Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

Odeyemi, Olumide A.; Burke, Christopher M.; Bolch, Christopher C.J.; Stanley, Roger

doi:10.1016/j.ijfoodmicro.2017.12.029

Cited by 148 publications

(80 citation statements)

References 205 publications

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“…Furthermore, lipid oxidation products may also react with proteins, phospholipids, and even DNA inside the muscles, with adverse health effects for human beings and unfavorable sensory assessments . In addition to the above two factors, microbial growth is another important parameter for the determination of shelf life and the quality of aquatic foods . It was reported that about 25–30% of the gross primary agricultural and fishery products are lost, and this loss is correlated with microbial activities .…”

Section: Introductionmentioning

confidence: 99%

“…9,11 In addition to the above two factors, microbial growth is another important parameter for the determination of shelf life and the quality of aquatic foods. 17 It was reported that about 25-30% of the gross primary agricultural and fishery products are lost, and this loss is correlated with microbial activities. [18][19][20] Moreover, autolysis products from protein and lipid will be used as substrates for bacteria growth, thus accelerating the spoilage of fresh aquatic foods.…”

Section: Introductionmentioning

confidence: 99%

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Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

et al. 2019

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Shrimp has been widely accepted as an excellent resource for white meat due to its high‐protein and low‐fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low‐temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low‐temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non‐protein‐based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

et al. 2019

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“…Helicobacter was identified in peeled cooked brown shrimp and half‐shell Pacific oysters. Moreover, Helicobacter is related to volatile organic compounds and the spoilage microbiota of seafood at different storage temperatures (Odeyemi, Burke, Bolch, & Stanley, ). Thus, it can be concluded that Aciditerrimonas , Gaiella , Acaryochloris , Helicobacter , and agricultural_soil_bacterium_SC.I.84 are related to water migration and consequently result in quality changes.…”

Section: Resultsmentioning

confidence: 99%

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Wang

Xie

2020

Journal of Food Safety

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This study investigated changes in the physicochemical indexes, water dynamics, and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics. With increasing storage time, the color and water activity decreased gradually, while drip loss gradually increased, and pH increased with a fluctuating pattern. The trend of bound water content was not obvious, trapped water declined, and free water increased with fluctuations over time, according to low‐field nuclear magnetic resonance (LF‐1H NMR). High‐throughput sequencing results indicated that fluctuating temperatures inhibited Acinetobacter and Pseudomonas and promoted Pelomonas, Psychrobacter, and Shewanella. Principal component analysis and redundancy analysis revealed significantly different microbial community interactions among the four groups, and environmental factors had distinct effects on bacterial community assemblages. LF‐NMR and high‐throughput sequencing can be used to monitor dynamic quality changes in bigeye tuna during simulated cold chain logistics with fluctuating temperatures.

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“…Seafood consists of aquatic organisms that are either vertebrate or invertebrate and are rich in nutrients, fatty acids such as omega-3, minerals such as selenium and iodine, vitamins, and protein (Elbashir et al, 2018;Odeyemi et al, 2018b;Odeyemi, Burke, Bolch, & Stanley, 2018a). The increase in global population has resulted in an increase in the consumption of seafood in various countries (Elbashir et al, 2018).…”

Section: Sources Of Seafood Contamination With Spoilage Microorganismsmentioning

confidence: 99%

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Odeyemi

Alegbeleye

Strateva

et al. 2020

Comp Rev Food Sci Food Safe

342

161

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The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

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Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

Cited by 148 publications

References 205 publications

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

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