The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum- packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Uçar Y. , Özoğul Y. , Özoğul F. , Durmuş M. , Köşker A. R. , Küley E.

Grasas Y Aceites, cilt.72, sa.2, ss.1-12, 2021 (SCI İndekslerine Giren Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 72 Konu: 2
  • Basım Tarihi: 2021
  • Doi Numarası: 10.3989/gya.1261192
  • Dergi Adı: Grasas Y Aceites
  • Sayfa Sayıları: ss.1-12


Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.