Prolonging Shelf Life of Fish (Sea catfish) by the Additions of Combined Bio-preservatives
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Abstract:
Seafood is susceptible to spoilage due to its high concentration of nutrition. Microorganisms play a key role in the spoilage of most seafood. Eight microbial strains were isolated from spoiled Sea catfish in this study, which were identified to be Exiguobacterium acetylicum, Acinetobacter johnsonii, Kocuria sp., Arthrobacter creatinolyticus, Pseudomonas stutzeri, Bacillus subtilis, Psychrobacter celer and Acinetobacter lwoffii. Minimal inhibitory concentrations (MIC) of 3 bio-preservatives (ε-polylysine, Nisin and lysozyme) on the isolated strains were determined. The inhibitory of total bacteria counts by combined bio-preservatives were optimized by response surface methodology. The optimized concentration of ε-polylysine, Nisin and lysozyme was 367.5, 375.0 and 235.0 mg/kg, respectively. The combined bio-preservatives damaged the bacterial cell membrane integrity and increased bacterial membrane permeability of Bacillus subtilis, evidenced by scanning electron microscopy. Total bacteria counts, pH value and TVB-N of Sea catfish with an optimized combined bio-preservative were determined to verify the antibacterial effect, which showed shelf life of Sea catfish with combined bio-preservatives was about twice as long as control both stored at 4 ℃.
