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Quality of ready‐to‐eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1
Author(s) -
Giribaldi Marzia,
Gai Francesco,
Peiretti Pier Giorgio,
Ortoffi Marco Francesco,
Lavermicocca Paola,
Lonigro Stella Lisa,
Valerio Francesca,
Cavallarin Laura
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9161
Subject(s) - lactobacillus paracasei , probiotic , food science , lipid oxidation , tbars , lactic acid , lactobacillus , biology , polyunsaturated fatty acid , lactobacillus fermentum , fatty acid , chemistry , lipid peroxidation , bacteria , antioxidant , fermentation , biochemistry , genetics , lactobacillus plantarum
BACKGROUND The quality of marinated ready‐to‐eat (RTE) swordfish fillets, with or without inoculation with the probiotic strain Lactobacillus paracasei IMPC 2.1, was assessed over 3 months of refrigerated storage at 4 °C. RTE probiotic and control fish fillets were sampled after 7, 14, 30, 60, and 90 days of storage. Microbiological tests were performed, and fatty acid (FA) profiles and malondialdehyde content were examined. Microbiological counts, including total viable count, lactic acid bacteria (LAB), yeasts, moulds, Enterobacteriaceae, and Pseudomonadaceae were determined. RESULTS Inoculation successfully ensured the growth of the probiotic strain and prevented the growth of other LAB. The two RTE products showed significant differences in lipid profile and lipid oxidation during storage. In particular, inoculation with L. paracasei IMPC 2.1 increased the amount of polyunsaturated FAs and limited the amount of monounsaturated FAs and oleic acid, as well as lipid oxidation. It thus represents an interesting strategy for preserving the chemical quality of fish fillets and an alternative means of delivering probiotics. CONCLUSION Probiotic inoculation with Lactobacillus paracasei seemed to delay lipid oxidation of the fish flesh and increase the retention of polyunsaturated FAs, suggesting a potential application for this strain in the seafood industry. © 2018 Society of Chemical Industry