Table 5.
Compilation of studies on the impact of biopreservative techniques on the quality and preservation of seafood.
| Product | Biopreservative Agent | Results | Reference |
|---|---|---|---|
| Hake * | Lacticaseibacillus paracasei L26 and Bifidobacterium lactis B94 | Lower total viable counts, H2S-producing bacteria, and total volatile basic nitrogen. TVB-N values below the limit of acceptability after 15 days. Over one week of extension of shelf life. Increase in probiotic cultures in the product. |
[151] |
| Hake (Merluccius hubbsi) | Enterococcus mundtii STw38 | Low values of total mesophilic counts (1.5 log cycles) compared to control (4.0 log cycles). Decrease in enterococci population for the initial 3 days, with recovery to inoculation levels afterward. |
[149] |
| Ribbonfish (Trichiurus lepturus) | Lactobacillus plantarum SKD4 cell-free supernatant and Pediococcus stilesii SKD11 cell-free supernatant | Slight acidification of the product. Significant inhibition of bacterial growth. Low trimethylamine (TMA) values during storage. Diminished changes in color values. Conservation of sensorial characteristics throughout storage. | [154] |
| Litopenaeus vannamei (Shrimp) | Lactobacillus plantarum AB-1 and Lactobacillus casei | Higher sensory scores in co-cultured samples. Total volatile basic nitrogen under 30 mg/100 g limit for 8 days (5 days in control samples). Lower pH. | [155] |
| Horse mackerel * | Lactobacillus sakei ATCC 15521 | Inhibition of bacterial growth, up to 1.5 log CFU/g. Typical bacteriostatic effect. Lower total volatile basic nitrogen and pH values. | [167] |
| Salmon * | Bacteriocin Enterococcus faecalis L04 | Foodborne pathogen and food spoilage bacteria inhibition. Reduced total viable counts, lipid oxidation, and TVB-N values. Better maintenance of product quality during storage in refrigerated conditions. Preservation of sensorial characteristics. | [168] |
| Salmon * |
Carnobacterium maltaromaticum SF1944, Lactococcus piscium EU2229, Leuconostoc gelidum EU2249, Vagococcus fluvialis CD264, Carnobacterium inhibens MIP2551, and Aerococcus viridans SF1044 |
Sensorial characteristics remained desirable for extended periods in samples treated with V. fluvialis. Strong, undesirable, acidification of samples inoculated with L. piscium or L. gelidum. Inhibited spoilage bacteria growth. Inhibition of Listeria monocytogenes growth. | [156] |
| Olive flounder (Paralichthys olivaceus) | Bacteriophage Spp001 |
Shelf life-extension from <4 to 14 days. Inhibition of bacterial growth, both total viable count and specific spoilage organisms. Preservation of good sensorial characteristics | [161] |
| Tuna * | Bacteriophage FSP1 | No significant impact on total viable cell counts. Considerable inhibition of Morganella morganni cells. Reduced levels of histamine accumulation. | [162] |
| Atlantic horse mackerel (Trachurus trachurus) | Bacteriophage AZT6 | Reduction in Serratia population by up to 90% during fish storage. Similar total viable counts to control. | [163] |
| Rainbow trout (Salmo irideus) | Bacteriophages Ah1, Pf1, Psp6, Ro1, Cf1, and Lm1 | Inhibition of mesophilic aerobic bacteria growth. Samples treated with the cocktail remained under 105 CFU/g for 3 days longer than control samples. | [165] |
Legend: * no binomial classification of species provided by the study.