Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage
文献类型： 外文期刊
作者： Pan, Chuang 1 ; Yang, Kaiying 1 ; Yang, Xianqing 1 ; Wu, Haiyun 6 ; Li, Chunsheng 1 ; Hao, Shuxian 1 ; Zhao, Yongqiang 1 ; Chen, Shengjun 1 ; Long, Xiaoshan 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
5.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572000, Peoples R China
6.Tokyo Univ Marine Sci & Technol, Grad Sch Marine Sci & Technol, Tokyo 1088477, Japan
关键词： Superchilling; Psychrophiles; Untargeted metabolomics; Litopenaeus vannamei; Quality
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.4； 五年影响因子：7.8 ）
ISSN：
年卷期： 2024 年 13 卷 6 期
页码：
收录情况： SCI
摘要： Quality deterioration induced by microbial community in Litopenaeus vannamei during superchilling storage were demonstrated in this study. In this study, 6 microorganisms were identified as the biomarkers by 16S rDNA sequencing and 71 differential metabolites were identified by untargeted metabolomics. The correlation analysis between microorganisms and differential metabolites revealed that Oceanicaulis, Aliihoeflea, Prauserella, Chelativorans and Pseudoalteromonas had the potential to be the important microorganisms of deterioration of superchilled shrimp. Moreover, the spearman correlation analysis revealed that lightness value had highly significant correlation with Shewanella (P < 0.01), and thiobarbituric acid content, total viable count value, total sulfhydryl content, trichloroacetic acid-soluble peptide and Ca2+-ATPase activity showed significantly correlation with Oceanicaulis, Prauserella, Chelativorans, Aliihoeflea and Pseudoalteromonas (P < 0.05). This study offers a better understanding for mechanisms behind quality degradation induced by microorganisms, which may help the quality maintaining of Pacific white shrimp during superchilling storage. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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