Comparative effects of lactic acid, nisin, coating combined and alone applications on some postmortem quality criteria of refrigerated Sardina pilchardus

Journal of Food Quality

Volumn 29, Issue 6, 2006, Pages 658-671

  Gogus, Ugur ^a   Bozoglu, Faruk ^a   Yurdugul, Seyhun ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); PSEUDOMONAS; SARDINA PILCHARDUS;

EID: 33845415666     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00097.x     Document Type: Article

References (26)

1. BAGGE-RAVN, D., NG, Y., HJELM, M., CHRISTIANSEN, N.J., JOHANSEN, C. and GRAM, L. 2003. The microbial ecology of processing equipment in different fish industries-analysis of the microflora during processing and following cleaning and disinfection. Int. J. Food Microbiol. 87, 239-250.
2. COLLINS, C.H., LYNE, P.M. and GRANGE, J.M. 1991. Collins and Lyne's Microbiological Methods. Pseudomonas, 6th Ed., Butterworth & Co, Ltd., London, UK.
3. DANIELS, R. 1973. Water-in-oil emulsions. In Edible Coatings and Soluble Packaging (M. Giovanni, ed.). Food Technology Review, No. 3, s. 199. Noyes Data Corporation, Park Ridge, NJ.
4. EPPLING, L., CARPENTER, J. and BLANKENSHIP, L. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. J. Food Prot. 56, 536-540.
5. GARRIGA, M., AYMERICH, M.T., COSTA, S., MONFORT, J.M. and HUGAS, M. 2002. Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage. Food Microbiol. 79(5), 509-518.
6. GRAM, L. and HUSS, H.H. 1996. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 33(1), 121-137.
7. GRAM, L., NEERGAARD, W.C. and HUSS, H.H. 1990. The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus). Int. J. Food Microbiol. 10(3-4), 303-316.
8. HARDIN, M., ACUFF, G., LUCIA, L., OMAN, J. and SAVELL, J. 1995. Comparison of methods for decontamination from beef carcass surfaces. J. Food Prot. 58, 368-372.
9. HELANDER, I.M. and MATTILA-SANDHOLM, T. 2000. Permeability barrier of the Gram-negative bacterial outer membrane with special reference to nisin. Int. J. Food Microbiol. 60, 153-161.
10. HUSS, H.H. 1995. Quality and quality changes in fresh fish. 8-Assesment of fish quality. Evaluation of cooked fish. Table 8.2 and Appendix E. FAO Fisheries Technical Papers-T348, ISBN 9251035075 V7180/E, pp. 20-22.
11. LAKSMANAN, R., SHAKILA, R.J. and JEYASEKARAM, G. 2002. Survival of amine-formine bacteria during the ice storage of fish and shrimp. Food Microbiol. 79(6), 617-625.
12. MEILGAARD, M., CIVILLE, G.V. and CARR, B.T. 1991. Multisample comparisons test. Multisample difference test: Rating approach-evaluation by analysis of variance (Anova). In Sensory Evaluation Techniques, 2nd Ed., p. 115, CRC Press, Inc., Boca Raton, FL.
13. MIGUEZ, B. and COMBARRO, M.P. 2003. Bacteria associated with sardine (Sardina pilchardus) eggs in a natural environment (Ria de Viga, Galicia, northwestern Spain). FEMS Microbiol. Ecol. 44(3), 329-334.
14. NETTLES, C. and SIRAGUSA, G.R. 1994. Decontamination of beef carcass tissue with nisin using a pilot scale model carcass washer. Food Microbiol. 11(6), 481-489.
15. OGDEN, K. and TUBB, R.S. 1985. Inhibition of beer-spoilage lactic acid bacteria by nisin. J. Inst. Brew. 91, 390-392.
16. PAPADOPOULOS, V., CHOULIARA, I., BADEKA, A., SAVVAIDIS, I.N. and KONTOMINAS, M.G. 2003. Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol. 20(4), 411-420.
17. PONCE, E., PLA, R., SENDRA, E., GUAMIS, B. and MOR-MUR, M. 1998. Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg. Int. J. Food Microbiol. 43(1-2), 15-19.
18. SAMELIS, J., BEDIE, G.K., SOFOS, J.N., BELK, K.E., SCANGA, J.A. and SMITH, G.C. 2005. Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages. LWT Food Sci. Technol. 38, 21-28.
19. SHEFFET, S.M., SHELDON, B.W. and KLAENHAMMER, T.R. 1995. Efficacy of optimized nisin-based treatments to inhibit Salmonella typhimurium and extend shelf life of broiler carcasses. J. Food Prot. 58, 1077-1082.
20. SMULDERS, F.J.M. and GREER, G. 1998. Integrating microbial decontamination with organic acids in HACCP programs for muscle foods: Prospects and controversies. Int. J. Food Microbiol. 44(3), 149-169.
21. SMULDERS, F.J.M. and WOOLTHUIS, C. 1985. Immediate and delayed microbiological effects of lactic acid decontamination of calf carcasses-influence on conventionally boned versus hot-boned and vacuum-packaged cuts. J. Food Prot. 48, 838-844.
22. SPANGGAARD, B., HUBER, I., NIELSEN, J., Nielsen, T., APPEL, K.F. and GRAM, L. 2000. The microflora of rainbow trout intestine: A comparison of traditional and molecular identification. Aquaculture 182(1-2), 1-15.
23. STEVENS, K.A., SHELDON, B.W., KLAPES, N.A. and KLAENHAMMER, T.R. 1991. Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria. Appl. Environ. Microbiol. 57(12), 3613-3614.
24. TAOUKIS, P.S., KOUTSOUMANIS, K. and NYCHAS, G.J.E. 1999. Modelling for shell life control of chilled fish. Int. J. Food Microbiol. 55(1), 21-31.
25. YUSTE, J., PLA, R., CAPELLAS, M. and MOR-MUR, M. 2002. Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination. Food Control 13(6-1), 451-455.
26. ZUCKERMAN, H. and AVRAHAM, B.R. 2002. Control of growth of L. monocytogenes in fresh Salmon using Microgard™ and nisin. Lebensm.-Wiss. Technol. 35(6), 543-548.