title: Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus.
abstract: BACKGROUND
  The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food-preserving techniques which usually exploit broad-spectrum antimicrobial agents, here, based on the specific antimicrobial activity of egg yolk antibodies (IgY) against two SSO in refrigerated fish (Shewanella putrefaciens and Pseudomonas fluorescens), a novel strategy for fish preservation was suggested and evaluated.
  
  
  RESULTS
  During storage of Paralichthys olivaceus fillets at 4 ± 1 °C, the bacteria growth (including total microorganisms and the two SSO) in test groups was significantly inhibited in comparison to that of controls (P < 0.05). This antibacterial activity of the specific IgY was also confirmed by chemical analysis (pH, total volatile base nitrogen and 2-thiobarbituric acid value) and sensory evaluation, and the shelf life of samples was extended approximately from 9 days to 12-15 days in the presence of the specific IgY.
  
  
  CONCLUSIONS
  These results indicated a significant antimicrobial activity of the anti-SSO IgY for refrigerated fish products, which allowed us to suggest its potential as a bio-preservative for seafood.
authors: Food Safety Laboratory, Ocean University of China, Qingdao 266003, PR China.
authors: Yafu
authors: Y
authors: Xu
authors: Hong
authors: H
authors: Lin
authors: Jianxin
authors: J
authors: Sui
authors: Limin
authors: L
authors: Cao
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D003258:Consumer Behavior; D004530:Egg Yolk / Q000276:immunology*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007136:Immunoglobulins / Q000494:pharmacology*; D009584:Nitrogen / Q000378:metabolism; D011551:Pseudomonas fluorescens / Q000187:drug effects / Q000254:growth & development; D012034:Refrigeration; D017747:Seafood / Q000032:analysis / Q000382:microbiology*; D020614:Shewanella putrefaciens / Q000187:drug effects / Q000254:growth & development; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D000900:Anti-Bacterial Agents; D005520:Food Preservatives; C016512:IgY; D007136:Immunoglobulins; D017392:Thiobarbituric Acid Reactive Substances; D009584:Nitrogen