The effect of nisin from Lactococcus lactis subsp. lactis on refrigerated patin fillet quality

International Conference On Food Science and Engineering 2016

Adilla, S.N.^1 ; Utami, R.^1 ; Nursiwi, A.^1 ; Nurhartadi, E.^1

Departmenet of Food Science and Technology, Universitas Sebelas Maret, Ir Sutami Street No. 36A, Central Java, Surakarta, Indonesia^1

关键词: Completely randomized designs;    Fillet qualities;    Lactococcus lactis;    N value;    One-factor;    Refrigerated storages;    Shelf life;    Total plate count;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012014/pdf
DOI  :  10.1088/1757-899X/193/1/012014

来源: IOP

【 摘 要 】

The effect of nisin from Lactococcus lactis subsp. lactis with spraying method application on quality of patin fillet during refrigerated storage (4±1°C) was investigated. The quality of patin fillet based on total plate count (TPC), pH, TVB-N, and TBA values during 16 days at 4±1°C. Completely Randomized Design (CDR) was used in one factor (nisin activity) at 0 IU/ml, 500 IU/ml, 1000 IU/ml, and 2000 IU/ml. The observation was done at 0, 4th, 8th, 12th, and 16th days of storage. The result showed that variation of nisin activity significantly affected the quality of fillet according to TPC, pH, and TVB-N values, however no significant difference on the obtained of TBA value. Nisin in 500 IU/ml, 1000 IU/ml, and 2000 IU/ml could extend the shelf-life of fillet until 4th, 8th, and 12th days respectively based on standard in all parameters.