engleski

Development and Evaluation of Marinade on the Basis of Bitter Orange with Lactobacillus plantarum O1 for Bio-preservation and Flavouring of Sea Food

A new product for flavoring and natural preservation of different types of fish and seafood with specific organoleptic properties was developed in the form of a marinade based on bitter orange (Citrus aurantium L.). The preservation efficiency of different concentrations of L. plantarum O1 DSM32196, originally isolated from gilthead seabream (Sparus aurata, L.), in marinated sea bass fillets stored for two weeks at the temperature of +4°C to +8°C was compared with the preservation efficiency of commercially available L. plantarum ATCC 8014 under the same storage conditions. Total count (cfu/g) of Vibrio sp., Enterobacteriaceae, Escherichia coli, Listeria monocytogenes, sulphite reducing clostridia, lactic acid bacteria (LAB) and the concentration of histamine in marinated fillets were analyzed every second day during the storage period for the preservation efficiency evaluation. Furthermore, the pH of the meat and marinade was measured every second day. The marinade that contained L. plantarum O1 DSM32196 showed a significantly higher preservation effect in comparison to that which contained L. plantarum ATCC 8014 strain. A shelf life prolongation of two weeks for the seafood product could be achived.

biopreservation, fish marinade, Lactobacillus plantarum O1, seabass fillet

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