Investigation of the effects of latilactobacillus sakei cell free and plant extracts on modified atmosphere packed sea bass (dicentrarchus labrax) fillets

In this study, the effects of Latilactobacillus sakei (L. sakei) cell-free, juniper (Juniperus communis) waste and blackberry (Rubus fruticosus) extract applications on the microbiological, chemical, and sensory properties of European sea bass (Dicentrarchus labrax) fillets stored under refrigeration were evaluated. The samples were divided into three groups: the group with L. sakei cell-free extract (LS), the group treated with Juniperus communis waste extract with LS (LS+AAE), and the group treated with blackberry extract with LS (LS+BE), and stored at 2°C for 22 days. During the storage time, tests were done to check the levels of different types of bacteria, pH, and various chemical compounds in the fish samples. According to the sensory evaluation results, the LS and LS+AAE groups were rejected by the panellists on the 13th storage day and the LS+BE group on the 20th storage day. The TVB-N values in the LS and LS+AAE groups (35.06 and 36.36 mg/100g) exceeded the consumption limit on day 13, whereas in the LS+BE group (51.88 mg/100g), this threshold was surpassed on day 22 (p<0.05). Similarly, the total mesophilic aerobic bacteria count exceeds 7 log cfu/g in the LS and LS+AAE groups by day 16, while it remained at 5.55 log cfu/g in the LS+BE group. In addition, oxidative and lipolytic spoilage indicators such as TBA, FFA, and PV showed better results in the BE group throughout the storage period compared to the other groups. These findings demonstrate that the combined application of blackberry extract with L. sakei cell-free extract effectively delays both microbiological and chemical spoilage, offering a natural preservative system that helps maintain sensory quality and extend shelf life. Keywords: Latilactobacillus sakei, Blackberry Extract, Juniper waste, Bioprotection, Modified Atmosphere Packaging (MAP)