Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Abbaspour Anbi A.; RAZAVILAR V.; NEYRIZ NAGHADEHI M.; ASADPOUR OSALOU Y.A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2020 | Volume:6 | Issue:4 Page(s): 45-58

Download Full-Text

Persian Verion

View:

429

Download:

Cites:

Information Journal Paper

Title

Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition

Author(s)

Abbaspour Anbi A. | RAZAVILAR V. | NEYRIZ NAGHADEHI M. | ASADPOUR OSALOU Y.A. | Issue Writer Certificate

Keywords

Lactococcus lactisQ1

Rainbow troutQ2

Microbial spoilageQ2

Chemical spoilageQ1

Sensory propertiesQ1

Abstract

The present study was conducted to evaluate the effect of Lactococcus lactis and its supernatant inclusion in order to increase the shelf-life of Rainbow trout fillets stored in the refrigerator. Forty-five pieces of cultured Rainbow trout with a total weight of 30 kg were prepared and were immersed in solutions of L. lactis with a dilution of 106 CFUml-1 and its supernatant with percentages of 30 and 60. In order to monitor the corruption procedure of fillet samples, chemical, microbial and sensory factors were analyzed on days 0, 5, 10 and 15. Control fillet samples had the highest and samples of fillets treated with pure bacteria contained the lowest number of microorganisms (P≤ 0. 05). The mean log of the number of psychrophilic, psychotropic, mesophilic bacteria, yeast and mold per each gram of fillet was significantly lower than that of control (P≤ 0. 05). The effect of lactic acid bacteria and supernatant on the reduction of thiobarbituric acid and total volatile nitrogen at the end of storage time was significant (P≤ 0. 05) but were not significant on pH changes (P>0. 05). The use of pure bacteria increased the points given to sensory factors. Samples treated with pure bacteria and supernatants were in good condition in term of taste at the end of the maintenance period while other treatments were unusable. Considering the results, L. lactis and its supernatant is suggested improving the shelf life of Rainbow trout fillets.

Cites

No record.

References

No record.

Cite

APA: Copy

Abbaspour Anbi, A., RAZAVILAR, V., NEYRIZ NAGHADEHI, M., & ASADPOUR OSALOU, Y.A.. (2020). Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition. JOURNAL OF FOOD MICROBIOLOGY, 6(4 ), 45-58. SID. https://sid.ir/paper/250756/en

Vancouver: Copy

Abbaspour Anbi A., RAZAVILAR V., NEYRIZ NAGHADEHI M., ASADPOUR OSALOU Y.A.. Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2020;6(4 ):45-58. Available from: https://sid.ir/paper/250756/en

IEEE: Copy

A. Abbaspour Anbi, V. RAZAVILAR, M. NEYRIZ NAGHADEHI, and Y.A. ASADPOUR OSALOU, “Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 4 , pp. 45–58, 2020, [Online]. Available: https://sid.ir/paper/250756/en

Related Journal Papers