Aims: The present study was aimed to evaluate the microbiological and sensory characteristics of biopreserved packed fresh plaice (Pleuronectes platessa), during storage.
Methods and results: Fish samples were treated with a Bifidobacterium bifidum strain and thymol as preservatives, stored at different temperatures (4 and 12 degrees C) and package atmospheres (in air, under vacuum, modified atmosphere). Data about the total viable count (TVC) were used to predict the shelf life of the fish fillets as affected by the preservatives used and the storage conditions. Data obtained revealed that B. bifidum could perform an efficient synergy with thymol, in controlling the hygiene biological markers. Besides, the tested bifidobacterial species, combined with low storage temperature and anoxia/hypoxia, showed a great efficacy against the main fresh packaged fish spoilage species (Pseudomonas spp., Photobacterium phosphoreum).
Conclusions: The studied technique could be considered effective in fresh fish spoilage control.
Significance and impact of the study: Great interest is developing on food biopreservation, because of the ever increasing needs to protect consumers' and environment's health, and to revalorize some important food characteristics, such as naturalness and authenticity, without leaving the safety aside.