Identification of the Specific Spoilage Organism in Farmed Sturgeon (Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage
文献类型： 外文期刊
作者： Zhang, Zhichao 1 ; Wu, Ruiyun 1 ; Gui, Meng 3 ; Jiang, Zhijie 4 ; Li, Pinglan 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
2.Jiangxi Inst Food Inspect & Testing, Nanchang 330001, Jiangxi, Peoples R China
3.Beijing Fisheries Res Inst, Beijing 100083, Peoples R China
4.Beijing Inst Drug Control, NMPA Key Lab Res & Evaluat Gener Drugs, Beijing 102206, Peoples R China
关键词： sturgeon; Shewanella; Pseudomonas; spoilage; flavour
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2021 年 10 卷 9 期
页码：
收录情况： SCI
摘要： Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.
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