Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C
This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determined in days 0, 4, 8, 12 and 16. Results showed that PV and TVB-N in control samples (the sample dipped in prechilled distilled water) were deteriorated after 12 days compared to preserved samples which were acceptable after 16 days. Microbial tests indicated that control samples contained APC and PTC bacteria in day 16 more than standard limit, whereas treatment samples were in the acceptable range. In case of lactic acid bacteria, after 16 days, all samples were in the acceptable range. Results of chemical and microbial analysis showed that simultaneous use of nisin Z and sodium benzoate could increase the shelf life of vacuum packed R. frisii.
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Format: | Journal Contribution biblioteca |
Language: | English |
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2016
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Subjects: | Biotechnology, Caspian Kutum, Rutilus frisii, Microbial quality, Lipid oxidation, Nisin Z, Sodium benzoate, Antimicrobial, Temperature, |
Online Access: | http://hdl.handle.net/1834/12050 |
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dig-aquadocs-1834-120502021-05-19T06:43:32Z Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C Mirshekari, S. Safari, R. Adel, M. Motalebi Moghanjoghi, A.A. Khalili, E. Bonyadian, M. Biotechnology Caspian Kutum Rutilus frisii Microbial quality Lipid oxidation Nisin Z Sodium benzoate Antimicrobial Temperature This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determined in days 0, 4, 8, 12 and 16. Results showed that PV and TVB-N in control samples (the sample dipped in prechilled distilled water) were deteriorated after 12 days compared to preserved samples which were acceptable after 16 days. Microbial tests indicated that control samples contained APC and PTC bacteria in day 16 more than standard limit, whereas treatment samples were in the acceptable range. In case of lactic acid bacteria, after 16 days, all samples were in the acceptable range. Results of chemical and microbial analysis showed that simultaneous use of nisin Z and sodium benzoate could increase the shelf life of vacuum packed R. frisii. Published 2018-03-06T12:13:17Z 2018-03-06T12:13:17Z 2016 Journal Contribution Refereed 1562-2916 http://hdl.handle.net/1834/12050 en pp.789-801 Iran |
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Biotechnology Caspian Kutum Rutilus frisii Microbial quality Lipid oxidation Nisin Z Sodium benzoate Antimicrobial Temperature Biotechnology Caspian Kutum Rutilus frisii Microbial quality Lipid oxidation Nisin Z Sodium benzoate Antimicrobial Temperature |
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Biotechnology Caspian Kutum Rutilus frisii Microbial quality Lipid oxidation Nisin Z Sodium benzoate Antimicrobial Temperature Biotechnology Caspian Kutum Rutilus frisii Microbial quality Lipid oxidation Nisin Z Sodium benzoate Antimicrobial Temperature Mirshekari, S. Safari, R. Adel, M. Motalebi Moghanjoghi, A.A. Khalili, E. Bonyadian, M. Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C |
description |
This study was done to evaluate the antimicrobial and antioxidant effects of nisin Z (0.02 %) and sodium benzoate (1.5 and 2.5 %) in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4°C. Microbial changes [aerobic plate counts (APC), psychrotrophic counts (PTC) and lactic acid bacteria] and chemical indices [peroxide value and total volatile basic nitrogen (TVB-N)] were determined in days 0, 4, 8, 12 and 16. Results showed that PV and TVB-N in control samples (the sample dipped in prechilled distilled water) were deteriorated after 12 days compared to preserved samples which were acceptable after 16 days. Microbial tests indicated that control samples contained APC and PTC bacteria in day 16 more than standard limit, whereas treatment samples were in the acceptable range. In case of lactic acid bacteria, after 16 days, all samples were in the acceptable range. Results of chemical and microbial analysis showed that simultaneous use of nisin Z and sodium benzoate could increase the shelf life of vacuum packed R. frisii. |
format |
Journal Contribution |
topic_facet |
Biotechnology Caspian Kutum Rutilus frisii Microbial quality Lipid oxidation Nisin Z Sodium benzoate Antimicrobial Temperature |
author |
Mirshekari, S. Safari, R. Adel, M. Motalebi Moghanjoghi, A.A. Khalili, E. Bonyadian, M. |
author_facet |
Mirshekari, S. Safari, R. Adel, M. Motalebi Moghanjoghi, A.A. Khalili, E. Bonyadian, M. |
author_sort |
Mirshekari, S. |
title |
Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C |
title_short |
Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C |
title_full |
Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C |
title_fullStr |
Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C |
title_full_unstemmed |
Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦C |
title_sort |
antimicrobial and antioxidant effects of nisin z and sodium benzoate in vacuum packed caspian kutum (rutilus frisii) fillet stored at 4◦c |
publishDate |
2016 |
url |
http://hdl.handle.net/1834/12050 |
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