Abstract

Quality of marinated swordfish ready-to-eat (RTE) fillets, with or withoutinoculation of probiotic strain Lactobacillus paracasei IMPC 2.1, was assessed over 3 months of refrigerated storage at 4°C. Fish fillets from probiotic-inoculated and control RTE samples were sampled at 7, 14, 30, 60, and 90 days of storage. Microbiological tests, fatty acid (FA) profiles and malondialdehyde content were examined. Microbiological counts, including total viable count, lactic acid bacteria (LAB), yeasts and moulds, Enterobacteriaceae and Pseudomonadaceae were determined.RESULTS: Inoculation successfully ensured the growth of the probiotic strain, preventing thegrowth of other LAB types. The two RTE products showed significant differences in lipid profile and lipid oxidation along storage. In particular, inoculation with L. paracasei IMPC2.1 increased the amount of polyunsaturated FAs, and limited the amount of monounsaturated FAs and oleic acid, as well as lipid oxidation, thus representing an interesting strategy to preserve fish fillets chemical quality and to alternatively deliver probiotics.CONCLUSION: Probiotic inoculation seemed to delay the fish flesh lipid oxidation and increased the retention of polyunsaturated FAs suggesting a potential application of this probiotic strain in the seafood industry.

Autore Pugliese

• Valerio Francesca , Lavermicocca Paola , Lonigro Stella Lisa

Tutti gli autori

• Giribaldia M.; Gai F.; Peiretti P.G.; Ortoffi M.F.; Lavermicocca P.; Lonigro S.L.; Valerio F.; Cavallarin L.

Titolo volume/Rivista

Journal of the Science of Food and Agriculture

Anno di pubblicazione

2018

ISSN

0022-5142

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

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Numero di citazioni Scopus

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Settori ERC

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Codici ASJC

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