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Food Microbiol

Title:		Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation
Author(s):		Li Y; Jia S; Hong H; Zhang L; Zhuang S; Sun X; Liu X; Luo Y;
Address:		"Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China; Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: luoyongkang@cau.edu.cn"
Journal Title:		Food Microbiol
Year:		2020
Volume:		20200401
Issue:
Page Number:		103495 -
DOI:		10.1016/j.fm.2020.103495
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"In this study, we evaluated the contributions of three bacteria (Pseudomonas versuta, Shewanella putrefaciens, and Aeromonas sobria) to the proteolysis, biogenic amines formation, volatile organic compounds accumulation, lipid oxidation, nucleotide catabolism, discoloration, and water migration of bream flesh during chilled storage. The results showed that P. versuta exhibited hydrolyzing activity against sarcoplasmic proteins, and all three strains could degrade myofibrillar proteins, specifically actin. The highest producer of putrescine was S. putrefaciens, which reached a maximum level 5.05 mg/kg after 14 days. Compared with the A. sobria group, hypoxanthine riboside degraded faster in samples inoculated with P. versuta or S. putrefaciens, A. sobria, P. versuta, and S. putrefaciens were responsible for the production of alcohol and aldehydes, whereas only S. putrefaciens produced thiophene and partial esters. Fish flesh inoculated with P. versuta, S. putrefaciens, and A. sobria presented slight green, yellow, and pink discoloration, respectively"
Keywords:		"Animals Bacteria/classification/growth & development/isolation & purification/*metabolism Biogenic Amines/analysis/metabolism Colony Count, Microbial Cypriniformes/*microbiology Food Microbiology *Food Storage Pigmentation Proteolysis Seafood/analysis/*mi;"
Notes:		"MedlineLi, Yan Jia, Shiliang Hong, Hui Zhang, Longteng Zhuang, Shuai Sun, Xiaohui Liu, Xiaochang Luo, Yongkang eng England 2020/06/17 Food Microbiol. 2020 Oct; 91:103495. doi: 10.1016/j.fm.2020.103495. Epub 2020 Apr 1"