Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs

doi:10.7506/spkx1002-6630-20181019-207

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (21): 229-235.doi: 10.7506/spkx1002-6630-20181019-207

• Packaging & Storage • Previous Articles Next Articles

Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs

CUI Tianqi, DU Hong, Lü Xinran, GUO Chao, BAI Fengling, YI Shumin, DING Haochen, HUANG Jianlian, LI Jianrong

(1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agriculturaland Aquatic Products, National R & D Branch Center for Surimi and Surimi Product Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Liaoning Anjoy Food Co. Ltd., Anshan 114100, China)

Online:2019-11-15 Published:2019-12-02

Abstract

Abstract: The efficacy of crude bacteriocin of Lactobacillus plantarum JY-22 was evaluated in preserving the quality of silver carp meatballs inoculated with Bacillus licheniformis or Bacillus cereus. The product quality and safety were evaluated by sensory, physicochemical and bacteriological indicators. The results showed that the addition of JY22 bacteriocin could improve the sensory quality of fish meatballs and effectively inhibit the growth of Bacillus in fish meatballs. On the 21st day of storage, JY-22 bacteriocin at a concentration of 0.6 minimum inhibitory concentration (MIC) reduced the viable cell count of fish meatballs inoculated with Bacillus licheniformis or Bacillus cereus alone by 1.92 (lg (CFU/g)) and 1.00 (lg (CFU/g)), respectively. JY-22 bacteriocin slowed the decrease in pH during the storage of fish meatballs and reduced the whiteness, but it had little effect on the elasticity. JY-22 bacteriocin at 0.6 MIC could extend the shelf life of the product by at least 3 days. To conclude, JY-22 bacteriocin could effectively control the growth and reproduction of Bacillus in fish meatballs, and preserve the product quality.

Key words: Lactobacillus plantarum JY-22, Bacillus, antibacterial activity, silver carp meatballs, preservation

CLC Number:

TS254.4

CUI Tianqi, DU Hong, Lü Xinran, GUO Chao, BAI Fengling, YI Shumin, DING Haochen, HUANG Jianlian, LI Jianrong. Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs[J]. FOOD SCIENCE, 2019, 40(21): 229-235.

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Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs

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