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Aquaculture is the fastest growing food-production sector, and common carp (Cyprinus carpio) is one of the most cultivated fish species in the world. Due to its intrinsic characteristics, fish meat is highly susceptible to microbiological spoilage. Pseudomonas and Shewanella are the primary and secondary occurring microbiota during storage of fish meat, with significant contribution to spoilage with the formation of hydrolytic enzymes (lipases and proteases).With in vitro testing, we show that rosemary extract (Inolens4), buffered vinegar and their combination (SyneROX) exhibit antimicrobial effects against P. fragi, P. psychrophila, S. putrefaciens and S. xiaemensis at concentrations of 3.13 and 1.56 mg mLOur study highlights the importance of a multilevel assessment of the antimicrobial potential of biopreservatives under conditions comparable to those of the selected food. Investigation with bacteria and food model provided coherent and consistent data for the evaluation of the antimicrobial potential for carp meat. Combination of buffered vinegar (as active antimicrobial) and rosemary extract, with well-known and researched antioxidant properties but low in situ antimicrobial activity, represents a good potential for combined effect in preservation of fish meat. © 2020 Society of Chemical Industry. |
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