Investigation of the effect of lysozyme and ginkgo biloba plant extraction applications on pathogene and deterioration bacteria in commercial fish species stored in the ice

In this study, the effect of lysozyme and Ginkgo biloba plant extract on the quality of sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) and sardine (Sardina pilchardus) stored in ice was evaluated. Microbiological analyzes (Salmonella spp., Listeria monocytogenes of presence, Escherichia coli, Staphylococcus aureus, total aerobic mesophilic bacteria count, psychrophil bacteria count, yeast-mold count, Enterobacteriaceace count and lactic acid bacteria counts and total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and sensory analyzes were performed every other day the storage period. According to the results of total aerobic mesophilic bacteria; the shelf life of lysozyme treated sea bream was found to be 8, and the shelf life of the sea bass was found to be 10 days. The shelf life of the whole sea bream processed with Ginkgo biloba extract was determined as 8 days. The lysozyme and Ginkgo biloba extract shelf life in sea bream and sea bass increased by two days. No contribution to the shelf life of lizozymin and Ginkgo biloba extract sardine has been found. Lysozyme and Ginkgo biloba extract exhibited antimicrobial activity against Escherichia coli, Staphylococcus aureus, Salmonella enterica and Listeria monocytogenes (MIC 8-64 mg/ml). The lysozyme showed a slowing effect on the population of Candida guilliermondii that breed in all groups throughout the storage period. The Ginkgo biloba extract achieved a 40% reduction in TBARS values for the whole sea bream group.