Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design
This study aimed to design marinated sea bream fillets, inoculated with either <i>Lactiplantibacillus plantarum</i> (strains 11, 68, 69) or <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> DSM 10140. In the first step, the optimization of brine composition was...
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/661 |
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| author | Barbara Speranza Antonio Bevilacqua Angela Racioppo Daniela Campaniello Milena Sinigaglia Maria Rosaria Corbo |
| author_facet | Barbara Speranza Antonio Bevilacqua Angela Racioppo Daniela Campaniello Milena Sinigaglia Maria Rosaria Corbo |
| author_sort | Barbara Speranza |
| collection | DOAJ |
| description | This study aimed to design marinated sea bream fillets, inoculated with either <i>Lactiplantibacillus plantarum</i> (strains 11, 68, 69) or <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> DSM 10140. In the first step, the optimization of brine composition was performed through a centroid; the factors of the design were citric acid, vinegar, and salt. As a result of optimization, the optimal composition of brine was set to 0.75% citric acid, 55% vinegar, and 3% NaCl. In the second step, sea bream fillets were inoculated with <i>L. plantarum</i> strain 69 and <i>B. animalis</i> subsp. <i>lactis</i>, marinated and then packed in a conditioning solution (oil or diluted brine); the samples were stored at 4 °C for 21 days. The viability of the strains and sensory scores were assessed. The bacteria retained a high viability throughout storage (21 days); however, the sensory scores were at their highest level for 4 days. In particular, sensory assessment suggested a preference for a conditioning solution with oil, rather than with a diluted brine. In addition, a slightly higher preference was found for <i>B. animalis</i> subsp. <i>lactis</i>. |
| first_indexed | 2024-03-10T13:05:08Z |
| format | Article |
| id | doaj.art-b0d34a02ad2a45c495401a1bac9d2997 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:05:08Z |
| publishDate | 2021-03-01 |
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| series | Foods |
| spelling | doaj.art-b0d34a02ad2a45c495401a1bac9d29972023-11-21T11:14:30ZengMDPI AGFoods2304-81582021-03-0110366110.3390/foods10030661Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product DesignBarbara Speranza0Antonio Bevilacqua1Angela Racioppo2Daniela Campaniello3Milena Sinigaglia4Maria Rosaria Corbo5Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, ItalyThis study aimed to design marinated sea bream fillets, inoculated with either <i>Lactiplantibacillus plantarum</i> (strains 11, 68, 69) or <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> DSM 10140. In the first step, the optimization of brine composition was performed through a centroid; the factors of the design were citric acid, vinegar, and salt. As a result of optimization, the optimal composition of brine was set to 0.75% citric acid, 55% vinegar, and 3% NaCl. In the second step, sea bream fillets were inoculated with <i>L. plantarum</i> strain 69 and <i>B. animalis</i> subsp. <i>lactis</i>, marinated and then packed in a conditioning solution (oil or diluted brine); the samples were stored at 4 °C for 21 days. The viability of the strains and sensory scores were assessed. The bacteria retained a high viability throughout storage (21 days); however, the sensory scores were at their highest level for 4 days. In particular, sensory assessment suggested a preference for a conditioning solution with oil, rather than with a diluted brine. In addition, a slightly higher preference was found for <i>B. animalis</i> subsp. <i>lactis</i>.https://www.mdpi.com/2304-8158/10/3/661brinemarinationfunctional strainsoptimizationsea bream |
| spellingShingle | Barbara Speranza Antonio Bevilacqua Angela Racioppo Daniela Campaniello Milena Sinigaglia Maria Rosaria Corbo Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design Foods brine marination functional strains optimization sea bream |
| title | Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design |
| title_full | Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design |
| title_fullStr | Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design |
| title_full_unstemmed | Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design |
| title_short | Marinated Sea Bream Fillets Enriched with <i>Lactiplantibacillus plantarum</i> and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i>: Brine Optimization and Product Design |
| title_sort | marinated sea bream fillets enriched with i lactiplantibacillus plantarum i and i bifidobacterium animalis i subsp i lactis i brine optimization and product design |
| topic | brine marination functional strains optimization sea bream |
| url | https://www.mdpi.com/2304-8158/10/3/661 |
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