Abstract
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 μg/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 °C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 μg/mL bacteriocin EFL4 could significantly (p < 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results.
Highlights
Fresh fish can deteriorate after being captured
Purificated bacteriocin Enterococcus faecalis L04 (EFL4) from E. faecalis L04 could inhibit the growth of Gram-positive bacteria, including Streptococcus and Listeria (Table 1)
It should be noted that purified bacteriocin EFL4 displayed good antimicrobial activity against S. putrefaciens and P. fluorescens, which were considered as the specific spoilage organisms linked to the occurrence of unpleasant flavors associated with seafood spoilage [28,29,30]
Summary
Fresh fish can deteriorate after being captured. Most fish are degraded by microbial spoilage, digestive enzymes and lipases, and the oxidation of surface bacteria [1,2]. Fish decay could result in lipid oxidation, protein degradation, as well as changes in fish flavor, odor and texture. It is necessary to develop effective processing technologies to extend the shelf life. The consumers’ demand for high-quality but minimally processed products is increasing [3]. A soft or mushy texture of fish could limit the shelf-life, thereby impeding its marketing
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