Investigation of the Effects of Latilactobacillus sakei and Latilactobacillus curvatus Free Cell Extracts on Modified Atmosphere Packaged European Sea Bass (Dicentrarchus labrax L.) Fillets

In this study, the effects of Latilactobacillus sakei (LS) and Latilactobacillus curvatus (LC) free cell extracts, packaged in modified atmosphere conditions and stored in cold storage (4 °C) on microbial (TAMB, TAPB, TLAB, TKS), chemical (pH, TVB-N, TBA, SYA, PV) and sensory (raw and cooked) quality parameters of sea bass (Dicentrarchus labrax L.) fillets were investigated. A regular increase was observed in the numbers of total aerobic mesophilic and psychrophilic bacteria, lactic acid and coliform bacteria during storage, but LC application provided lower levels of increase compared to the control group. At the end of the storage, TAMB values were determined as 8.56 log cfu/g in the control group, while it was 8.37 log cfu/g in the LC group. According to TVB-N and TBA values, it was determined that free cell extracts had positive effects on oxidative degradation. At the end of storage, TVB-N values in the control group (68.46 mg/100g) were higher than those in the treated groups (LS: 65.05 mg/100g, LC: 62.34 mg/100g). In sensory analyses (odor, taste and texture), quality losses were observed in all groups throughout storage. The control group generally had higher sensory scores, and at the end of storage (20th day), odor values were determined as 4.41, 3.71 and 3.93 in the control, LS and LC groups, respectively. A similar trend was observed in taste and texture values. Analyses on raw and cooked fillets revealed that free cell extracts did not provide significant improvement on sensory quality, but were effective in increasing microbial quality. At the end of storage, TVB-N values in the control group (68.46 mg/100g) were higher than those in the treated groups (LS: 65.05 mg/100g, LC: 62.34 mg/100g). Key Words: Latilactobacillus sakei, Latilactobacillus curvatus, MAP, Dicentrarchus labrax, free cell extract