The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

Parlapani, Foteini F.; Verdos, George I.; Haroutounian, Serkos A.; Boziaris, Ioannis S.

doi:10.1016/j.foodcont.2015.03.004

Cited by 52 publications

(30 citation statements)

References 41 publications

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“…Pseudomonas spp. and H 2 S‐producing bacteria are the common specific spoilage organisms (SSOs) in fish and fish products during cold storage (Bono et al, ; Parlapani, Verdos, Haroutounian, & Boziaris, ). The population of the two kinds of microbial communities increased with storage time in all samples (Figure 1b,c), which was similar to that of TVC.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H2S‐producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW‐treated puffer fish packaged in 60%CO2/5%O2/35%N2 atmosphere than that in air package and vacuum package with/without WAEW‐treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB‐N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1‐octen‐3‐ol, 1‐penten‐3‐ol, hexanal, heptanal, nonanal, decanal, (E)‐2‐octenal, and 2,3‐butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.

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Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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“…Pseudomonas spp., such as P. fluorescens , were determined as the predominant spoilage micro‐organisms of gutted sea bream (Parlapani et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…Some members of the genus Pseudomonas are the predominant spoilers of proteinaceous raw foods, especially aerobically chill stored beef (Doulgeraki and Nychas 2013) and seafood (Gram and Huss 1996;Mac e et al 2013) due to the production of high extracellular enzymes (Arslan et al 2011). Pseudomonas spp., such as P. fluorescens, were determined as the predominant spoilage micro-organisms of gutted sea bream (Parlapani et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Spoilage potential characterization ofShewanellaandPseudomonasisolated from spoiled large yellow croaker (Pseudosciaena crocea)

Zhu

et al. 2016

Lett Appl Microbiol

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Members of the bacterial genera Shewanella and Pseudomonas are widely known to be responsible for the specific spoilers in iced fish. Ten strains isolated from spoiled large yellow croaker (Pseudosciaena crocea) were identified as Shewanella baltica and Pseudomonas spp. S. baltica was demonstrated as the predominant spoiler in the refrigerated P. crocea due to its high metabolic activities. This work has generated baseline information for a better understanding of the role of various spoilage bacteria in chilled marine fish and for the control of contamination and growth of main spoilage bacteria to extend the shelf life of marine fish.

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“…; Parlapani et al . , , ,b; Parlapani and Boziaris ). In tuna, Pg and Pf groups exhibited weak influence on the sensory quality despite a rapid growth up to 9–10 log CFU per g. The Pp group developed a peak of strong off‐odours at the middle storage period and then a moderate butter/caramel flavour.…”

Section: Discussionmentioning

confidence: 97%

“…Pseudomonas spp. are commonly classified as major spoiling bacteria of chilled fish stored in air (Garc ıa-L opez et al 2004;Hovda et al 2007;Parlapani et al 2013Parlapani et al , 2014Parlapani et al , 2015aParlapani and Boziaris 2016). In tuna, Pg and Pf groups exhibited weak influence on the sensory quality despite a rapid growth up to 9-10 log CFU per g. The Pp group developed a peak of strong off-odours at the middle storage period and then a moderate butter/caramel flavour.…”

Section: Discussionmentioning

confidence: 99%

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares)

et al. 2018

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The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

Cited by 52 publications

References 41 publications

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Spoilage potential characterization ofShewanellaandPseudomonasisolated from spoiled large yellow croaker (Pseudosciaena crocea)

Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares)

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