| Title: | Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds |
| Author(s): | Jia S; Li Y; Zhuang S; Sun X; Zhang L; Shi J; Hong H; Luo Y; |
| 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, 100083, China. Electronic address: luoyongkang@263.net" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp (Hypophthalmichthys molitrix) fillets, biochemical changes including protein degradation, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), biogenic amines, nucleotide catabolism, and volatile organic compounds were examined in single-species inoculated silver carp flesh for 14 days at 4?ª+ degrees C. P. psychrophila exhibited the strongest proteolytic activity, which resulted in the highest concentrations of TCA-soluble peptides and TVB-N. S. putrefaciens was responsible for the production of putrescine and cadaverine and led to the fastest degradation of hypoxanthine riboside (HxR). At the end of storage, P. psychrophila was the main producer of ketones, especially the C7-C9 ketones, while sulfur compounds were released primarily by S. putrefaciens. Moreover, 1-propanol, butanone, 2-hexanone, methyl isobutyl ketone, dimethyl sulfide, and dimethyl disulfide increased gradually with storage time, suggesting their potential as spoilage markers for freshness/spoilage monitoring. P. psychrophila possessed the strongest spoilage potential in the fish matrix, followed by S. putrefaciens, whereas A. allosaccharophila showed a very low spoilage potential. In conclusion, P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies. This research contributes to a deeper understanding of silver carp spoilage and to the development of methods and tools to improve fish quality management" |
| Keywords: | Animals Bacteria/*metabolism Biogenic Amines/analysis Carps/*microbiology Food Microbiology Food Preservation *Food Storage Nitrogen/metabolism Putrescine/analysis Seafood/analysis/*microbiology Volatile Organic Compounds/*analysis Biogenic amines Nucleot; |
| Notes: | "MedlineJia, Shiliang Li, Yan Zhuang, Shuai Sun, Xiaohui Zhang, Longteng Shi, Jing Hong, Hui Luo, Yongkang eng England 2019/08/20 Food Microbiol. 2019 Dec; 84:103248. doi: 10.1016/j.fm.2019.103248. Epub 2019 Jun 22" |
