Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage

文献类型： 外文期刊

第一作者： Li, Hailan

作者： Li, Hailan;Zhao, Qing;Liao, Tao;Huang, Yaqi;Zu, Xiaoyan;Li, Hailan;Liao, Tao;Zu, Xiaoyan;Zhao, Qing;Liu, Wenbo

作者机构：

关键词： Bass product; High -throughput sequencing; 60 Co; ? irradiation; Storage quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 172 卷

页码：

收录情况： SCI

摘要： This study investigates changes in the microbiota of vacuum-packed cooked bass (Micropterus salmoides), including the effects of different doses of 60Co-gamma irradiation (0, 1, 3, and 5 kGy) on muscle quality, during storage at 4 degrees C (0-15 days). Analyses for other indicators like the total bacterial colony counts and myofibrillar protein concentration were carried out. 16SrDNA high-throughput sequencing results showed that Stenotrophomonas maltophilia had the highest relative abundance in bass after storage. Additionally, the total bacterial colony counts and total volatile basic nitrogen (TVB-N) content of the irradiated samples were within the standard limits after day 15. During 0-6 days of storage, 3 kGy irradiation increased the myofibrillar protein concentration and the water-holding capacity of the fish compared with other doses. However, 3 kGy irradiation had less influence on the surface hydrophobicity of myofibrillar proteins than 5 kGy irradiation. Overall, Stenotrophomonas mal-tophilia was the dominant spoilage bacteria in bass, and 3 kGy irradiation treatment effectively inhibited mi-crobial proliferation and muscle quality deterioration during storage at 4 degrees C. Moreover, the optimal storage time for bass products after 3 kGy irradiation treatment was 6 days. This provides a basis for improving bass quality during storage and promoting the application of irradiation technology.

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