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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 degrees C

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dc.contributor.author Ucar, Y.
dc.contributor.author Ozogul, Y.
dc.contributor.author Ozogul, F.
dc.contributor.author Durmus, M.
dc.contributor.author Kosker, A. R.
dc.contributor.author Boga, E. Kuley
dc.date.accessioned 2023-01-06T11:01:28Z
dc.date.available 2023-01-06T11:01:28Z
dc.date.issued 2021
dc.identifier.citation Ucar, Y., Ozogul, Y., Ozogul, F., Durmus, M., Kosker, AR., Boga, EK. (2021). 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 degrees C. Grasas Y Aceites, 72(2), -.Doi:10.3989/gya.1261192 en_US
dc.identifier.isbn 0017-3495
dc.identifier.isbn 1988-4214
dc.identifier.uri http://dx.doi.org/10.3989/gya.1261192
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:000658900100001
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3441
dc.description WoS Categories : Chemistry, Applied; Food Science & Technology Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED) Research Areas : Chemistry; Food Science & Technology Open Access Designations : gold en_US
dc.description.abstract 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 degrees 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. en_US
dc.language.iso eng en_US
dc.publisher CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC MADRID en_US
dc.relation.isversionof 10.3989/gya.1261192 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject SODIUM-ACETATE; RAINBOW-TROUT; FATTY-ACID; SHELF-LIFE; SUNFLOWER; BREAM; OIL en_US
dc.subject Antimicrobial activity; Dicentrarchus labrax; Nisin; Quality changes; Shelf life en_US
dc.title 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 degrees C en_US
dc.type article en_US
dc.relation.journal GRASAS Y ACEITES en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-6770-6652 en_US
dc.contributor.authorID 0000-0002-4807-3546 en_US
dc.contributor.authorID 0000-0002-0655-0105 en_US
dc.identifier.volume 72 en_US
dc.identifier.issue 2 en_US


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