Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

Wang, Hang; Liu, Xiaochang; Zhang, Yuemei; Han, Lu; Xu, Qiu-Man; Shi, Ce; Luo, Yongkang

doi:10.1016/j.lwt.2016.11.010

Cited by 70 publications

(32 citation statements)

References 31 publications

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“…TBA content was determined by the method of Wang et al [35] and was expressed in milligrams of malonaldehyde equivalents per kilogram of fish flesh. The homogenized sample (2 g) was placed in a 50 mL centrifuge tube to which TCA (50%, 16 mL) and 100 µL butylated hydroxytoluene were added in an Ultra-Turrax (Model T25, Shanghai Kehuai Instruments Co., Ltd., Shanghai, China), and homogenized (8000 rpm, 2 min).…”

Section: Chemical Analysismentioning

confidence: 99%

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Zheng

Xing

et al. 2020

Foods

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Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R2 > 0.90) with the sensory scores with prolonged circulation and storage time. The SSOs of Spanish mackerel were Proteobacteria in phylum and Pseudomonas in genus. The shelf life of mackerel under the 0 °C ice-stored cold chain system was approximately seven days, which is roughly three days longer compared with the traditional low-temperature storage method. These findings indicated that the freshness evaluation of Spanish mackerel in cold-chain circulation could be achieved by selecting appropriate chemical, microbial, and sensory indices. The study contributes to extend the shelf life of cold-chain Spanish mackerel by inhibiting the growth of dominant bacteria and provides a basis for the development of methods and tools to predict the shelf life of Spanish mackerel.

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Section: Chemical Analysismentioning

confidence: 99%

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Zheng

Xing

et al. 2020

Foods

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“…Literally, it supports the high proportion of Aeromonas bacteria than Pseudomonas species in grass carp and it is in agreement with the findings of Wang et al . (2017).…”

Section: Resultsmentioning

confidence: 99%

“…The sterile grass carp fillets were prepared according to the method of Wang et al . (2017). The initial TVC of the sterile fish fillet were <2·0 log (CFU per g).…”

Section: Methodsmentioning

confidence: 99%

“…The sample was determined by liquid chromatography using C18‐column as described by Wang et al . (2017).…”

Section: Methodsmentioning

confidence: 99%

“…Mainly, Aeromonas and Pseudomonas bacterial species have been reported as the major spoilage microflora in refrigerated grass carp and accounted 48·76 and 23·85% of the total bacterial load after storage of 8 days, respectively (Wang et al . 2017; Huang et al . 2018).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of co‐culture of Aeromonas and Pseudomonas bacterial biofilm and spoilage potential on refrigerated grass carp ( Ctenopharyngodon idellu s)

Zhang

Zhu

Jatt

et al. 2020

Lett Appl Microbiol

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Aeromonas and Pseudomonas are important bacterial species involved in spoilage of refrigerated freshwater fish. In this study, 10 Aeromonas and seven Pseudomonas bacterial strains were isolated from spoiled grass carp and identified. Twelve of seventeen bacterial strains showed high potential of biofilm formation and 14 of 17 can produce extracellular protease. In order to explore the spoilage capacity of dual‐species, the sterile grass carp fillets were inoculated with mono‐ and dual‐species of Aeromonas salmonicida and Pseudomonas azotoformans strains. The results revealed significantly higher levels of the total viable count and total volatile basic nitrogen in dual‐species as compared to mono‐species from day 6. The higher contents of histamine, cadaverine and serious degradation in muscles tissue were also observed in dual‐species after 10 days of storage. Results of in vitro experiments showed that the co‐culture of A. salmonicida and P. azotoformans significantly increased the bacterial maximum growth rate, promoted the biofilm formation and improved the spoilage capacity of bacterial strains. This study has revealed that the co‐culture of Aeromonas and Pseudomonas bacterial strains accelerated spoilage process of grass carp and increased biofilm formation. It indicates that the mixed‐cultures of spoilage micro‐organisms pose a huge threat to food industry.

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Effects of different culture modes on the storage quality of tilapia (Oreochromis mossambicus) fillets at 4°C

Zhao,

Luo,

Liu

et al. 2024

JSFA Reports

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BackgroundWith tilapia's increasing production and aquaculture modes' diversity, container culture's effect on fish storage quality remains unclear. Fish storage quality is related to different attributes such as organoleptic, microbiological, and physiochemical qualities. The alterations of the sensory, microbiological, and physiochemical quality of container and pond‐cultured tilapia stored at 4 °C were studied to investigate the effect of container culture mode on the quality of tilapia during storage.ResultsDuring storage, the TVC of pond‐cultured tilapia was higher than container‐cultured tilapia at 3‐5 d. On 3 d, the K value was higher in pond‐cultured tilapia, while container‐cultured tilapia had significantly higher IMP content. By 5 d, pond‐cultured tilapia had higher pH, while container‐cultured tilapia had a lower redness‐greenness value. On 9 d, HxR content was higher in pond‐cultured tilapia. Shewanella was the main spoilage microbe in pond‐cultured tilapia, while Pseudomonas dominated in container‐cultured tilapia. On 11 d, histamine content was significantly higher in pond‐cultured tilapia.ConclusionsResults indicated that compared with pond‐cultured tilapia, compared to pond‐cultured tilapia, container‐cultured tilapia performs better due to lower pH. The difference in microbial community composition between the two groups may be related to water quality. Overall, container culture is a potential method which is comparable to pond culture.

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Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

Cited by 70 publications

References 31 publications

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

Characterization of co‐culture of Aeromonas and Pseudomonas bacterial biofilm and spoilage potential on refrigerated grass carp ( Ctenopharyngodon idellu s)

Effects of different culture modes on the storage quality of tilapia (Oreochromis mossambicus) fillets at 4°C

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