Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage

Li, Hailan; Zhao, Qing; Liu, Wenbo; Liao, Tao; Huang, Yaqi; Zu, Xiaoyan

doi:10.1016/j.lwt.2022.114199

Cited by 2 publications

(3 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Marine trawl shrimp (Solenocera melantho) were irradiated at doses of 0, 2, 4, 6, 8, and 10 kGy by , who demonstrated that irradiation at 2 kGy eradicated most microorganisms and that 6 kGy effectively eliminated Shewanella spp. Furthermore, a 3 kGy treatment effectively suppressed the growth of Stenotrophomonas maltophilia, the primary spoilage bacterium in sea bass (Li, Zhao et al, 2022). Sun et al (2020) irradiated fermented carp (Cyprinus carpio L.) at 7 kGy, resulting in a 4.67 log (CFU/g) reduction in total viable bacteria compared to the control, with no growth of coliforms and Pseudomonas spp.…”

Section: Effects On Microbiological Safetymentioning

confidence: 99%

“…(2022), who demonstrated that irradiation at 2 kGy eradicated most microorganisms and that 6 kGy effectively eliminated Shewanella spp. Furthermore, a 3 kGy treatment effectively suppressed the growth of Stenotrophomonas maltophilia , the primary spoilage bacterium in sea bass (Li, Zhao et al., 2022). Sun et al.…”

Section: Characteristics Bacteriostatic Mechanism and Applications Of...mentioning

confidence: 99%

See 1 more Smart Citation

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Xie,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality. The primary spoilage bacteria groups differ among fish, crustaceans, and shellfish based on storage conditions and durations. Four metabolic pathways utilized by spoilage microorganisms—peptides and amino acids, nitrogen compounds, nucleotides, and carbohydrates—are crucial in explaining spoilage. Nonthermal processing techniques, such as ultrahigh pressure, irradiation, magnetic/electric fields, plasma, and ultrasound, can inactivate microorganisms, thereby enhancing microbiological safety, physicochemical quality, and shelf life. Future research may integrate nonthermal processing with other technologies (e.g., modified atmosphere packaging and omics) to elucidate mechanisms of spoilage and improve the storage quality of aquatic products.

show abstract

Section: Effects On Microbiological Safetymentioning

confidence: 99%

Section: Characteristics Bacteriostatic Mechanism and Applications Of...mentioning

confidence: 99%

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Xie,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Microbial composition during fish storage varies with the storage environment, and SSOs differ among fish species, handing and storage conditions. It has been found that the specific spoilage organisms for refrigerated grass carp fillets include Aeromonas and Pseudomonas [5]; for large yellow croaker, Pseudomonas and Shewanella [6]; and for vacuumpacked sea bass, Stenotrophomonas maltophilia [7]. In a suitable environment, microorganisms grow and multiply, resulting in nutrient loss and deterioration in fish [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Specific Spoilage Organisms on the Degradation of ATP-Related Compounds in Vacuum-Packed Refrigerated Large Yellow Croaker (Larimichthys crocea)

Chen,

Yan,

et al. 2024

Foods

View full text Add to dashboard Cite

This study examined the spoilage potential of specific spoilage organisms on the degradation of adenosine triphosphate (ATP)-related compounds in vacuum-packed refrigerated large yellow croaker. The total viable count (TVC), ATP-related compounds and related enzymes of vacuum-packed refrigerated large yellow croaker inoculated with different bacteria (Pseudomonas fluorescens and Shewanella putrefaciens) were characterized using the spread plate method, high-performance liquid chromatography and assay kits, respectively. Results indicated that the TVC for both control and Shewanella putrefaciens groups reached spoilage levels at days 9 and 15, respectively. The changes of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and adenosine deaminase activity across all groups showed no significant difference attributable to microbial growth. The results suggested that ATP to inosine monophosphate (IMP) degradation primarily occurs via fish’s endogenous enzymes, with minimal microbial involvement. On day 12, the IMP content in fillets inoculated with Pseudomonas fluorescens (0.93 μmol/g) was half higher than in those inoculated with Shewanella putrefaciens (0.57 μmol/g). Both spoilage organisms facilitated IMP degradation, with Shewanella putrefaciens making a more substantial contribution. Analysis of K values and correlation coefficients revealed that Shewanella putrefaciens was the primary factor in the freshness loss of refrigerated vacuum-packed large yellow croaker. These findings offer a reference for understanding quality changes in refrigerated large yellow croaker, especially regarding umami degradation at the microbial level.

show abstract

Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage

Cited by 2 publications

References 36 publications

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Effect of Specific Spoilage Organisms on the Degradation of ATP-Related Compounds in Vacuum-Packed Refrigerated Large Yellow Croaker (Larimichthys crocea)

Contact Info

Product

Resources

About