Effects of Pediococcus spp. on the Quality of Vacuum-Packed Horse Mackerel during Cold Storage

Horse mackerel (Trachurus trachurus, Linnaeus 1758) fillets were inoculated with bacteriocin-like metabolite producer (Group A) and non-producer (Group B) strains of Pediococcus spp. (7 log CFU g(-1)), then samples were vacuum packaged and stored (4 degrees C 10 days(-1)). pH values did not display differences between the groups (P>0.05). TVB-N and TMA-N values, total mesophilic and psychrophilic aerobic bacteria counts of all groups (Control, A and B) increased rapidly (TVB-N: 30.15, 33.86, 34.65 mg 100g(-1); TMA-N: 11.63, 13.07, 13.20 mg 100g(-1); mesophilic aerobic bacteria: 6.02, 6.30, 5.94 log CFU g(-1); psychrophilic aerobic bacteria: 6.30, 6.24, 6.09 log CFU g(-1)), and exceeded the limits at the 2nd day of storage. However, sensory scores of the inoculated samples were higher than that of the controls during the storage. Sensory qualities of group A and B samples were acceptable until the 6th day, while control samples spoiled at the 4th day. Therefore, it was concluded that sensory quality of treated samples were better, but Pediococcus strains used in this study were not proper for preserving horse mackerel fillets especially at low storage temperatures.