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Pregled bibliografske jedinice broj: 870781

Development and Evaluation of Marinade on the Basis of Bitter Orange with Lactobacillus plantarum O1 for Bio-preservation and Flavouring 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 Flavouring of Sea Food // 46th WEFTA CONFERENCE PROCEEDINGS / Vidaček, Sanja (ur.).
Zagreb: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia, 2016. str. 47-50 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


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

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
46th WEFTA CONFERENCE PROCEEDINGS / Vidaček, Sanja - Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia, 2016, 47-50

ISBN
978-953-6893-10-2

Skup
46th WEFTA CONCERENCE, From Local Fish to Global DISH

Mjesto i datum
Split, Hrvatska, 12.-14.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Biopreservation, fish marinade, Lactobacillus plantarum O1, seabass fillet

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb