Application of nisin and lactobacillus plantarum as biopreservatives in sausage from two species of fish: tilapia (Areochromis niloticus) and paiche (Arapaima gigas).
DOI:
https://doi.org/10.12873/451karolKeywords:
Oreochromis niloticus, Arapaima gigas, biopreservative, sausages, microbiological quality.Abstract
Introduction: The production of fish sausages faces microbiological and stability challenges. These challenges are crucial due to increasing concerns about food safety
Objective: To evaluate the application of nisin and Lactobacillus plantarum as biopreservatives in sausage from two fish species: tilapia (Oreochromis niloticus) and paiche (Arapaima gigas).
Methods: A completely randomized design (CRD) with an A*B factorial arrangement was used, where Factor A corresponds to the biopreservatives and Factor B to the fish species. To determine differences in the treatment means, Tukey's multiple range test was applied (p<0.05). Physicochemical characteristics (pH, moisture, ash, protein, and fat) and the microbiological quality of the final product were evaluated.
Results: Regarding the physicochemical characterization, a significant difference (p<0.05) was observed depending on the fish species and the type of biopreservative used. The pH values were between 5.50 and 6.81. In addition, by incorporating Lactobacillus plantarum, a reduction in moisture and ash content was recorded, reaching values of 19.30% and 2.01%, respectively. On the other hand, the fat and protein content was influenced by the species used, determining that the samples in which Oreochromis niloticus was used showed a higher protein content (10.55% - 11.90%) and fat (15.15%). In relation to microbiological quality, both nisin and Lactobacillus plantarum significantly inhibited pathogenic microorganisms compared to samples without biopreservatives.
Conclusions: Fish type and biopreservatives significantly impact sausage quality. Sausages made with Oreochromis niloticus without biopreservatives had high pH and moisture, while Lactobacillus plantarum and nisin improved product stability. Tilapia had higher protein and fat content than paiche, and both biopreservatives inhibited bacterial growth.
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