Table 6 Effect of enzyme-based bio-preservatives on the quality and shelf-life of aquatic products
From: New advances in biological preservation technology for aquatic products
Aquatic products Species | Species | Bio-preservatives | Mode of application (concentration) | Additional preservation | Effects | Extend shelf life | References |
|---|---|---|---|---|---|---|---|
Salmo (Salmo salar) | Brackish species | Lysozyme | Coating (20 U/mL) | Stored at 4 °C | colony count, pH, TVC, TVB-N ↓ | 6 d at least | |
Large yellow croaker (Larimichthys crocea) | Lysozyme | Coating (0.32%) | Stored at −3 °C | TVC, TVB-N, MDA ↓ histidine, flavor compounds, organoleptic quality ↑ | 7 d at least | ||
Bass fish (Lateolabrax japonicus) | Lysozyme | Film packaging (0.25%) | Stored at 4 °C | colony count, TVB-N ↓ sensory indexes, drip loss ↑ | 3 d at least | ||
Atlantic salmon (Salmo salar) | Lysozyme | Film packaging (0.1%, 0.3%, 0.5% and 0.7%) | Collagen (4%), stored at 4 °C | TVB-N, TVC ↓ preservation quality ↑ | / | ||
European seabass (Dicentrarchus labrax) | Microbial transglutaminase | Immersion (0.32% MTGase, 17.5 h of setting time and 3.56 gf/cm2 of pressure weight) | Stored at 4 °C | pH, TVB-N, totox values, drip loss and total free amino acids ↓ | 5 months | ||
Pacific white shrimp (Litopenaeus vannamei) | Glucose oxidase | Immersion (2%) | Stored at 4 °C | pH, TVB-N, TAC, protease ↓ texture properties ↑ | 2 d | ||
Basa (Pangasius bocourti) | Freshwater species | Pepsin | Immersion (0.1%) | Stored at 4 °C | pH, TVB-N, TBA, FFA ↓ sensory score, shear force ↑ | 5 d | |
Grass Carp (Ctenopharyngodon idella) | Lactoperoxidase | Film packaging (10%) | Stored at 4 °C | TVC, PTC, TBARS, Pseudomonas spp. and Shewanella spp. ↓ | 5 d | ||
Rainbow trout (Oncorhynchus mykiss) | Lactoperoxidase | Coating (15.5 mg) | Chitosan, stored at 4 °C | TVB-N, TBA, Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria ↓ sensory indexes ↑ | 4 d at least | ||
Grass Carp (Ctenopharyngodon idella) | Glucose oxidase | Immersion (12.5 U/mL) | Stored at 4 °C | colony count, pH, TVB-N ↓ sensory score ↑ | 3 d | ||
Crayfish (Procambarus clarkii) | Glutathione peroxidase | Homogenizing (0.3%) | Stored at 4 °C | pH, TVB-N, TVC, microbiological profile ↓ | 5 d | ||
Common carp (Cyprinus carpio) | Lysozyme | Immersion (0.5%) | AEO water, vacuum-packaged, stored at 2 °C | Chlorate, TVC, mesophilic anaerobic plate count, and Enterobacteriaceae count ↓ sensory indexes ↑ | 5 d at least | ||
Grass Carp (Ctenopharyngodon idella) | Lysozyme | Immersion (0.25 mg/mL) | Phytic acid (0.25 mg/mL), stored at 4 °C | pH, TVB-N, TVC, K-value ↓ | 2 d |
