Marinated Sea Bream Fillets Enriched with Lactiplantibacillus plantarum and Bifidobacterium animalis subsp. lactis: Brine Optimization and Product Design

Foods

Barbara Speranza¹  MariaRosaria Corbo¹  Angela Racioppo¹  Daniela Campaniello¹  Milena Sinigaglia¹  Antonio Bevilacqua¹ 

[1] Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy;

关键词: brine;    marination;    functional strains;    optimization;    sea bream;   

DOI  :  10.3390/foods10030661

来源: DOAJ

【 摘 要 】

This study aimed to design marinated sea bream fillets, inoculated with either Lactiplantibacillus plantarum (strains 11, 68, 69) or Bifidobacterium animalis subsp. lactis DSM 10140. In the first step, the optimization of brine composition was performed through a centroid; the factors of the design were citric acid, vinegar, and salt. As a result of optimization, the optimal composition of brine was set to 0.75% citric acid, 55% vinegar, and 3% NaCl. In the second step, sea bream fillets were inoculated with L. plantarum strain 69 and B. animalis subsp. lactis, marinated and then packed in a conditioning solution (oil or diluted brine); the samples were stored at 4 °C for 21 days. The viability of the strains and sensory scores were assessed. The bacteria retained a high viability throughout storage (21 days); however, the sensory scores were at their highest level for 4 days. In particular, sensory assessment suggested a preference for a conditioning solution with oil, rather than with a diluted brine. In addition, a slightly higher preference was found for B. animalis subsp. lactis.

【 授权许可】

Unknown