Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar)
This study evaluates the potential use of protective cultures to improve the microbial quality of vacuum-packed raw Atlantic salmon. The inhibitory properties of 16 selected lactic acid bacteria and bifidobacteria against 32 spoilage organisms were characterized. As the food matrix and natural micro...
Published in: | Journal of Aquatic Food Product Technology |
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Language: | English |
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Tayor and Francis
2014
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Online Access: | http://oars.uos.ac.uk/562/ http://oars.uos.ac.uk/562/1/Lactococcus.pdf https://www.tandfonline.com/doi/abs/10.1080/10498850.2012.747579 https://doi.org/10.1080/10498850.2012.747579 |
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ftunivsuffolkir:oai:oars.uos.ac.uk:562 2023-05-15T15:31:57+02:00 Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) Ibrahim, Fandi Vesterlund, S 2014-07-01 text http://oars.uos.ac.uk/562/ http://oars.uos.ac.uk/562/1/Lactococcus.pdf https://www.tandfonline.com/doi/abs/10.1080/10498850.2012.747579 https://doi.org/10.1080/10498850.2012.747579 en eng Tayor and Francis http://oars.uos.ac.uk/562/1/Lactococcus.pdf Ibrahim, Fandi and Vesterlund, S (2014) Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar). Journal of Aquatic Food Product Technology, 23 (6). pp. 601-607. ISSN 1049-8850 doi:10.1080/10498850.2012.747579 Q Science (General) Article PeerReviewed 2014 ftunivsuffolkir https://doi.org/10.1080/10498850.2012.747579 2022-08-15T10:24:28Z This study evaluates the potential use of protective cultures to improve the microbial quality of vacuum-packed raw Atlantic salmon. The inhibitory properties of 16 selected lactic acid bacteria and bifidobacteria against 32 spoilage organisms were characterized. As the food matrix and natural microflora of the product can affect the inhibitory effect, the best inhibitory strain, Lactococcus lactis ssp. lactis, was also tested in vacuum-packed salmon. As a result, L. lactis treated products had 3-days prolonged shelf life when compared to nontreated fish. In addition, the usage of L. lactis did not change the organoleptical and textural properties of the fish. This study shows that Lactococcus lactis might be applied to increase shelf life of vacuum-packed raw fish stored at refrigeration temperatures. Article in Journal/Newspaper Atlantic salmon Salmo salar OARS - Open Access Repository Suffolk (University of Suffolk) Journal of Aquatic Food Product Technology 23 6 601 607 |
institution |
Open Polar |
collection |
OARS - Open Access Repository Suffolk (University of Suffolk) |
op_collection_id |
ftunivsuffolkir |
language |
English |
topic |
Q Science (General) |
spellingShingle |
Q Science (General) Ibrahim, Fandi Vesterlund, S Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) |
topic_facet |
Q Science (General) |
description |
This study evaluates the potential use of protective cultures to improve the microbial quality of vacuum-packed raw Atlantic salmon. The inhibitory properties of 16 selected lactic acid bacteria and bifidobacteria against 32 spoilage organisms were characterized. As the food matrix and natural microflora of the product can affect the inhibitory effect, the best inhibitory strain, Lactococcus lactis ssp. lactis, was also tested in vacuum-packed salmon. As a result, L. lactis treated products had 3-days prolonged shelf life when compared to nontreated fish. In addition, the usage of L. lactis did not change the organoleptical and textural properties of the fish. This study shows that Lactococcus lactis might be applied to increase shelf life of vacuum-packed raw fish stored at refrigeration temperatures. |
format |
Article in Journal/Newspaper |
author |
Ibrahim, Fandi Vesterlund, S |
author_facet |
Ibrahim, Fandi Vesterlund, S |
author_sort |
Ibrahim, Fandi |
title |
Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) |
title_short |
Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) |
title_full |
Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) |
title_fullStr |
Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) |
title_full_unstemmed |
Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar) |
title_sort |
lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw salmon (salmo salar) |
publisher |
Tayor and Francis |
publishDate |
2014 |
url |
http://oars.uos.ac.uk/562/ http://oars.uos.ac.uk/562/1/Lactococcus.pdf https://www.tandfonline.com/doi/abs/10.1080/10498850.2012.747579 https://doi.org/10.1080/10498850.2012.747579 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://oars.uos.ac.uk/562/1/Lactococcus.pdf Ibrahim, Fandi and Vesterlund, S (2014) Lactococcus lactis ssp. lactis as protective culture in vacuum-packed raw Salmon (Salmo salar). Journal of Aquatic Food Product Technology, 23 (6). pp. 601-607. ISSN 1049-8850 doi:10.1080/10498850.2012.747579 |
op_doi |
https://doi.org/10.1080/10498850.2012.747579 |
container_title |
Journal of Aquatic Food Product Technology |
container_volume |
23 |
container_issue |
6 |
container_start_page |
601 |
op_container_end_page |
607 |
_version_ |
1766362449200545792 |