Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

Wang, Hang; Luo, Yongkang; Huang, Heping; Xu, Qiu-Man

doi:10.1016/j.ijfoodmicro.2014.08.021

Cited by 90 publications

(42 citation statements)

References 26 publications

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“…PHE, HIM, TYM, SPD, and SPM fluctuated during storage and showed no significant difference between AP and VP. During storage of the fillets, PHE, HIM, TYM, SPD, and SPM fluctuated which was reported also in black carp ( Mylopharyngodon piceus ) (Fan et al, ) and grass carp (Wang et al, ). The content of TYM fluctuated from 10.13 to 40.06 mg/kg during storage.…”

Section: Resultsmentioning

confidence: 62%

“…Chryseobacterium is the most common bacterial genus in fresh fish, and 10 of the 11 isolates from this genus were identified at the species level as Chryseobacterium haifense . Acinetobacter has been reported as the most common bacterial genus in grass carp under chilled storage (Wang et al, ). All of the Kocuria and Pseudoclavibacter were identified at the species level as Kocuria rhizophila and Pseudoclavibacter helvolus , respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Thereafter, PCR amplification products were examined using 1.0% agarose gel electrophoresis. The PCR reagent was supplied from Bomad Biological Technology (BBT) Co., Ltd. (Beijing, China) (Wang et al, )…”

Section: Methodsmentioning

confidence: 99%

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Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix ) fillets during chilled storage

Zhang

et al. 2017

J Food Process Preserv

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The effects of air‐packed (AP) and vacuum‐packed (VP) on quality and microbial characteristics of silver carp (Hypophthalmichthys molitrix) fillets during chilled storage (4 ± 1 °C) were investigated. The fillets were analyzed for sensory scores, total volatile basic nitrogen (TVB‐N), ATP‐related compounds (ATP, IMP, HxR, and Hx), K value, and biogenic amines (BAs). The results proved that VP inhibited the increase of microorganisms, TVB‐N, Hx, and putrescine in silver carp, and slowed the reduction in sensory score. Therefore, VP can be applied for preservation of the silver carp fillets to improve its quality. For identification, 16S rRNA genes of the isolated pure strains were sequenced and analyzed. On the initial day of storage, Chryseobacterium was the dominant bacterial genus. At the end of shelf life, Pseudomonas was the most common group in AP fillets and Aeromonas followed by Yersinia were found mainly in VP samples. Practical applications Silver carp (Hypophthalmichthys molitrix) are distributed widely in fresh water systems. The world aquaculture production of silver carp was 4,354,638 tons, and it ranked second highest among freshwater fish species in 2015, but they are perishable during storage because of microbial spoilage and biochemical reactions. Vacuum packaging (VP) has proved to be effective for extending the shelf‐life of aquatic products by excluding oxygen that prevents the growth of spoilage bacterial. However, little information is available on the microbial succession of VP silver carp. Therefore, this work was to determine the differences of microbiological succession on chilled silver carp fillets under air‐packed (AP) and VP conditions using a combination of culture‐based and 16S rRNA gene analysis methods. Furthermore, this study will give valuable information about development and spoilage of VP silver carp fillets.

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Section: Resultsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 99%

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Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix ) fillets during chilled storage

Zhang

et al. 2017

J Food Process Preserv

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“…The data is lg‐transformed, and expressed in lg CFU/g for further analysis. TVC measurement was conducted to determine the reference crab TVCs according to GB 4789.2‐2016 (China National Standard, Food micro‐biological examination: Aerobic plate count, 2016; Wang, Luo, Huang, & Xu, ). In the past few years, crab meat freshness has been determined by measurement of the TVB‐N or TVC contents.…”

Section: Methodsmentioning

confidence: 99%

Recognition of the storage life of mitten crab by a machine olfactory system with deep learning

Zhu

Zhang

Chou

et al. 2019

J Food Process Engineering

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In recent years, research on the qualitative analysis of aquatic product using ultrasonic or biological impedance has received increasing attention. Unfortunately, aquatic product safety incidents occur now and then, thus new kinds of analytical techniques that are fast, nondestructive, and simple to operate would be advantageous. This article addressed a machine olfactory system for recognition of the storage life of a whole living mitten crab. A type of deep learning algorithm, namely stacked denoising auto‐encoders algorithm (SdA), was applied to extract effective features of the machine olfactory system sensors' responses. The traditional feature extraction methods such as principal component analysis and linear discriminant analysis were used for the purposes of comparison. Then the support vector machine (SVM) classifier was implemented for further qualitative classification. In addition, the crabs were analyzed for total volatile basic nitrogen and total viable counts during storage process. Validation experiments showed that the highest recognition rate (96.67%) was achieved by using SdA with SVM. This study may present a promising instruction for the storage life recognition of the living crab. Practical Application Evaluation of the freshness of mitten crab is of considerable importance to guarantee mitten crab quality. However, to our best knowledge, few reports on the development of an electronic‐nose for nondestructive evaluation of the quality of whole living crab are available. A machine olfactory system for recognition of the storage life of a whole living mitten crab was present in this study. Validation experiments showed the highest recognition rate based on the system. In summary, the metal‐semiconductor sensor‐based machine olfactory system presents some advantages including fast detecting, repeatability, and nondestructive. In the future, with the improvement of sensor performance and development of pattern recognition, it will be a favorable weapon for protecting the interests of consumers in aquatic market.

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“…However, there may be chances of bacterial crosscontamination of fi sh during the gutting procedure. 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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Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

Cited by 90 publications

References 26 publications

Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix ) fillets during chilled storage

Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix ) fillets during chilled storage

Recognition of the storage life of mitten crab by a machine olfactory system with deep learning

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

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