002) Food—interaction between food spoilage bacteria. Int J Food Microbiol 78:79–97

    Article  Google Scholar 

  • Gruskiene R, Krivorotova T, Sereikaite J (2017) Nisin-loaded pectin and nisin-loaded pectin-inulin particles: comparison of their proteolytic stability with free nisin. LWT Food Sci Technol 82:283–286

    Article  CAS  Google Scholar 

  • Guizani N, Al-Busaidy M, Al-Belushi I, Mothershaw A, Rahman M (2005) The effect of storage temperature on histamine production and freshness of yellowfin tuna (Thunnus albacares). Food Res Int 38:215–222

    Article  CAS  Google Scholar 

  • Gut IM, Prouty AM, Ballard JD, van der Donk WA, Blanke SR (2008) Inhibition of Bacillus anthracis spore outgrowth by nisin. Antimicrob Agents Chemother 52:4281–4288

    Article  CAS  Google Scholar 

  • Henmi H, Hata M, Hata M (1989) Astaxantin and/or canthaxanthin-actomyosin complex in salmon muscle. Nippon Suisan Gakkaishi 55:1583–1589

    Article  CAS  Google Scholar 

  • Hutchings JB (1999) Food color and appearance, 2nd edn. Aspen publishers Incorporated, Frederick, MD, USA, pp 347–351, 512–535

  • Imran M, Revol Junelles AM, Paris C, Guedon E, Linder M, Desobry S (2015) Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin. LWT Food Sci Technol 62:341–349

    Article  CAS  Google Scholar 

  • Kakatkar AS, Gautam RK, Shashidhar R (2017) Short communication: combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks. Radiat Phys Chem 130:303–305

    Article  CAS  Google Scholar 

  • Karmas E (1981) Biogenic amines as indicator of seafood in freshness. Food Sci Technol 17:20–23

    Google Scholar 

  • Kuley E, Özogul F, Özogul Y, Akyol I (2011) The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets. Food Chem 129:1211–1216

    Article  CAS  Google Scholar 

  • Kurt S, Zorb O (2010) Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite. J Sci Food Agric 90(15):2669–2674

    Article  CAS  Google Scholar 

  • Lins L, Ducarne P, Breukink E, Brasseur R (1999) Computational study of nisin interaction with model membrane. Biochim Biophys Acta 1420:111–120

    Article  CAS  Google Scholar 

  • Lopez-Sabater E, Rodriguez-Jerez J, Hernandez-Herero M, Roig-Sagues A, Mora-Ventura M (1996) Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus). J Food Prot 59:167–174

    Article  CAS  Google Scholar 

  • Martuscelli M, Pittia P, Camassima LM, Manetta AC, Lupieri L, Neri L (2009) Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry-cured ham. Food Chem 116:955–962

    Article  CAS  Google Scholar 

  • Mohan CO, Ravishankar CN, Srinivasagopal K (2008) Effect of O2 scavenger on the shelf-life of catfish (Pangasius sutchi) steaks during chilled storage. J Sci Food Agric 88:442–448

    Article  CAS  Google Scholar 

  • Montalvo Rodríguez C (2014) “Impregnación al vacío de filetes de tilapia (oreochromosis sp.) con bacterias ácido lácticas y su efecto sobre las características de calidad en almacenamiento refrigerado”. Dottorado in Ingegniería. Universidad del Valle (Colombia)

  • Nykänen A, Weckman K, Lapveteläinen A (2000) Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int J Food Microbiol 61(1):63–72

    Article  Google Scholar 

  • Ordonez JA, Hierro EM, Bruna JM, de la Hoz L (1999) Changes in the components of dry-fermented sausages during ripening. Crit Rev Food Sci Nutr 39:329–367

    Article  CAS  Google Scholar 

  • Özogul F, Polat A, Özogul Y (2004) The effects of modified atmosphere packaging and vacuum packaging on chemical sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem 85(1):49–57

    Article  Google Scholar 

  • Prester L (2011) Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam Part A 28(11):1547–1560

    Article  CAS  Google Scholar 

  • Raeisi M, Tajik H, Aliakbalu J, Valipour S (2014) Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat. Vet Res Forum 5:89–93

    Google Scholar 

  • Robb DHF, Kestin SC, Warris PD (2000) Muscle activity at slaughter: I. Changes in flesh colour an gaping in rainbow trout. Aquaculture 182:261–269

    Article  Google Scholar 

  • Ruiz-Capillas C, Moral A (2001) Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res Int 34:441–447

    Article  CAS  Google Scholar 

  • Sanchez-Zapata E, Fuentes-Zaragoza E, Navarro-Rodriguez de Vera C, Sayas E, Sendra E, Fernández-López J, Pérez-Álvarez JA (2011) Effects of tuna pâté thickness and background on CIEL*a*b* color parameters and reflectance spectra. Food Control 22(8):1226–1232

    Article  Google Scholar 

  • Sato T, Okuzumi M, Masuda T, Fujii T (1995) Distribution and genus/species composition of histamine-decomposition bacteria during storage of common mackerel. Fish Sci 61:83–85

    Article  CAS  Google Scholar 

  • Sobrino-López A, Martín-Belloso O (2008) Use of nisin and other bacteriocins for preservation of dairy products—review. Int Dairy J 18(4):329–343

    Article  Google Scholar 

  • Vázquez JA, González MP, Murado MA (2006) Preliminary tests on nisin and pediocin production using waste protein sources: factorial and kinetic studies. Bioresour Technol 97(4):605–613

    Article  Google Scholar 

  • Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC (1997) Relationships with microbial counts ATP-related compounds volatile amines and organoleptic change. J Agric Food Chem 45:2036–2041

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100, Teramo, Italy

    Clemencia Chaves López, Annalisa Serio, Antonello Paparella, Dino Mastrocola & Maria Martuscelli

  2. Facultad de Ciencias Naturales y Exactas - Biología, Universidad del Valle, Calle 13 N° 100-00, Cali, Colombia

    Costanza Montalvo & Cristina Ramirez

  3. Departamento de Tecnología de Alimentos, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Carretera de Beniel, Km. 3,2, 03312, Orihuela, Alicante, Spain

    José Angel Peréz Álvarez

Authors
  1. Clemencia Chaves López
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Annalisa Serio
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Costanza Montalvo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cristina Ramirez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. José Angel Peréz Álvarez
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Antonello Paparella
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Dino Mastrocola
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Maria Martuscelli
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Maria Martuscelli.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Chaves López, C., Serio, A., Montalvo, C. et al. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets. J Food Sci Technol 54, 3268–3277 (2017). https://doi.org/10.1007/s13197-017-2773-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2773-7

Keywords

Search

Navigation