| Title: | Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage |
| Author(s): | Li D; Zhang J; Song S; Feng L; Luo Y; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Fisheries Technology Extension Center, Ministry of Agriculture, China Society of Fisheries, Beijing 100125, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, 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. Electronic address: luoyongkang@263.net" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Ready-to-eat products have become popular with most of the busy people in modern cities. Heat processing combined with vacuum-packaging is one of the most common methods to make ready-to-eat products with an extended shelf-life. In this study, the influence of heat processing [80 degrees C (LT) and 98 degrees C (HT) in water bath] on the quality of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets, stored at 20 +/- 1 degrees C, was investigated by sensory analysis, biochemical analysis, and microbial diversity. SPME-GC/MS indicated the presence of 27 volatile organic compounds (VOCs) in fillets, and major VOCs were aldehydes and alcohols. Acids tended to increase during storage and caused a fetid odor at the end of storage. Culture-dependent method indicated that Bacillus dominated the spoiled LT and HT samples. In addition, Bacillus was identified as the main spoiler of deteriorated heated fillets by high-throughput sequencing. Sphingomonas and Brevibacillus dominated the indigenous bacteria of fresh raw fillets. After heat processing, LT samples exhibited higher organoleptic quality than HT samples on day 0. HT samples showed extended shelf-life at 20 degrees C storage compared to LT samples" |
| Keywords: | Animals Bacteria/classification/genetics/growth & development/*isolation & purification Biodiversity Carps/*microbiology Fish Products/*analysis/microbiology Food Packaging Food Preservation/*methods Food Storage Hot Temperature Sodium Chloride/analysis V; |
| Notes: | "MedlineLi, Dongping Zhang, Jingbin Song, Sijia Feng, Ligeng Luo, Yongkang eng England 2018/02/07 Food Microbiol. 2018 Jun; 72:73-81. doi: 10.1016/j.fm.2017.11.009. Epub 2017 Nov 20" |
