Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 92, Issue 6, Pages 1267-1272Publisher
WILEY
DOI: 10.1002/jsfa.4693
Keywords
Paralichthys olivaceus; egg yolk antibody; antimicrobial activity; specific spoilage organism; quality; shelf life
Funding
- National Natural Science Funding of China [30972288]
- Shandong Natural Science-Shandong Commerce (Group) [2010ZRE29026]
- Earmarked Fund for China Agriculture Research System [CARS-50]
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BACKGROUND: The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food-preserving techniques which usually exploit broad-spectrum antimicrobial agents, here, based on the specific antimicrobial activity of egg yolk antibodies (IgY) against two SSO in refrigerated fish (Shewanella putrefaciens and Pseudomonas fluorescens), a novel strategy for fish preservation was suggested and evaluated. RESULTS: During storage of Paralichthys olivaceus fillets at 4 +/- 1 degrees C, the bacteria growth (including total microorganisms and the two SSO) in test groups was significantly inhibited in comparison to that of controls (P < 0.05). This antibacterial activity of the specific IgY was also confirmed by chemical analysis (pH, total volatile base nitrogen and 2-thiobarbituric acid value) and sensory evaluation, and the shelf life of samples was extended approximately from 9 days to 12-15 days in the presence of the specific IgY. CONCLUSION: These results indicated a significant antimicrobial activity of the anti-SSO IgY for refrigerated fish products, which allowed us to suggest its potential as a bio-preservative for seafood. (C) 2011 Society of Chemical Industry
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