Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

Chen, Yuewen; Cai, Wenqiang; Shi, Yixuan; Dong, Xiuping; Bai, Fan; Shen, Shi-ke; Jiao, Rui Hua; Zhang, Xiangyu; Zhu, Xuan

doi:10.1016/j.foodcont.2019.106865

Cited by 58 publications

(52 citation statements)

References 46 publications

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“…In general, the spoilage microbiota in fish stored in air are Pseudomonas , Shewanella , and Aeromonas , whereas Brochothrix , Serratia , and Photobacterium are the major microbiota of fish stored in reduced oxygen conditions such as vacuum packaging and modified atmosphere packaging (MAP). It is reported that after cold storage in air, Pseudomonas contributed to over 60% of the microbiota of fillets of grass carp (Sun, Hong, Jia, Liu, & Luo, 2020), blunt snout bream (Li et al., 2018), seabream (Parlapani, Kormas, & Boziaris, 2015), bighead carp (Zhuang et al., 2019), common carp (Zhang, Li, Li, Liu, & Luo, 2015), silver carp (Jia et al., 2018), cod (Sørensen, Bøknæs, Mejlholm, & Dalgaard, 2020), plaice (Zotta, Parente, Ianniello, De Filippis, & Ricciardi, 2019), Atlantic salmon (Wang et al., 2019), and Russian sturgeon (Chen et al., 2020). Under reduced oxygen cold storage at 4 °C, about 50% of the vacuum‐packaged red drum and MAP‐packaged (50% CO 2 and 50% N 2 ) hake fillet microbiota consisted of Brochothrix and Photobacterium , respectively (Antunes‐Rohling et al., 2019; Silbande et al., 2018).…”

Section: Microbiological Safety Of Fish and Fish Productsmentioning

confidence: 99%

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The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

153

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Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic‐resistant bacteria (ARB) and antibiotic‐resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.

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Section: Microbiological Safety Of Fish and Fish Productsmentioning

confidence: 99%

“…Chen et al. (2020) reported 6% salt and vacuum packaging together extended the shelf life of Russian sturgeon during storage at 4 °C by delaying the growth of Pseudomonas . Sørensen et al.…”

Section: Intervention Strategiesmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

153

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“…The salt content was performed on solution from 10 g sturgeon fillets according to Chen et al. (2020). Ten grams of sturgeon fillets (m) were homogenized with 90 ml of distilled water by a homogenizer (Unidrive1000D, CAT M. Zipperer GmbH, Staufen, Germany) at 500 r/min for 2 min.…”

Section: Methodsmentioning

confidence: 99%

“…The sample fixation and processing protocol for SEM in Sturgeon fillets were as previously described by Chen et al. (2020). The morphological changes of Sturgeon fillets after curing were studied by Hitachi Model TM‐1000 SEM (Hitachi, Tokyo, Japan) observation.…”

Section: Methodsmentioning

confidence: 99%

“…Russian sturgeon ( Acipenser gueldenstaedtii ) is one of the oldest fish in evolutionary adaptation, which is famous for its caviar and meat (Li et al., 2017). In recent years, sturgeon aquaculture develops rapidly, especially in China, sturgeon production accounts for 85% of the global production (Chen et al., 2020). Notably, most researchers focus on caviar, ignoring the meat which accounts for 40% of the fish weight.…”

Section: Introductionmentioning

confidence: 99%

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The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Shen

Chen

Dong

et al. 2020

J. Food Process. Preserv.

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Russian sturgeon (Acipenser gueldenstaedtii) is one of the oldest fish in evolutionary adaptation, which is famous for its caviar and meat (Li et al., 2017). In recent years, sturgeon aquaculture develops rapidly, especially in China, sturgeon production accounts for 85% of the global production (Chen et al., 2020). Notably, most researchers focus on caviar, ignoring the meat which accounts for 40% of the fish weight. Sturgeon meat is particularly noted for high protein content and enrichment of essential amino acids and polyunsaturated fatty acids (Wang et al., 2019). In order to improve the utilization rate of meat and retain the original nutrient value for some time, it is necessary to find suitable processing methods. Salting is a widely accepted method to provide the extension of the shelf life and maintain or improve the food quality (Jiang, Jia, et al., 2019). The salt concentration and time can affect the solubility and deterioration of muscle protein, influencing the structure of intracellular and extracellular matrix to change the physical properties such as yield, water-holding capacity (WHC), and appearance (Barat

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Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets

et al. 2020

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BACKGROUNDSturgeon is popular for its nutritious value and its taste. However, sturgeon fillets are traditionally heated in 100 °C boiling water, resulting in unfavorable taste and with a negative effect on the quality. This study considered the effect of combinations of vacuum and low‐temperature treatments (LTVH groups) on sturgeon fillets compared with the traditional heat treatment (TC groups).RESULTSThe results show that the LTVH groups had lower cooking‐loss rates. All LTVH fillets were changed to a white color, and appeared ‘done’, as did the TC fillets. The LTVH and TC methods gave rise to significant differences in texture: the springiness of the LTVH groups decreased with heating time, and decreased rapidly in the TC groups (P < 0.05); hardness and chewiness increased with time and temperature in the LTVH groups, but decreased in the TC groups. More compact and denser gaps were observed in LTVH70 groups and TC groups. Less protein and lipid oxidation was evident in LTVH groups, including more myofibril protein solubility; there was less protein aggregation, fewer thiobarbituric acid reactive substance, and Schiff base.CONCLUSIONVacuum and low‐temperature treated sturgeon fillets can be served as a good alternative. This treatment caused slight tissue damage and less proteolysis and lipid oxidation, which is beneficial for the quality of aquatic products.

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Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

Cited by 58 publications

References 46 publications

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets

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Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

Cited by 58 publications

References 46 publications

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets

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Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C