您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 degrees C in Vacuum Packaging

文献类型： 外文期刊

作者： Qiu, Liang 1 ; Zhao, Yunchun 3 ; Ma, Hui 1 ; Tian, Xiaofei 3 ; Bai, Chan 1 ; Liao, Tao 1 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, 5th Nanhu Ave, Wuhan 430064, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Agroprod, Wuhan 430064, Peoples R China

3.South China Univ Technol, Sch Biol & Biol Engn, Guangdong Key Lab Fermentat & Enzyme Engn, 382 East Out Loop,Univ Pk, Guangzhou 510006, Peoples R China

关键词： crawfish; food preservation; microbial diversity; volatile flavor compounds function prediction

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2022 年 27 卷 23 期

页码：

收录情况： SCI

摘要： Crawfish can be easily spoiled due to their rich nutrition and high water content, which is difficult to preserve. In this study, the dominant spoilage organisms in crawfish which were stored at 4 degrees C in vacuum packaging were identified by high-throughput sequencing technology; after sequencing the full-length 16S rRNA gene, the changes in the bacterial community structure, diversity and quality (texture, flavor, etc.) were analyzed. Our results reflected that the specific spoilage organisms (SSOs) of crawfish were Aeromonas sobria, Shewanella putrefaciens, Trichococcus pasteurii and Enterococcus aquimarinus, since their abundances significantly increased after being stored for 12 days at 4 degrees C under vacuum conditions. At the same time, the abundance and diversity of the microbial community decreased with storage time, which was related to the rapid growth of the dominant spoilage organisms and the inhibition of other kinds of microorganisms at the end of the spoilage stage. Function prediction results showed that the gene which contributed to metabolism influenced the spoilage process. Moreover, the decline in texture of crawfish was negatively correlated to the richness of SSOs; this may be because SSOs can produce alkaline proteases to degrade the myofibrillar protein. On the contrary, the unpleasant flavor of crawfish, resulting from volatile flavor compounds such as S-containing compounds and APEOs, etc., is negatively correlated to the richness of SSOs, due to the metabolism of SSOs by secondary metabolites such as terpenoids, polyketides and lips, which can lead to decarboxylation, deamination and enzymatic oxidation. These results are very important to achieve the purpose of targeted inhibition of crawfish spoilage at 4 degrees C in vacuum packaging.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖北省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台