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Journal of Ocean University of China

, Volume 14, Issue 4, pp 675–680 | Cite as

Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

  • Rong Cao
  • Qi Liu
  • Shengjun Chen
  • Xianqing Yang
  • Laihao LiEmail author
Article

Abstract

Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria (LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 (obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

Key words

lactic acid bacteria tilapia fillets sashimi freshness microbial flora 

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Copyright information

© Science Press, Ocean University of China and Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Rong Cao
    • 1
    • 2
  • Qi Liu
    • 2
  • Shengjun Chen
    • 1
  • Xianqing Yang
    • 1
  • Laihao Li
    • 1
    Email author
  1. 1.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhouP. R. China
  2. 2.Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research InstituteChinese Academy of Fishery SciencesQingdaoP. R. China

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