Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

Zhang, Yuemei; Li, Qian; Li, Dongping; Liu, Xiaochang; Luo, Yongkang

doi:10.1016/j.fm.2015.08.003

Cited by 63 publications

(51 citation statements)

References 26 publications

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“…For example, Dondero, Cisternas, Carvajal, & Simpson () studied changes in quality of vacuum‐packed cold‐smoked salmon and found that TVB‐N increased from initial values of 22.1 mg TVB‐N/100 g to 29.8 mg TVB‐N/100 g at 4°C after 20 days. Zhang, Li, Li, Liu, and Luo () investigated TVB‐N levels in vacuum‐packed carp fillets and found that TVB‐N increased to 22.91 mg/100 g on the 12th day. Furthermore, Gui et al () analyzed the correlation between TVB‐N and microbiological attributes on vacuum‐packed minced sturgeon.…”

Section: Resultsmentioning

confidence: 99%

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Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Hsiao

Chang

2016

Journal of Food Processing and Preservation

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TTIs are smart labels designed to monitor food product temperature history that could be used to reflect quality throughout the cold chain. The objectives of this study are to develop a microbial TTI for vacuum‐packed grouper fish fillets and then to test if TTI reflects microbiological and biochemical changes in fish fillets. Under constant and dynamic storage conditions, colour change can indicate three grades of fish freshness—very fresh, fresh, and spoiled—based on total volatile basic nitrogen (TVB‐N) levels. Overall, similar activation energies observed in the time‐temperature integrator (TTI) responses and the TVB‐N of grouper fish fillets make the microbial TTI a good candidate for monitoring the freshness of fish products. Practical applications Temperature management in the cold chain has begun receiving more attention because unexpected temperature abuse can lead to food safety problems and a decline in consumer confidence. A precise and applicable method to indicate freshness degree for fish products is important when there is a broken cold chain. This work demonstrates that a microbial time‐temperature indicator can be used to monitor the freshness of vacuum‐packed fish fillets in cold chains based on TVB‐N levels. This is particularly important for the fish when their microbiological and TVB‐N analyses do not correlate well.

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Section: Resultsmentioning

confidence: 99%

“…In addition, aerobic conditions often favour TVB‐N production than vacuum conditions (Parlapani, Mallouchos, Haroutounian, & Boziaris, ; Sanguandeekul, Siripatrawan, & Narakaew, ; Zhang et al, ). Zhang et al () compared the dominant microbiota and TVB‐N of air‐packed and vacuum‐packed carp fillets during storage.…”

Section: Resultsmentioning

confidence: 99%

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Hsiao

Chang

2016

Journal of Food Processing and Preservation

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“…During storage a positive effect of vacuum on reduced microbial growth was observed, and these micro-organisms showed the slowest growth. Zhang et al (2015) examined the dominant microorganisms in vacuum-and air-packaged common carp fillets. During storage they detected a decrease in TVC values in vacuum-packaged samples compared to air-packaging, which supports the results of our research.…”

Section: Discussionmentioning

confidence: 99%

Quality attributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

et al. 2016

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The aim of this research was to study the effect of vacuum packaging on selected microbiological, chemical and sensory properties of cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets stored at 3 ± 0.5 °C, and to determine the shelf life of the products. Fillets were analysed on days 1, 7, 10,12, 14, 15 and 16. The total viable count was significantly higher (P < 0.01) in common carp samples than in bighead carp samples from storage day 12. At the end of experiment, the numbers of TVC in both groups of samples had not reached the value of 7 logcfu/g. No significant differences (P ˃ 0.05) were determined between the psychrotrophic viable counts in common carp and bighead carp samples during the whole period of storage. In cold-smoked bighead carp samples, lactic acid bacteria were the dominant micro-organisms at the end of storage period. Listeria monocytogenes and Salmonella spp. were not detected in any of the examined samples. The pH values in both samples groups were quite stable and ranged from 5.97 ± 0.08 to 6.18 ± 0.07 in cold-smoked common carp, and from 5.80 ± 0.08 to 5.98 ± 0.06 in bighead carp samples. The total volatile basic nitrogen concentration increased during the storage period in both groups of samples. Based on sensory evaluation, it was concluded that vacuum-packaged cold-smoked common carp samples remained acceptable up to 15 days of storage, whereas vacuum-packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment.

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“…Microbial growth and metabolism are the major cause for food spoilage, the microbial populations may shift during storage and only a small fraction of fi sh microbiota is responsible for spoilage, known as "specifi c spoilage organisms" [5]. These specifi c spoilage organisms are present in low number in fresh fi sh and can eventually become dominant in spoilage microorganisms [6].…”

Section: Introductionmentioning

confidence: 99%

Illumina Based Analysis of Bacterial and Fungal Flora in Foreguts and Hindguts of Crucian Carp (Carassius Aumtus) in Retail Markets

Wang¹,

Yin²,

Tan³

et al. 2017

Open J Bac

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The intestinal microbiota of fi sh are the major cause for spoilage. To elucidate the bacterial and fungal community of guts, the bacterial and fungal taxa in foreguts and hindguts of crucian carp (Carassius aumtus) were analyzed by Illumina-based sequencing. Results suggested that the foreguts contained more diverse bacteria than those in hindguts; nevertheless, the hindguts contained more diverse fungi than foreguts. The anaerobic bacterial genera Cetobacteri Desulfovibrio and Shewanella in foreguts were still detected in hindguts. The fungal taxa in foreguts were different from those in hindguts. The dominant fungal genera Alternaia (78.6%), Massarina (0.8%) and Fusarium (0.2%) were only detected in hindguts. It was considered that the Alternaria, Emericella, and Cochliobolus might derive from the diets of crucian carp. The activities of Desulfovibrio might be responsible for the changes in odour, fl avor and texture of the fi sh meat. The H 2 S produced by Desulfovibrio is potentially a major toxin to the fi sh gut epithelium and promoted the fi sh spoilage processes. The results are helpful for manipulation of intestinal fl ora to preserve fresh crucian carp in tanks.

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Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

Cited by 63 publications

References 26 publications

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Quality attributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

Illumina Based Analysis of Bacterial and Fungal Flora in Foreguts and Hindguts of Crucian Carp (Carassius Aumtus) in Retail Markets

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