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Journals / Tarım Bilimleri Dergisi / 2026 / Volume: 17 Issue: 1

Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage

Pediococcus spp.’ un Vakum Paketlenmiş İstavritin (Trachurus trachurus, Linnaeus 1758) Soğuk Depolamadaki Kalitesine Etkisi

Serap Cosansu
Suhendan Mol
Didem Üçok Alaklavuk
Ş.yasemin Tosun
Pages
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Publication Date
2011-03-06
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

Therefore, it was concluded that sensory quality of treated samples were better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at low storage temperatures.

📌 3 Key Takeaways

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Objective & Hypothesis:Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g-1), then samples were vacuum packaged and stored (4°C 10 days-1). pH values did not display differences between the groups (P>0.05).
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Key Findings & Data:TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g-1; TMA-N: 11.63, 13.07, 13.20 mg 100g-1; mesophilic aerobic bacteria: 6.02, 6.30, 5.94 log CFU g-1; psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g-1), and exceeded the limits at the 2nd day of storage.
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Conclusion & Impact:Therefore, it was concluded that sensory quality of treated samples were better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at low storage temperatures.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Horse mackerel · Fish · Lactic acid bacteria

Abstract

Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g-1), then samples were vacuum packaged and stored (4°C 10 days-1). pH values did not display differences between the groups (P>0.05). TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g-1; TMA-N: 11.63, 13.07, 13.20 mg 100g-1; mesophilic aerobic bacteria: 6.02, 6.30, 5.94 log CFU g-1; psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g-1), and exceeded the limits at the 2nd day of storage. However, sensory scores of the inoculated samples were higher than that of the controls during the storage. Sensory qualities of group A and B samples were acceptable until the 6th day, while control samples spoiled at the 4th day. Therefore, it was concluded that sensory quality of treated samples were better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at low storage temperatures.

Özet

İstavrit ( Trachurus trachurus , Linnaeus 1758) filetoları bakteriosin-benzeri metabolit üreten ve üretmeyen Pediococcus spp. ile ikonüle edilmiş (7 log CFU/g), ve daha sonra vakum paketlenerek depolanmıştır (4 o C/10 gün). İnoküle edilmiş örneklerin duyusal puanları depolama süresince kontrollerden yüksektir (p<0.05). Duyusal analizlere gore kontrol ve inolülasyonlu örnekler sırasıyla 4 ve 6. günlerde bozulmuşlardır. Ancak tüm grupların TVB-N, TMA-N değerleri ile mezofilik ve psikrofilik bakteri yükleri hızla yükselmiş ve kabul edilebilir değerler tüm deneme gruplarında depolamanın 2. gününde TVB-N (30.15-35.65 mg/100g), TMA-N (11.63-13.20 mg/100g), mezofilik aerobi bakteri (5.94-6.30 log CFU/g), psikrofilik aerobik bakteri (6.09-6.30 log CFU/g) olacak şekilde aşılmıştır. Ayrıca, pH değeri de gruplar arasında farklılık göstermemiştir (p > 0.05). Böylece her ne kadar uygulama yapılmış örneklerin duyusal kalitesi daha iyiyse de kullanılan Pediococcus spp.’un istavrit filetolarının özellikle düşük sıcaklıkta muhafaza edilmesi konusunda yeterli olmadığı sonucuna varılmıştır.

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Cite This Article

Cosansu, S., Mol, S., Alaklavuk, D. Ü., Tosun, Ş. (2011). Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage. Tarım Bilimleri Dergisi, Volume: 17 Issue: 1. https://doi.org/10.1501/Tarimbil_0000001156

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