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Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets
- Chaves López, Clemencia, Serio, Annalisa, Montalvo, Costanza, Ramirez, Cristina, Peréz Álvarez, José Angel, Paparella, Antonello, Mastrocola, Dino, Martuscelli, Maria
- Journal of food science and technology 2017 v.54 no.10 pp. 3268-3277
- Gram-negative bacteria, Gram-positive bacteria, Oncorhynchus mykiss, Pseudomonas, antimicrobial properties, color, consumer acceptance, fillets, fish, histamine, nisin, odors, shelf life, soymilk, texture, vacuum packaging, whey powder
- Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1.4% (v/v) and whey powder 11.2% (w/v) dissolved in deionized water with addition of nisin (500 mg L⁻¹); the control batch (CB), consisting of samples immersed in the former broth without addition of nisin. A positive effect of nisin resulted on colour stability; in fact, the global colour index ΔE remained constant during the storage of treated rainbow trout samples, while it increased in the control. However, the behaviour of microbiota, texture, odour and biogenic amines were comparable between fillet samples treated with nisin broth and with control medium (without nisin). No inhibitory effects of nisin on biogenic amines accumulation was observed; conversely, the decline of histamine content (about 30%), observed only in fishes of the control batch, may be correlated to the presence of histamine-degradating bacteria (Pseudomonas species). Further studies are necessary to investigate nisin action mechanism on the colour, an important physical characteristic involved in the product quality and consumer acceptability.