| Title: | Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, 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, China. Electronic address: luoyongkang@263.net" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "This study investigated sensory scores, quality attributes and microbial communities in white muscle and dark muscle of common carp (Cyprinus carpio) during chilled (4?ª+ degrees C) and freeze-chilled (-20?ª+ degrees C for 4 weeks prior to 4?ª+ degrees C) storage. Compared to the samples at the end of storage, fresh samples and frozen-thawed samples on day 0 showed greater bacterial diversity and more differences in microbiota. Initially, Aeromonas was the prevalent genus in fresh white muscle and dark muscle. As time progressed, Aeromonas followed by Pseudomonas predominated in white muscle, while Aeromonas, Pseudomonas, and Lactococcus dominated in dark muscle. Paenibacillus was identified as the largest population in frozen-thawed samples of both muscle types, but Pseudomonas increased dramatically to become dominant in the two spoiled samples. Volatile organic compounds (VOCs) of carp muscle consisted mainly of aldehydes and alcohols, and the percentage of ketones in both muscle types increased considerably after storage. Moreover, dark muscle showed more kinds of VOCs, and a slower rate of quality deterioration than white muscle. Based on sensory assessment, the shelf-life of white muscle and dark muscle of common carp for chilled storage was 8 days and 10 days, respectively, as well as 8 days together for freeze-chilled storage" |
| Keywords: | "Animals Bacteria/classification/genetics/*isolation & purification Carps/*microbiology Food Storage/*methods Humans *Microbiota Muscle, Skeletal/chemistry/*microbiology Quality Control Seafood/analysis/*microbiology Taste Volatile Organic Compounds/chemis;" |
| Notes: | "MedlineLi, Qian Zhang, Longteng Luo, Yongkang eng Evaluation Study England 2018/03/13 Food Microbiol. 2018 Aug; 73:237-244. doi: 10.1016/j.fm.2018.01.011. Epub 2018 Jan 16" |
