W. Jang, M. T. Hasan, So-Young Park, Y. Heo, Dong Pil Kim, Jong Min Lee
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引用次数: 0
Abstract
ABSTRACT This study was conducted to investigate the combination of nisin Z and NaCl as a natural food preservative to improve the quality of fish products under refrigerated temperatures. Treatments against Listeria monocytogenes and Staphylococcus aureus included 1000 IU nisin Z (NZ) in 3% (NZ3), 5% (NZ5), or 7% NaCl solution (NZ7). Both NZ5 and NZ7 showed significantly higher antimicrobial activities, and minced Nile tilapia (Oreochromisniloticus) inoculated with L. monocytogenes or S. aureus showed a reduced microbial load compared to the positive control groups. Therefore, the combination of nisin Z and NaCl exhibited potent antibacterial activities, highlighting its usability as a natural alternative to synthetic preservatives.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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