Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

Zhang, Qi; Chen, Xiaocao; Ding, Yuting; Ke, Zhixin; Zhou, Xuxia; Zhang, Jianyou

doi:10.1016/j.fm.2020.103686

Cited by 64 publications

(40 citation statements)

References 51 publications

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“…However, even with these methods, the quality of aquatic products will still deteriorate. In view of the above conclusions except for the quality deterioration caused by frozen protein denaturation, there are other factors (Zhang et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage.

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Section: Introductionmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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“…The samples inoculated with Pseudomonas mandelii also spoiled very quickly and the proteolytic activity was stronger than other inoculated bacteria except Pseudomonas fluorescens , though its TVBN and TBARS values were not high. Pseudomonas fragi has also been identified as the dominating species in meat [ 38 ]. Although sensory, microbiological, and some biochemical indexes increased fast in the end of storage in Pseudomonas fragi inoculated samples, these values indicated that the spoilage potential of Pseudomonas fragi did not stand out when compared with other inoculated species in this study.…”

Section: Resultsmentioning

confidence: 99%

Identification of the Specific Spoilage Organism in Farmed Sturgeon (Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage

Zhang

Gui

et al. 2021

Foods

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Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii; and the appreciable increase of 1-(3, 3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.

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“…However, the fresh samples had the highest OTUs, Chao, and ACE indexes, which were 322, 425.722, and 459.919, respectively. These results suggested that the fresh samples could maintain the diversity of bacteria, while refrigerated storage might be more liable to form the dominant bacteria, resulting in a decrease in the diversity [ 40 ], especially for the LYC-0.15%LVEO samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker

Wang

Gao

et al. 2021

Polymers

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The research evaluated the effects of locust bean gum (LBG) and sodium alginate (SA) active coatings containing 0.15, 0.30 or 0.60% lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) on the bacterial diversity and myofibrillar proteins (MPs) of large yellow croaker during refrigerated storage at 4 °C for 18 days. Variability in the dominant bacterial community in different samples on the 0, 9th and 18th day was observed. Pseudomonas and Shewanella were the two major genera identified during refrigerated storage. At the beginning, the richness of Pseudomonas was about 37.31% and increased for control (CK) samples during refrigerated storage, however, the LVEO-treated samples increased sharply from day 0 to the 9th day and then decreased. LBG-SA coatings containing LVEO treatments significantly delayed MPs oxidation by retarding the formation of free carbonyl compounds and maintaining higher sulfhydryl content, higher Ca2+-ATPase activity, better organized secondary (higher contents of α-helix and β-sheet) and tertiary structures during refrigerated storage. The transmission electron microscope (TEM) images showed that the integrity of the sarcomere was damaged; the boundaries of the H-, A-, and I-bands, Z-disk, and M-line were fuzzy in the CK samples at the end of storage. However, the LVEO-treated samples were still regular in appearance with distinct dark A-bands, light I-bands, and Z-disk. In brief, LBG-SA active coatings containing LVEO treatments suggested a feasible method for protecting the MPs of large yellow croaker during refrigerated storage.

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Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

Cited by 64 publications

References 51 publications

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Identification of the Specific Spoilage Organism in Farmed Sturgeon (Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage

Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker

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