Generation of fast-growing tilapia by the application of yellowfin porgy growth hormone transgene which driven by JAK1 promoter

Abstract

The research was conducted to evaluate the low-salted mackerel filletspreserved by biopreservative instead of sodium benzoate.Inhibition of pathogensby five bacteriocin-producing lactic acid bacteria was tested to select a strainexhibiting the best preservative effect.Lactococcus lactis subsp.lactis CCRC14016(abbreviated as L.lactis CCRC 14016)was found to be the best.The filletswere processed firstly by soaking(4℃)fresh fillets for 24 hr in 3%(w/v)saline(liquid Ⅰ),3% saline containing 0.1%(w/v)sodium benzoate(liquid Ⅱ),boiled(100℃,5 min)filtrate of L.lactis CCRC 14016 cell suspension containing 3%NaCl(liquid Ⅲ),or L.lactis CCRC 14016 cell suspension containing 3% NaCl(liquid Ⅳ),subsequently blow-dried(4℃,120 m/min)for 8 hr,packed in PEbags,and finally stored at 4 or -15℃.During storage,some quality parameterswere measured.For the fillets stored at 4℃ for 20 days,the changes of contentsof volatile base nitrogen(VBN)of all soaking treatments were not different(P＞0.05).Whereas,the content of histamine in the fillets treated by liquid Ⅳ wassignificantly lower than those of the other treatments(p＜0.05).The processing oflow-salted mackerel fillets using L.lactis CCRC 14016 as a preservative is practicable.