The Effects of Nisin Used at Different Concentrations on Color Changes of Sea Bass (Dicentrarchus labrax, Linnaeus, 1758) Fillets Under Chilled and Vacuum Packed Conditions

Abstract

In this study, the effects of nisin solutions prepared at different concentrations (0.2%, 0.4% and 0.8%) on colour changes during cold and vacuum packed storage of sea bass fillets were investigated. In the sensory analysis (raw and cooked) performed by the panellists, the shelf life of sea bass in trial I was 6 and 8 days for control and nisin treatment groups, respectively; in trial II was 12 and 14 days for control and nisin treatment groups, respectively. There was no negative effect of the application of nisin on the natural smell and aroma of fish meat. It has been found that the application of nisin, which is more preferred by the panellists than the control group, prolongs the shelf life of the sea bass for 2 days for all trials. The results indicated that the seabass fillets treated with only nisin (trial I) and the combined use of the vacuum packaging and nisin (trial II) resulted in better preservation of colour. The results of study revealed better colour results for 12 days in trial I and 18 days in trial II storage time better consumer perception than control group. The results of the study revealed better colour results for 12 days in trial I and for 18 days in trial II and better consumer perception than control group. As a result, the application of nisin had a positive effect on the colour stability of the fillets. The findings of the present study include useful information on the quality and control of seafood. It is foreseen that informing the food sector and consumers about the use of nisin as an alternative natural preservative with positive effects on human health can have an economic and social widespread effect.