Effects of bioactive packaging films incorporated with bifidocin A on microbial reduction and quality parameters of chill-stored Spanish mackerel (Scomberomorus niphonius) fillets.xlsx

TABLE 1: Antimicrobial spectrum of the films incorporated with bifidocin A TABLE 2: Changes in sensory scores of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A. FIGURE 1: Production of bacteriocin by <i>B. animals</i> BB04 in 5 L fermentor with controlled pH at 37 °C. FIGURE 2: Changes in total viable counts (a), <i>Pseudomonas </i>(b), <i>Enterobacteriaceae </i>(c), <i>Photobacterium</i> (d) and H₂S producing bacteria (e) of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A. FIGURE 3: Changes in pH (a), TVB-N (b), TBA<i> </i>(c) and K-value<i> </i>(d) of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A.

表1：掺入双歧杆菌素A的薄膜的抗菌谱。表2：采用未掺入/掺入2×最低抑菌浓度（Minimum Inhibitory Concentration, MIC）和4×MIC双歧杆菌素A的薄膜包装的冷藏鲭鱼片的感官评分变化。图1：在37℃、pH受控的5L发酵罐中，动物双歧杆菌（B. animals）BB04产细菌素的过程。图2：采用未掺入/掺入2×最低抑菌浓度（Minimum Inhibitory Concentration, MIC）和4×MIC双歧杆菌素A的薄膜包装的冷藏鲭鱼片的菌落总数(a)、假单胞菌属(Pseudomonas)(b)、肠杆菌科(Enterobacteriaceae)(c)、发光杆菌属(Photobacterium)(d)及产硫化氢菌(e)的变化情况。图3：采用未掺入/掺入2×最低抑菌浓度（Minimum Inhibitory Concentration, MIC）和4×MIC双歧杆菌素A的薄膜包装的冷藏鲭鱼片的pH值(a)、总挥发性盐基氮（Total Volatile Basic Nitrogen, TVB-N）(b)、硫代巴比妥酸值（Thiobarbituric Acid, TBA）(c)及K值(K-value)(d)的变化情况。