Abbasi Amin, Pourjafar Hadi, Ozma Mahdi Asghari, Taghizadeh Mansoureh, Hosseini Hedayat
Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, 19395-4741, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, 3198764653, Karaj, Iran.
Lett Appl Microbiol. 2025 May 1;78(5). doi: 10.1093/lambio/ovaf054.
This study investigates the impact of Lactiplantibacillus plantarum postbiotics (LPP) on microbiological and chemical alterations in raw rainbow trout fillets stored at 4°C. LPP, containing chemicals such as methyl ester, oleic acid, and eucalyptol, demonstrated considerable radical scavenging action and improved cellular safety, enhancing cell survival by 118.70% to 170.60% and elevating SOD (20.10-33.14 mU mg-1) and GSH-Px (99.80-120.30 mU mg-1) activity. The use of LPP (1.5%, 0.8%, 0.5%) and potassium sorbate (PS) in raw fish fillets resulted in a significant decrease in microbial proliferation, with the 1.5% LPP treatment achieving a reduction in Listeria monocytogenes count by 5.6 ± 0.07 log CFU g-1 by day 2. Additionally, chemical parameters showed marked stability; the pH value increased from 6.22 ± 0.08 to 6.4 ± 0.03 in the 1.5% LPP-treated fillets by day 12. Total volatile basic nitrogen levels for the same treatment remained below the acceptable threshold of 25 mg 100 g-1 until day 8 (21.23 ± 0.19 mg 100 g-1), while TBA levels peaked at 1.1 ± 0.02 mg kg-1 on day 12. This approach prolonged shelf life by up to 12 days, maintaining fillet quality with no adverse sensory consequences.
