Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

Xia, Fan; Jin, Zheng; Yu, Liu; Chen, Yuewen; Konno, Kunihiko; Zhu, Beiwei; Dong, Xiuping

doi:10.1016/j.foodres.2021.110229

Cited by 28 publications

(10 citation statements)

References 35 publications

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“…In the present study, the predominant microbiota of chilled C. peled were evaluated. The changes in the total microbial population in fish fillets during storage were similar to previous reports (Fan et al, 2021; Parlapani et al, 2015). The bacterial number of C. peled fillets exceeded 7.0 log CFU/g storage at 4°C for 4 days after delivery.…”

Section: Discussionsupporting

confidence: 90%

“…The distance of the C. peled fishing ground from consuming areas is usually between 6 and 48 h by air. Several studies have investigated the changes in the composition of C. peled proteins and bacterial counts during refrigerated storage (Deng, Lei, Liu, et al, 2019; Deng, Lei, Yu, et al, 2019; Fan et al, 2021). However, no study has been conducted that analysed the dynamics of microbial communities in chilled C. peled , which is the main adverse change related to C. peled freshness and quality.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of bacterial communities in Coregonus peled fillets during chilled storage and interactions between selected bacterial strains

Shi

You

et al. 2022

Journal of Applied Microbiology

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Aim: Coregonus peled fillets were used as a model to evaluate the dominant bacterial growth of chilled fish during storage after shipping and interactions of selected bacterial strains. Methods and Results:Coregonus peled fillets were transported by air and land in ice boxes about 48 h from aquatic products company in Xinjiang, China, to the laboratory located in Dalian, China. Both culture-dependent (plate counts on nonselective media) based on 16S rRNA gene sequencing and culture-independent (Illumina-MiSeq highthroughput sequencing) methods were used. To detect interactions among bacterial populations from chilled fish, the influence of 18 test strains on the growth of 12 indicator isolates was measured by a drop assay and in liquid culture medium broth.The results showed that bacterial counts exceeded 7.0 log CFU/g following storage for 4 days at 4 °C. When the bacterial counts exceeded 8.5 log CFU/g after 12 days, the predominant micro-organisms were Aeromonas, Pseudomonas, Carnobacterium, Psychrobacter and Shewanella, as measured by the culture-independent method. All test strains showed inhibiting effects on the growth of other strains in liquid culture.Pseudomonas isolates showed antibacterial activity for approximately 60% of the indicator strains on nutritional agar plates. The majority of test isolates enhancing indicator strain growth were the strains isolated on day 0.Conclusions: High-throughput sequencing approach gives whole picture of bacterial communities in chilled C. peled fillets during storage, while growth interferences between selected bacterial strains illustrate the complexity of microbial interactions. Significance and Impact of the Study:We determined the bacterial communities and growth interferences in chilled Coregonus peled after shipping and these are the first data concerning microbiota in C. peled using a culture-independent analysis. The present study will be useful for manufacture and preservation of C. peled products by providing with valuable information regarding microbiological spoilage of C. peled.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Characterization of bacterial communities in Coregonus peled fillets during chilled storage and interactions between selected bacterial strains

Shi

You

et al. 2022

Journal of Applied Microbiology

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“…As a popular food among young people, the quality of crayfish, especially the taste quality is an important consideration. Storing aquatic products at the lowest temperature is the easiest method to preserve high edibility without internal freezing (Fan et al ., 2021). Therefore, superchilling, as a technique keeping the temperature of foods slightly below the initial freezing point (Ge et al ., 2020), might be an efficient and convenient method for quality preservation and long‐distance transport.…”

Section: Introductionmentioning

confidence: 99%

Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism

Qin

Chen

et al. 2021

Int J of Food Sci Tech

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Effects of refrigerated (3.5 AE 0.5 °C), iced (0 AE 0.5 °C) and superchilled (−3.0 AE 1.0 °C) storage on quality of crayfish (Procambarus clarkii) were evaluated by monitoring the water migration, microbial contamination, biogenic amines accumulation, and nucleotides catabolism during 21 days. The results indicated that superchilling was effective in accelerating the rate of water migration and reducing total volatile basic nitrogen, trimethylamine, total viable bacteria, Enterobacteriaceae and psychrotrophic bacteria of crayfish. Meanwhile, significant (P < 0.05) lower putrescine, cadaverine and tyramine contents were observed in superchilled sample (SS), whereas histamine concentrations were at lower levels (0.76-2.31 μmol g −1 ) in all treatments. In addition, the predominant nucleotides degradation pathway in crayfish was the conversion of inosine monophosphate, which was accumulated massively (3.74 µmol g −1 ) in SS at the end of storage. According to the dynamic changes of inosine and hypoxanthine contents, the shelf life of SS was prolonged to 15 days.

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“…These results were similar to the findings for Coregonus peled , where collagen digestion was considered the primary reason for the degraded textural properties of the fish muscle. Significantly inhibition effects on collagen degradation were also found in the C. peled muscle during 6 days of super-chilled (-2°C) storage ( Fan et al, 2021 ). Annexins are calcium-, phospholipid-, and cytoskeleton-binding proteins, and their functions are mainly linked to membrane-related events occurring in muscle tissues.…”

Section: Resultsmentioning

confidence: 96%

Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses

Shui

Yan

et al. 2022

Food Chemistry: X

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Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

Cited by 28 publications

References 35 publications

Characterization of bacterial communities in Coregonus peled fillets during chilled storage and interactions between selected bacterial strains

Characterization of bacterial communities in Coregonus peled fillets during chilled storage and interactions between selected bacterial strains

Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism

Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses

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