Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

Jääskeläinen, Elina; Jakobsen, Louise Margrethe Arildsen; Hultman, Jenni; Eggers, Nina; Bertram, Hanne Christine; Björkroth, Johanna

doi:10.1016/j.ijfoodmicro.2018.12.021

Cited by 94 publications

(52 citation statements)

References 39 publications

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“…This was consistent with the identification results obtained by 16s RNA gene amplification sequencing. It was found that 33.58% of Pseudomonas were unknown species, which was concordant with the research on meat and Arctic fishes [35]. It can be indicated that Pseudomonas has a high degree of heterogeneity and biodiversity in its species.…”

Section: Microbiological Analysis and Amplicon Sequencingsupporting

confidence: 83%

Characterization of the Volatiles and Quality of Hybrid Grouper and Their Relationship to Changes of Microbial Community During Storage at 4 °C

Huang

Xie

2020

Molecules

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To investigate the effects of spoilage bacteria on aquatic product quality and volatile organic compounds (VOCs) in hybrid grouper (Epinephelus fuscoguttatus ♀×Epinephelus lanceolatus ♂), the physical conditions were evaluated, the chemical changes including color, total volatile base nitrogen (TVB-N), VOCs, and free amino acids (FFAs) were determined, and biological profiles were made through microbial community (total viable counts (TVC), 16S rRNA gene amplification sequencing, and next-generation sequencing (NGS) technology on hybrid grouper, which were stored at 4 °C for 10 days. The results showed that the whiteness and TVB-N of grouper increased throughout the storage period. The contents of glycine, alanine, and total free amino acid decreased with the microbial activity towards the end of the study period. At the end of storage, the TVC reached 9.0 log10 (CFU/g). Seventy eight strains of bacteria were isolated from the hybrid grouper, most of which were shown to be Pseudomonas spp., after 16S rRNA sequencing. The results of the NGS test showed that the diversity of dominant bacteria decreased with time; Pseudomonas azotoformans was the dominant spoilage bacteria at the end of storage. The VOCs of fish and bacteria in the grouper’s spoilage process were presented in headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Twenty eight compounds were identified in hybrid grouper, among which alcohol and aldehyde were used to characterize freshness, both of which were not only related to the overall flavor of the grouper, but were also affected by microbial activity. However, due to the complexity of microbial communities in aquatic products, the correlation between community changes and VOCs needs further research. This study provides insights into the correlation between VOCs and specific spoilage organisms (SSOs) through the analysis of the microbial community and VOCs.

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Section: Microbiological Analysis and Amplicon Sequencingsupporting

confidence: 83%

Characterization of the Volatiles and Quality of Hybrid Grouper and Their Relationship to Changes of Microbial Community During Storage at 4 °C

Huang

Xie

2020

Molecules

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“…Snakehead fish ( Monopterus albus ) is a popular product and is loved by consumers in China. Its high content of water and protein results in easy deterioration, including changes in physicochemical properties, increasing microbial load, and decreasing nutritional and sensory qualities (Feng, Ng, Mikš‐Krajnik, & Yang, ; Jääskeläinen et al, ; Luksiene & Buchovec, ). Several researches contributed to explore the nutrition, microbial safety, appearance, and product quality during storage (Chauhan et al, ; Feng et al, ; Gokoglu, Yerlikaya, Topuz, & Buyukbenli, ; Kayim & Can, ; Sreelakshmi et al, ; Trabelsi et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…physicochemical properties, increasing microbial load, and decreasing nutritional and sensory qualities (Feng, Ng, Mikš-Krajnik, & Yang, 2017a;Jääskeläinen et al, 2019;Luksiene & Buchovec, 2019). Several researches contributed to explore the nutrition, microbial safety, appearance, and product quality during storage (Chauhan et al, 2019;Feng et al, 2017a;Gokoglu, Yerlikaya, Topuz, & Buyukbenli, 2012;Kayim & Can, 2010;Sreelakshmi et al, 2019;Trabelsi et al, 2019).…”

mentioning

confidence: 99%

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

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Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.

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“…Shewanella putrefaciens is a Gram-negative, rod-shaped bacterium and a well-known specific spoilage organism (SSO) of refrigerated fresh marine fish [21], such as Pseudosciaena crocea [22,23], Paralichthys olivaceus [24], Oncorhynchus kisutch [25], Sparus aurata [26], Thunnus albacares, Salmo salar [27], Rachycentron canadum [28], and so on. S. putrefaciens could grow on fish during cold storage and produce large amounts of trimethylamine (TMA) with the characteristic "fishy" aroma [29,30].…”

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Cold Stress Inducing Lipidomic Changes in Shewanella putrefaciens Using UHPLC-ESI-MS/MS

et al. 2019

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Shewanella putrefaciens is a well-known specific spoilage organism (SSO) and cold-tolerant microorganism in refrigerated fresh marine fish. Cold-adapted mechanism includes increased fluidity of lipid membranes by the ability to finely adjust lipids composition. In the present study, the lipid profile of S. putrefaciens cultivated at 30, 20, 10, 4, and 0 °C was explored using ultra-high-pressure liquid chromatography/electrospray ionization tandem mass spectrometry (UHPLC-ESI-MS/MS) to discuss the effect of lipid composition on cold-adapted tolerance. Lipidomic analysis detected a total of 27 lipid classes and 606 lipid molecular species in S. putrefaciens cultivated at 30, 20, 10, 4, and 0 °C. S. putrefaciens cultivated at 30 °C (SP-30) had significantly higher content of glycerolipids, sphingolipids, saccharolipids, and fatty acids compared with that at 0 °C (SP-0); however, the lower content of phospholipids (13.97%) was also found in SP-30. PE (30:0), PE (15:0/15:0), PE (31:0), PA (33:1), PE (32:1), PE (33:1), PE (25:0), PC (22:0), PE (29:0), PE (34:1), dMePE (15:0/16:1), PE (31:1), dMePE (15:1/15:0), PG (34:2), and PC (11:0/11:0) were identified as the most abundant lipid molecular species in S. putrefaciens cultivated at 30, 20, 10, 4, and 0 °C. The increase of PG content contributes to the construction of membrane lipid bilayer and successfully maintains membrane integrity under cold stress. S. putrefaciens cultivated at low temperature significantly increased the total unsaturated liquid contents but decreased the content of saturated liquid contents.

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Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

Cited by 94 publications

References 39 publications

Characterization of the Volatiles and Quality of Hybrid Grouper and Their Relationship to Changes of Microbial Community During Storage at 4 °C

Characterization of the Volatiles and Quality of Hybrid Grouper and Their Relationship to Changes of Microbial Community During Storage at 4 °C

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Quantitative Analysis of Cold Stress Inducing Lipidomic Changes in Shewanella putrefaciens Using UHPLC-ESI-MS/MS

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