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Food Res Int

Title:		Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)
Author(s):		Parlapani FF; Ferrocino I; Michailidou S; Argiriou A; Haroutounian SA; Kokokiris L; Rantsiou K; Boziaris IS;
Address:		"Lab. Marketing and Technology of Aquatic Products and Foods, Dept. of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou street, 38446, N. Ionia, Volos, Greece. Electronic address: fwparlap@uth.gr. DISAFA, Microbiology and Food Technology Sector, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy. Institute of Applied Biosciences, Centre for Research and Technology Hellas (CERTH), 57001 Thessaloniki, Greece. Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece. Department of Nutritional Sciences and Dietetics, International Hellenic University (former Alexander Technological and Educational Institute of Thessaloniki), 57400 Sindos, Thessaloniki, Greece. Lab. Marketing and Technology of Aquatic Products and Foods, Dept. of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou street, 38446, N. Ionia, Volos, Greece"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200201
Issue:
Page Number:		109057 -
DOI:		10.1016/j.foodres.2020.109057
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Bacterial communities and Volatile Organic Compounds (VOCs) profile of deepwater rose shrimp (Parapenaeus longirostris) stored at 0 degrees C (ice) and 4 degrees C were investigated using 16S amplicon based sequencing and Solid phase micro-extraction (SPME) - Gas chromatography/mass spectrometry (GC/MS), respectively. The shelf-life of shrimps determined by sensory assessment was 5 and 2 days at 0 degrees C and 4 degrees C, respectively. Based on 16S analysis (culture-independed), the initial microbiota of shrimps mainly consists of Photobacterium, Candidatus Hepatoplasma, Psychrobacter, Acinetobacter and Delftia. Psychrobacter and Carnobacterium dominated during storage at both temperatures. Psychrobacter was the most dominant taxon at the end of shelf-life of chill-stored shrimps. A minor microbial population composed by Brevundimonas, Stenotrophomonas, Staphylococcus, Legionella, Acinetobacter, Bacillus, Escherichia-Shigella, Enterococcus, Enterobacter, Klebsiella was also detected. Those taxa may be originated from the environment due to an inadequate hygienic practice during fishing, handling and icing. VOCs such as ethanol, 3-methyl-1-butanol, 2-ethyl-1-hexanol, 3-hydroxy-2-butanone, indole etc., were found to be associated with shrimps at 4 degrees C, while acetone and dimethyl sulfide with shrimps in ice. Some VOCs, from microbial or chemical origin, increased in shrimps either at 0 degrees C (i.e. 1-octen-3-ol, trans-2-octenal) or at 4 degrees C (i.e. 3-methyl-1-butanol, indole), while 2-methylbutanal and 3-methylbutanal increased in both temperatures. A positive correlation between Psychrobacter with 2-ethyl-1-hexanol and Carnobacterium with 3-methyl-1-butanol was also observed. Concluding, we suggest the reinforcement of Good Hygiene Practices on fishing boats during fishing/handling, the rapid onboard icing and keeping shrimps iced avoiding even small increase of storage temperature that affects quality parameters (e.g. microbial population level, synthesis of microbiota, VOCs profile) in order to provide a product of the highest quality and safety in the market"
Keywords:		"Aldehydes Animals Bacteria/classification/genetics Decapoda/*microbiology Food Microbiology Gas Chromatography-Mass Spectrometry Hexanols Microbiota/*physiology RNA, Ribosomal, 16S Seafood/*microbiology Volatile Organic Compounds/*analysis 16S Next Genera;"
Notes:		"MedlineParlapani, Foteini F Ferrocino, Ilario Michailidou, Sofia Argiriou, Anagnostis Haroutounian, Serkos A Kokokiris, Lambros Rantsiou, Kalliopi Boziaris, Ioannis S eng Research Support, Non-U.S. Gov't Canada 2020/04/26 Food Res Int. 2020 Jun; 132:109057. doi: 10.1016/j.foodres.2020.109057. Epub 2020 Feb 1"