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Microbiota and Shelf Life of Whole and Gutted Pacific Saury (Cololabis saira) During Refrigerated Storage

文献类型： 外文期刊

作者： Cao, Rong 1 ; Lin, Ruihuan 3 ; Sun, Huihui 1 ; Liu, Qi 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China

2.Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266071, Peoples R China

3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 200090, Peoples R China

关键词： Cololabis saira; gutting; shelf life; microbiota

期刊名称：JOURNAL OF OCEAN UNIVERSITY OF CHINA （ 影响因子：0.913； 五年影响因子：1.012 ）

ISSN： 1672-5182

年卷期： 2020 年 19 卷 2 期

页码：

收录情况： SCI

摘要： Pacific saury (Cololabis saira) is usually sold as whole fish in wholesale markets, or in its gutted form which is easy for consumers to cook in retail markets. In order to assess the effect of gutting on the shelf life of Pacific saury during refrigerated storage and reveal the microbial community, fish samples grouped into (I) whole fish and (II) gutted fish were analyzed periodically for sensory, biochemical and microbiological characteristics, and high-throughput sequencing technology was used to investigate the microbiota. Results showed that the sensory score for the gutted fish became unacceptable on day 8, while the whole fish score remained acceptable for 10 days. The total volatile basic nitrogen (TVB-N) value of the gutted fish reached 30 mg N(100g) (-1) on day 6, while that of the whole samples surpassed 30 mgN(100g) (-1) on day 10. The thiobarbituric acid reactive substances (TBARS) value of the gutted fish got close to 5.0 mg kg(-1) on day 10, while that of the whole samples surpassed 5.0 mg kg (-1) on day 14. The aerobic plate colony counts (APCs) for the gutted and whole Pacific saury reached 7.0 log(10) CFUg(-1) on days 6 and 10, respectively. Organoleptic, biochemical and microbiological analyses revealed that shelf-lives should be 6-8 days for gutted fish and 10 days for whole fish. Microbiota analysis results showed that gutting partly changed the initial microbiota, but didn't alter the dominant bacteria during storage. When the fish were spoiled, high proportion of Pseudomonadaceae was detected in both groups.

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