Protective effects of Bacillus velezensis on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw cycles.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-11 DOI:10.1002/jsfa.14022

Yanyan Gao, Wenwu Zhu, Xiangdi Lou, Qiang Zhou, Tong Tian, Weitao Gong, Jianhua Xiong

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引用次数: 0

Abstract

Background: Probiotics have excellent antioxidant and antibacterial effects and are also considered to be promising natural biological preservatives. This study examined the freeze-thaw stability of the antioxidant and antibacterial activity of probiotic Bacillus velezensis PJP10, and evaluated the effect of different concentrations of PJP10 (10⁶, 10⁷, and 10⁸ CFU mL^-1) on microbial growth, textural characteristics, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw cycles.

Results: Freeze-thaw cycles had little effect on the antioxidant and antibacterial stability of PJP10. Treatment with the PJP10 strain slowed effectively the increase in Aeromonas spp. counts (ASC), pH, total volatile basal nitrogen (TVB-N), and thiobarbituric acid (TBA) values of the freeze-thaw fish fillets. It maintained the textural quality of fillets, inhibiting the reduction of hardness, springiness, gumminess, cohesiveness, chewiness, and resilience values, and reduced lipid oxidation, as evidenced by decreased carbonyl values and conjugated diene values after multiple freeze-thaw cycles.

Conclusion: Probiotic B. velezensis PJP10 had protective effects on microbiological, textural, and physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw storage, suggesting a potential application of this strain in the freeze-thaw preservation of freshwater fish. © 2024 Society of Chemical Industry.

查看原文本刊更多论文

枯草芽孢杆菌在反复冻融循环中对草鱼鱼片质地、理化特性和脂质氧化的保护作用。

背景：益生菌具有出色的抗氧化和抗菌效果，也被认为是很有前途的天然生物防腐剂。本研究考察了益生菌 Bacillus velezensis PJP10 抗氧化和抗菌活性的冻融稳定性，并评估了不同浓度的 PJP10（106、107 和 108 CFU mL-1）在反复冻融循环中对草鱼片的微生物生长、纹理特征、理化性质和脂质氧化的影响：冻融循环对 PJP10 的抗氧化和抗菌稳定性影响很小。用 PJP10 菌株处理可有效减缓冻融鱼片中气单胞菌计数（ASC）、pH 值、总挥发性基氮（TVB-N）和硫代巴比妥酸（TBA）值的增加。它能保持鱼片的质地品质，抑制硬度、弹力、胶质感、凝聚力、咀嚼感和回弹值的降低，并减少脂质氧化，这体现在多次冻融循环后羰基值和共轭二烯值的降低：结论：益生菌 B. velezensis PJP10 在反复冻融贮藏过程中对草鱼鱼片的微生物、质地和理化特性以及脂质氧化具有保护作用，这表明该菌株在淡水鱼冻融保鲜中具有潜在的应用价值。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.