Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

Xie, Jing; Zhang, Zhen; Yang, Sheng‐Ping; Cheng, Ying

doi:10.1007/s13197-017-2916-x

Cited by 37 publications

(21 citation statements)

References 31 publications

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“…The quantitatively very low TVN-formation per cell by Pseudomonas spp. (Table 8) also corresponded to available data for this organism (Koutsoumanis and Nychas, 2000;Xie et al, 2018). With 35 mg-N TVN/100g as index of spoilage, the calculated yield-factors for TVN suggest minimal spoilage levels of 7.2 log CFU/g for Photobacterium spp., 7.8 log CFU/g for H 2 S-producing Shewanella spp.…”

Section: Discussionsupporting

confidence: 63%

Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland

Sørensen

Bøknæs²,

Mejlholm³

et al. 2020

Food Microbiology

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Section: Discussionsupporting

confidence: 63%

Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland

Sørensen

Bøknæs²,

Mejlholm³

et al. 2020

Food Microbiology

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“…Although metabolic pathways involved in fish and crustacean spoilage have been clearly elucidated, spoilage potentials of bacteria were mainly evaluated by using quality indices like total volatile basic nitrogen (TVB‐N) content, biogenic amines, volatile compounds, and K ‐value (Jia, Li, et al., 2019; Liu, X., et al., 2018; Qian et al., 2018; Xie, Zhang, Yang, Cheng, & Qian, 2018). To provide deeper insights into fish spoilage mechanisms, microbial potentials in catalyzing specific biochemical reactions (e.g., amino acid deamination and decarboxylation, glucose utilization, and α‐keto acid dehydrogenation, etc.)…”

Section: Relationships Between Microbiota and Quality Deterioration Omentioning

confidence: 99%

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

126

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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

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“…Quantitative microbiological analysis was determined according to the method of Xie et al (11). At each sampling, salmon filet samples (25 g) were homogenized with 225 mL of sterilized saline water (0.85 g/100 mL).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics

Yang

Lin

et al. 2020

Front. Nutr.

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Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxidation in salmon filets under four different storage conditions (control: 0 • C; T1: 4 • C; T2 and T3: two temperature fluctuation groups) by detecting thiobarbituric acid-reactive substances, changes of fatty acids, and volatile organic compounds (VOCs), and other quality indicators including redness, microorganism, total volatile basic nitrogen (TVB-N), and water-holding capacity (WHC) were also measured. The results of low-field nuclear magnetic resonance (LF-NMR) showed that more trapped water (T 22) turned to form free water (T 23) in groups suffering temperature fluctuations. A more significant decrease in fatty acids was found in T2 and T1 groups, especially oleic acid (C18:1n9c), linoleic acid (C18:2n6c), and palmitic acid (C16:0). The VOCs with off-flavors (1-penten-3-ol, 2-penten-1-ol, (Z)-, 1-octen-3-ol, hexanal) in the groups suffered from simulated cold chain interruptions increased faster than the other two groups during storage. T 22 was negatively correlated (p < 0.05) with stearic acid (C18:0), 1-penten-3-ol, hexanal, and nonanal, whereas T 23 was positively correlated with 1-penten-3-ol, hexanal, and heptanal. Therefore, the temperature fluctuation accelerated the loss of polyunsaturated fatty acids and the increase of unpleasant odors related to water migration.

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Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

Cited by 37 publications

References 31 publications

Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland

Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics

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