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Foods

Title:		Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major
Author(s):		Anagnostopoulos DA; Parlapani FF; Mallouchos A; Angelidou A; Syropoulou F; Minos G; Boziaris IS;
Address:		"Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece. Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. Laboratory of Biology & Histology, Microscopy & Image Analysis, Systematics & Biometry, Department of Nursing, School of Health Sciences, International Hellenic University, 57400 Thessaloniki, Greece"
Journal Title:		Foods
Year:		2022
Volume:		20220224
Issue:		5
Page Number:		-
DOI:		10.3390/foods11050666
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The profiles of bacterial communities and volatile organic compounds (VOCs) of farmed red seabream (Pagrus major) from two batches during ice storage were studied using 16S metabarcoding (culture independent approach) and headspace Solid Phase Micro-Extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) analysis, respectively. Sensory attributes and microbiological parameters were also evaluated. At Day 12 (shelf-life for both batches based on sensory evaluation), using classical microbiological analysis, Total Viable Counts (TVC) were found at the levels of 7-8 log cfu/g, and Pseudomonas and/or H(2)S producing bacteria dominated. On the other hand, the culture independent 16S metabarcoding analysis showed that Psychrobacter were the most abundant bacteria in fish tissue from batch 1, while Pseudomonas and Psychrobacter (at lower abundance) were the most abundant in fish from batch 2. Differences were also observed in VOC profiles between the two batches. However, combining the VOC results of the two batches, 15 compounds were found to present a similar trend during fish storage. Of them, 2-methylbutanal, 3-methylbutanal, 3-methyl-1-butanol, ethanol, 2,4 octadiene (2 isomers), ethyl lactate, acetaldehyde and (E)-2-penten-1-ol could be used as potential spoilage markers of red seabream because they increased during storage, mainly due to Psychrobacter and/or Pseudomonas activity and/or chemical activity (e.g., oxidation). Additionally, VOCs such as propanoic acid, nonanoic acid, decanoic acid, 1-propanol, 3,4-hexanediol and hexane decreased gradually with time, so they could be proposed as freshness markers of red seabream. Such information will be used to develop intelligent approaches for the rapid evaluation of spoilage course in red seabream during ice storage"
Keywords:		Specific Spoilage Organisms fish microbiota next generation sequencing red seabream spoilage spoilage markers;
Notes:		"PubMed-not-MEDLINEAnagnostopoulos, Dimitrios A Parlapani, Foteini F Mallouchos, Athanasios Angelidou, Aikaterini Syropoulou, Faidra Minos, George Boziaris, Ioannis S eng Switzerland 2022/03/11 Foods. 2022 Feb 24; 11(5):666. doi: 10.3390/foods11050666"