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


Gavrilović, Ana; Frece, Jadranka; Markov, Ksenija; Jug-Dujaković, Jurica
Development and Evaluation of Marinade on the Basis of Bitter Orange with Lactobacillus plantarum O1 for Bio-preservation and Flavoring of Sea Food // Book of Abstracts
Split, 2016. str. 131-132 (poster, međunarodna recenzija, sažetak, znanstveni)


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

Autori
Gavrilović, Ana ; Frece, Jadranka ; Markov, Ksenija ; Jug-Dujaković, Jurica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / - Split, 2016, 131-132

Skup
46th WEFTA Conference

Mjesto i datum
Split, Hrvatska, 12-14.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bio-preservation; Lactobacillus plantarum; sea food; shelf life

Sažetak
Daily emergence of new aquaculture species and products on the world market is not motivated only by diversification of aquaculture products, but also by the demand for healthy products and safe food without the use of chemical preservation methods. Bio-preservation, as an innovative strategy, involves the use of natural preservatives which are safe for human consumption. Fish preservation by marinade is until now mainly used for the scombroid fish. A new product for flavoring and preservation of different types of fish and seafood with a specific organoleptic properties was developed during this study in the form of marinade on the basis of bitter orange (Citrus aurantium L.). The main preservative effect was achieved with L. plantarum O1 DSM32196 that was isolated from natural micro flora of sea bream digestive system. The preservation efficiency of different concentrations of L. plantarum O1 DSM32196 in marinated sea bass fillets stored for two weeks at the temperature of +4°C to +8 °C was compared with the conservation efficiency of L. plantarum ATCC under the same storage conditions. Total count (cfu/g) of Vibrio sp., E. coli, total coliforms, lactic acid bacteria and the concentration of histamine (mg/100 g) in marinated fillets were analyzed every day during the storage period for the efficiency evaluation. Furthermore, the pH of the meat and marinade was measured every day. The preservation efficiency of marinade that contained L. plantarum O1 DSM32196 was significantly higher in comparison to that which contained L. plantarum ATCC. The shelf life of this product was extended to two week period. According to the results of this study, the highest shelf-life can be achieved with the following formulation: 65-75% of 1, 5-2, 5% brine solution, 20-25% bitter orange juice , 1, 5-2% mixture of spices (dry leaf of laurel, Laurus nobilis L. ; dry leaf of sage, Salvia officinalis L. ; dry leaf of rosemary, Rosmarinus officinalis L.) ; black pepper, Piper nigrum L. ; cayenne pepper, Capsicum annuum L. ; dry, row or extract of garlic, Allium sativum L.) and 1, 5 – 2% suspension of Lactobacillus plantarum O1 DSM32196 in sterile physiological solution in concentration of 1x103-1x108 cfu/ml.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Sveučilište Jurja Dobrile u Puli