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Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage

Yıl 2011, Cilt: 17 Sayı: 1, 59 - 66, 06.03.2011
https://doi.org/10.1501/Tarimbil_0000001156

Öz

Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite
producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g-1), then samples were
vacuum packaged and stored (4°C 10 days-1). pH values did not display differences between the groups (P>0.05).
TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and
B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g-1; TMA-N: 11.63, 13.07, 13.20 mg 100g-1; mesophilic
aerobic bacteria: 6.02, 6.30, 5.94 log CFU g-1; psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g-1), and
exceeded the limits at the 2nd day of storage. However, sensory scores of the inoculated samples were higher than
that of the controls during the storage. Sensory qualities of group A and B samples were acceptable until the 6th day,
while control samples spoiled at the 4th day. Therefore, it was concluded that sensory quality of treated samples were
better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at
low storage temperatures.

Kaynakça

  • Altuntas E G, Cosansu S & Ayhan K (2010). Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13. International Journal of Food Microbiology 141: 28–31
  • Ashie N A, Smith J P & Simpson B K (1996). Spoilage and shelf life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition 36: 87-121
  • Aymerich M T, Hugas M & Monfort J M (1998). Review: Bacteriocinogenic lactic acid bacteria associated with meat products. Food Science and Technology International 4: 141-158
  • Budde B B, Hornbeak T, Jacobsen T, Barkholt V & Koch A G (2003). Leuconostoc carnosum 4010 has the potential as a new protective culture for vacuum packed meats: culture isolation, bacteriocin identification and meat application. International Journal of Food Microbiology 83: 171-184
  • Bromberg R, Moreno I, Zaganini C L, Delboni R R & De Oliviera J (2004). Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Brazilian Journal of Microbiology 35: 137-144
  • Chikindas M L, Garcia-Garcera M J, Driessen A J M, Ledeboer A M, Nissen-Meyer J, Nes I F, Abee T, Konings W N & Venema G (1993). Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0, forms hydrophilic pores in the cytoplasmic membrane of target cells. Applied Environmental Microbiology 59: 3577-3584
  • Connel J J (1980). Control of Fish Quality. 2nd Fishing New Books Ltd. Farnham, Surrey, England, pp. 116- 139
  • Cosansu S & Ayhan K (1998). Fermente et ürünlerinde starter kültür kullanımı ile patojenlerin inhibisyonu. Gıda 23: 99–103
  • Cosansu S, Kuleaşan H, Ayhan K & Materon L (2007). Antimicrobial activity and protein profiles of Pediococcus spp. isolated from Turkish sucuk. Journal of Food Processing 31: 190-200
  • Çakır Đ & Çakmakçı M L (1998). Et tavuklarının körbarsak florasında yer alan laktobasillerin proteolitik aktiviteleri ve organik asit oluşturma yeteneklerinin belirlenmesi. Tarım Bilimleri Dergisi 4(3): 53-58
  • Djenane D, Martinez L, Blanco D, Yangüela J, Beltran J A & Roncales P (2005). Effect of Lactic acid bacteria on extension of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2 –Rich Atmosphere. Brazilian Journal of Microbiology 36: 405-412
  • Djenane D, Martinez L, Sanchez-Escalante A, Montanes L, Blanco D, Yangüela J, Beltran J A & Roncales P (2006). Effect of lactic acid bacteria on beef steak microbial flora stored under modified atmosphere and on Listeria monocytogenes in broth cultures. Food Science and Technology Resources International 12: 287-295
  • Durlu-Ozkaya F, Xanthopoulos V, Tunail N & Litopoulou-Tzanetaki E (2001). Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. Journal of Applied Microbiology 91: 861-870
  • Einarsson H & Lauzon H L (1995). Biopreservation of brined shrimp (Pandalus borealis) by bacteriocins from Lactic acid bacteria. Applied Environmental Microbiology 61: 669-676
  • Ganzle M G, Weber S & Hammes W P (1999). Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. International Journal of Food Microbiology 46: 207-217
  • Gogus A K & Kolsarici N (1992). Seafood Technology. Ankara University, Publication of Agriculture Faculty, No: 1243, p. 226
  • Jeppesen V F & Huss H H (1993). Characteristics and antagonistic activity of lactic acid bacteria isolated from chilled fish products. International Journal of Food Microbiology 18: 305-320
  • Karahan A G & Çakmakçı M L (1998). Körbarsaktan izole edilen lactobacillus suşlarının bazı özelliklerinin belirlenmesi. Tarım Bilimleri Dergisi 4(3): 59-64
  • Kişla D & Ünlütürk A (2004). Microbial shelf life of rainbow trout fillets treated with lactic culture and lactic acid. Advances in Food Science 26: 17-20
  • Kim C R & Hansberger J O (1994). Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage. Journal of Food Science 59: 513-516 Kim C R, Hansberger J O, Vickery A P, White C H &
  • Marshall D L (1995). Sodium acetate and bifidobacteria increase shelf life of refrigerated catfish fillets. Journal of Food Science 60: 25-27
  • Kotzekidou P & Bloukas J G (1996). Effect of protective cultures and packaging film permeability on shelf life of sliced vacuum packaged cooked ham. Meat Science 42: 333-345
  • Leroi F, Arbey N, Joffraud J J & Chevalier F (1996). Effect of inoculation with lactic acid bacteria on extending the shelf life of vacuum-packed cold smoked salmon. International Journal of Food Science and Technology 31: 497-504
  • Ludorff W & Meyer V (1973). Fische und Fischerzeugnisse, Paul Parey Verlag, HamburgBerlin, Germany, p.95–111, 176–269
  • Metin S, Erkan N, Varlik C & Aran N (2001). Extension of the chub mackerel (Scomber scombrus, Houttuyn 1780) treated with lactic acid. EuropeanFood Resources and Technology 213: 174-177
  • Mol S, Erkan N, Üçok D & Tosun Ş Y (2007). Effect of psychrophilic bacteria to estimate fish quality. Journal of Muscle Foods 18: 120–128
  • Olafsdottir G, Martinsdottir E, Oehlenschlager J, Dalgaard P, Jensen B, Undeland I, Mackie I M, Henehan G, Nielsen J & Nielsen H (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology 81: 258-265
  • Ozden O, Inugur M & Erkan N (2007). Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aquacultured sea bass (Dicentrarchus labrax). Radiation Physics and Chemistry 76: 1169–1178
  • Pederson C S (1949). The genus Pediococcus. Bacteriology Reviews 13: 225-232
  • Ray B, Daeschel M (1994). Bacteriocins of starter culture bacteria. In: M Dillon & G Board (Eds.), Natural antibacterial systems and food preservation, CAB International, Oxon UK, pp. 133
  • Rodgers S (2001). Preserving non-fermented refrigerated foods with microbial cultures- a review. Trends in Food Science and Technology 12: 276-284
  • Schormüller J (1968). Handbuch Der Lebensmittel Chemie; Band III/2Teil In: Tiersiche Lebensmittel Eier, Fleisch, Buttermilch, Springer Verlag, Berlin – Heidelberg-New York, pp. 1341–1397, 1561, 1578, 1584
  • Scott V N & Taylor S L (1981). Effect of nisin on the outgrowth of Clostridium botulinum spores. Journal of Food Science 46: 117-120
  • Signorini M L, Ponce-Alquicira E & Guerrero-Legarreta I (2006). Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuumpackaged beef. Journal of Muscle Foods 17: 277-290 Sikorski Z E, Kolakowska A & Burt J R (1990).
  • Postharvest biochemical and microbiological changes. In: ZE Sikorski (Ed.), Seafood: Resources Nutritional Composition and Preservation, CRC Press Inc., Boca Raton, Florida, pp. 55–76
  • Soomro A H, Masud T & Anwaar K (2002). Role of lactic acid bacteria (LAB) in food preservation and human health- a review. Pakistan Journal of Nutrition 1: 20-24
  • Stiles M (1996). Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70: 331-345
  • Sümbüloğlu K & Sümbüloğlu V (2002). Biyoistatistik. Hatipoğlu Basım ve Yayım San. ISBN: 975-7527-12- 2.10 Ankara, Turkey
  • Tanaka N, Trasman E, Lee M H, Cassens R G & Foster E M (1980). Inhibition of botulinum toxin formation in bacon by acid development. Journal of Food Protection 43: 450-457.
  • TUIK (2009). Fishery Statistics Prime Ministry Republic of Turkey” Turkish Statistical Institute. Available at: http://tuikrapor.tuik.gov.tr/reports/rwservlet?hayvanci lik
  • Varlik C, Ugur M, Gökoglu N & Gün H (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gida Teknolojisi Dernegi, Đstanbul, Turkey
  • Vyncke W (1981). Twelfth Western European Fish Technologists’ Association (WEFTA) Meeting. Copenhagen: WEFTA
  • Wessels S & Huss HH (1996). Suitability of Lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products. Food Microbiology 13: 323-332
  • Yin L J, Pan, C L & Jiang S T (2002). Effect of lactic acid bacterial fermentation on the characteristics of minced mackerel. Journal of Food Science 67: 786- 792

Pediococcus spp.’ un Vakum Paketlenmiş İstavritin (Trachurus trachurus, Linnaeus 1758) Soğuk Depolamadaki Kalitesine Etkisi

Yıl 2011, Cilt: 17 Sayı: 1, 59 - 66, 06.03.2011
https://doi.org/10.1501/Tarimbil_0000001156

Öz

İstavrit (Trachurus trachurus, Linnaeus 1758) filetoları  bakteriosin-benzeri metabolit üreten ve üretmeyen Pediococcus spp. ile ikonüle edilmiş (7 log CFU/g), ve daha sonra vakum paketlenerek depolanmıştır (4oC/10 gün).  İnoküle edilmiş örneklerin duyusal puanları depolama süresince kontrollerden yüksektir (p<0.05).  Duyusal analizlere gore kontrol ve inolülasyonlu örnekler sırasıyla 4 ve 6. günlerde  bozulmuşlardır. Ancak tüm grupların TVB-N, TMA-N değerleri ile mezofilik ve psikrofilik bakteri yükleri  hızla yükselmiş ve kabul edilebilir değerler tüm deneme gruplarında depolamanın 2. gününde TVB-N (30.15-35.65 mg/100g), TMA-N (11.63-13.20 mg/100g), mezofilik aerobi bakteri (5.94-6.30 log CFU/g), psikrofilik aerobik bakteri  (6.09-6.30 log CFU/g) olacak şekilde aşılmıştır. Ayrıca, pH değeri de gruplar arasında farklılık göstermemiştir (p>0.05). Böylece her ne kadar uygulama yapılmış örneklerin duyusal kalitesi daha iyiyse de kullanılan Pediococcus spp.’un istavrit filetolarının özellikle düşük sıcaklıkta muhafaza edilmesi konusunda yeterli olmadığı sonucuna varılmıştır.

Kaynakça

  • Altuntas E G, Cosansu S & Ayhan K (2010). Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13. International Journal of Food Microbiology 141: 28–31
  • Ashie N A, Smith J P & Simpson B K (1996). Spoilage and shelf life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition 36: 87-121
  • Aymerich M T, Hugas M & Monfort J M (1998). Review: Bacteriocinogenic lactic acid bacteria associated with meat products. Food Science and Technology International 4: 141-158
  • Budde B B, Hornbeak T, Jacobsen T, Barkholt V & Koch A G (2003). Leuconostoc carnosum 4010 has the potential as a new protective culture for vacuum packed meats: culture isolation, bacteriocin identification and meat application. International Journal of Food Microbiology 83: 171-184
  • Bromberg R, Moreno I, Zaganini C L, Delboni R R & De Oliviera J (2004). Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Brazilian Journal of Microbiology 35: 137-144
  • Chikindas M L, Garcia-Garcera M J, Driessen A J M, Ledeboer A M, Nissen-Meyer J, Nes I F, Abee T, Konings W N & Venema G (1993). Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0, forms hydrophilic pores in the cytoplasmic membrane of target cells. Applied Environmental Microbiology 59: 3577-3584
  • Connel J J (1980). Control of Fish Quality. 2nd Fishing New Books Ltd. Farnham, Surrey, England, pp. 116- 139
  • Cosansu S & Ayhan K (1998). Fermente et ürünlerinde starter kültür kullanımı ile patojenlerin inhibisyonu. Gıda 23: 99–103
  • Cosansu S, Kuleaşan H, Ayhan K & Materon L (2007). Antimicrobial activity and protein profiles of Pediococcus spp. isolated from Turkish sucuk. Journal of Food Processing 31: 190-200
  • Çakır Đ & Çakmakçı M L (1998). Et tavuklarının körbarsak florasında yer alan laktobasillerin proteolitik aktiviteleri ve organik asit oluşturma yeteneklerinin belirlenmesi. Tarım Bilimleri Dergisi 4(3): 53-58
  • Djenane D, Martinez L, Blanco D, Yangüela J, Beltran J A & Roncales P (2005). Effect of Lactic acid bacteria on extension of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2 –Rich Atmosphere. Brazilian Journal of Microbiology 36: 405-412
  • Djenane D, Martinez L, Sanchez-Escalante A, Montanes L, Blanco D, Yangüela J, Beltran J A & Roncales P (2006). Effect of lactic acid bacteria on beef steak microbial flora stored under modified atmosphere and on Listeria monocytogenes in broth cultures. Food Science and Technology Resources International 12: 287-295
  • Durlu-Ozkaya F, Xanthopoulos V, Tunail N & Litopoulou-Tzanetaki E (2001). Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. Journal of Applied Microbiology 91: 861-870
  • Einarsson H & Lauzon H L (1995). Biopreservation of brined shrimp (Pandalus borealis) by bacteriocins from Lactic acid bacteria. Applied Environmental Microbiology 61: 669-676
  • Ganzle M G, Weber S & Hammes W P (1999). Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. International Journal of Food Microbiology 46: 207-217
  • Gogus A K & Kolsarici N (1992). Seafood Technology. Ankara University, Publication of Agriculture Faculty, No: 1243, p. 226
  • Jeppesen V F & Huss H H (1993). Characteristics and antagonistic activity of lactic acid bacteria isolated from chilled fish products. International Journal of Food Microbiology 18: 305-320
  • Karahan A G & Çakmakçı M L (1998). Körbarsaktan izole edilen lactobacillus suşlarının bazı özelliklerinin belirlenmesi. Tarım Bilimleri Dergisi 4(3): 59-64
  • Kişla D & Ünlütürk A (2004). Microbial shelf life of rainbow trout fillets treated with lactic culture and lactic acid. Advances in Food Science 26: 17-20
  • Kim C R & Hansberger J O (1994). Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage. Journal of Food Science 59: 513-516 Kim C R, Hansberger J O, Vickery A P, White C H &
  • Marshall D L (1995). Sodium acetate and bifidobacteria increase shelf life of refrigerated catfish fillets. Journal of Food Science 60: 25-27
  • Kotzekidou P & Bloukas J G (1996). Effect of protective cultures and packaging film permeability on shelf life of sliced vacuum packaged cooked ham. Meat Science 42: 333-345
  • Leroi F, Arbey N, Joffraud J J & Chevalier F (1996). Effect of inoculation with lactic acid bacteria on extending the shelf life of vacuum-packed cold smoked salmon. International Journal of Food Science and Technology 31: 497-504
  • Ludorff W & Meyer V (1973). Fische und Fischerzeugnisse, Paul Parey Verlag, HamburgBerlin, Germany, p.95–111, 176–269
  • Metin S, Erkan N, Varlik C & Aran N (2001). Extension of the chub mackerel (Scomber scombrus, Houttuyn 1780) treated with lactic acid. EuropeanFood Resources and Technology 213: 174-177
  • Mol S, Erkan N, Üçok D & Tosun Ş Y (2007). Effect of psychrophilic bacteria to estimate fish quality. Journal of Muscle Foods 18: 120–128
  • Olafsdottir G, Martinsdottir E, Oehlenschlager J, Dalgaard P, Jensen B, Undeland I, Mackie I M, Henehan G, Nielsen J & Nielsen H (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology 81: 258-265
  • Ozden O, Inugur M & Erkan N (2007). Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aquacultured sea bass (Dicentrarchus labrax). Radiation Physics and Chemistry 76: 1169–1178
  • Pederson C S (1949). The genus Pediococcus. Bacteriology Reviews 13: 225-232
  • Ray B, Daeschel M (1994). Bacteriocins of starter culture bacteria. In: M Dillon & G Board (Eds.), Natural antibacterial systems and food preservation, CAB International, Oxon UK, pp. 133
  • Rodgers S (2001). Preserving non-fermented refrigerated foods with microbial cultures- a review. Trends in Food Science and Technology 12: 276-284
  • Schormüller J (1968). Handbuch Der Lebensmittel Chemie; Band III/2Teil In: Tiersiche Lebensmittel Eier, Fleisch, Buttermilch, Springer Verlag, Berlin – Heidelberg-New York, pp. 1341–1397, 1561, 1578, 1584
  • Scott V N & Taylor S L (1981). Effect of nisin on the outgrowth of Clostridium botulinum spores. Journal of Food Science 46: 117-120
  • Signorini M L, Ponce-Alquicira E & Guerrero-Legarreta I (2006). Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuumpackaged beef. Journal of Muscle Foods 17: 277-290 Sikorski Z E, Kolakowska A & Burt J R (1990).
  • Postharvest biochemical and microbiological changes. In: ZE Sikorski (Ed.), Seafood: Resources Nutritional Composition and Preservation, CRC Press Inc., Boca Raton, Florida, pp. 55–76
  • Soomro A H, Masud T & Anwaar K (2002). Role of lactic acid bacteria (LAB) in food preservation and human health- a review. Pakistan Journal of Nutrition 1: 20-24
  • Stiles M (1996). Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70: 331-345
  • Sümbüloğlu K & Sümbüloğlu V (2002). Biyoistatistik. Hatipoğlu Basım ve Yayım San. ISBN: 975-7527-12- 2.10 Ankara, Turkey
  • Tanaka N, Trasman E, Lee M H, Cassens R G & Foster E M (1980). Inhibition of botulinum toxin formation in bacon by acid development. Journal of Food Protection 43: 450-457.
  • TUIK (2009). Fishery Statistics Prime Ministry Republic of Turkey” Turkish Statistical Institute. Available at: http://tuikrapor.tuik.gov.tr/reports/rwservlet?hayvanci lik
  • Varlik C, Ugur M, Gökoglu N & Gün H (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gida Teknolojisi Dernegi, Đstanbul, Turkey
  • Vyncke W (1981). Twelfth Western European Fish Technologists’ Association (WEFTA) Meeting. Copenhagen: WEFTA
  • Wessels S & Huss HH (1996). Suitability of Lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products. Food Microbiology 13: 323-332
  • Yin L J, Pan, C L & Jiang S T (2002). Effect of lactic acid bacterial fermentation on the characteristics of minced mackerel. Journal of Food Science 67: 786- 792
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Serap Cosansu

Suhendan Mol

Didem Üçok Alaklavuk

Ş.yasemin Tosun

Yayımlanma Tarihi 6 Mart 2011
Gönderilme Tarihi 28 Aralık 2010
Yayımlandığı Sayı Yıl 2011 Cilt: 17 Sayı: 1

Kaynak Göster

APA Cosansu, S., Mol, S., Üçok Alaklavuk, D., Tosun, Ş. (2011). Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage. Journal of Agricultural Sciences, 17(1), 59-66. https://doi.org/10.1501/Tarimbil_0000001156

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