HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C

Parlapani, Foteini F.; Syropoulou, Faidra; Tsiartsafis, Athanasios; Εkonomou, Sotiriοs Ι.; Madesis, Panagiotis; Exadactylos, Athanasios; Boziaris, Ioannis S.

doi:10.1016/j.fm.2019.103304

Cited by 9 publications

(3 citation statements)

References 37 publications

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“…This suggests that the bacterial flora of fresh shellfish may be affected by the marine environment and temperature. The dominant cultivable microorganism of chill‐stored mussels is Psychrobacter alimentarius (Parlapania et al., 2020). Pseudoalteromonas and Vibrio were dominant in live oysters after 7 days of storage at 4°C (Madigan et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Wang

Hirabayashi

Furuta

et al. 2023

Journal of Food Science

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To estimate the quality of mussels during storage, the mortality, succinate dehydrogenase (SDH) activity, extractive components, viable bacterial count (VBC), and bacterial flora of live mussels were investigated. The hierarchical cluster analysis, based on extractive components and VBC, taste active value (TAV), and equivalent umami concentration (EUC), suggested that metabolite composition, bacterial, and taste changing patterns of samples stored at 5 and 10°C differed from those stored at 0°C. The mortality of mussels stored at 5 and 10°C was lower than those at 0°C. The gills of live mussels stored at 0°C for more than 7 days exhibited significantly lower SDH activity than those stored at 5 and 10°C. There was no significant difference in EUC among the samples stored at different temperatures, but a significantly higher TAV of Ala and succinic acid was observed in live mussels after 12 days of storage at 5 and 10°C than in those stored at 0°C. Next‐generation sequencing analysis showed that samples stored at 5 and 10°C lost bacterial diversity, and their bacterial flora changed compared to that before storage. Considering these results, the most suitable storage condition to maintain high quality for live mussels is 5°C for less than 7 days.

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Section: Resultsmentioning

confidence: 99%

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Wang

Hirabayashi

Furuta

et al. 2023

Journal of Food Science

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“…Other studies examining the dominant spoiler group in fish from the Hellenic seawaters such as farmed gilt-head sea bream confirmed the findings of the present work [ 23 , 54 ]. Psychrobacter has also been found to dominate in farmed sea bass [ 55 ], rose shrimp [ 56 ] and farmed mussels [ 57 ]. However, Parlapani et al [ 23 ] noted a geographical-dependent profile of spoiled farmed gilt-head sea bream, where Psychrobacter dominated in samples from the Aegean Sea, while Pseudomonas was the main spoiler in sea bream from the Ionian waters.…”

Section: Discussionmentioning

confidence: 99%

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Syropoulou

Parlapani

Anagnostopoulos

et al. 2021

Foods

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Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce.

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“…According to a report by the China Fishery Statistics Yearbook [ 1 ], the mariculture production of scallops in 2020 reached 1.828 million tons, and scallops were mainly produced in Shandong, Liaoning, and Guangdong Provinces of China. Due to their high moisture and protein content, fresh bivalve molluscs such as mussels and scallops are highly perishable after death, and their rapid deterioration is mainly caused by the work of endogenous enzymes and microorganisms during storage [ 2 , 3 ]. Therefore, scallops are commonly processed in the form of dried, cooked, and/or frozen products [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

Zhan

Jiang

et al. 2022

Foods

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This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0–20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.

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HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C

Cited by 9 publications

References 37 publications

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

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HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C

Cited by 9 publications

References 37 publications

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

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HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C