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Wang Y, Li X, Zhang G, Bi J, Hou H. Transcriptome Reveals Regulation of Quorum Sensing of Hafnia alvei H4 on the Coculture System of Hafnia alvei H4 and Pseudomonas fluorescens ATCC13525. Foods 2024; 13:336. [PMID: 38275703 PMCID: PMC10815324 DOI: 10.3390/foods13020336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
In the food industry, foodborne spoilage bacteria often live in mixed species and attach to each other, leading to changes in spoilage characteristics. Quorum sensing (QS) has been reported to be a regulating mechanism for food spoiling by certain kinds of bacteria. Here, the contents of biofilm, extracellular polysaccharides, and biogenic amines in the coculture system of Hafnia alvei H4 and Pseudomonas fluorescens ATCC13525 were significantly reduced when the QS element of H. alvei H4 was deleted, confirming that QS of H. alvei H4 is involved in the dual-species interactions. Then, transcriptomics was used to explore the regulatory mechanism at the mRNA molecular level. The deletion of the QS element decreased the transcript levels of genes related to chemotaxis, flagellar assembly, and the two-component system pathway of H. alvei H4 in the coculture system. Furthermore, a total of 732 DEGs of P. fluorescens ATCC13525 were regulated in the dual species, which were primarily concerned with biofilm formation, ATP-binding cassette transporters, and amino acid metabolism. Taken together, the absence of the QS element of H. alvei H4 weakened the mutual cooperation of the two bacteria in the coculture system, making it a good target for managing infection with H. alvei and P. fluorescens.
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Affiliation(s)
- Yanan Wang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xue Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.W.); (X.L.); (G.Z.); (J.B.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
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Lian F, Jøstensen Ø, Siikavuopio SI, Lorentzen G. Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage. Food Microbiol 2022; 104:103973. [DOI: 10.1016/j.fm.2021.103973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 11/04/2022]
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3
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Rathod NB, Phadke GG, Tabanelli G, Mane A, Ranveer RC, Pagarkar A, Ozogul F. Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101440] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Rahnama M, Anvar SA, Ahari H, Kazempoor R. Antibacterial effects of extracted corn zein with garlic extract-based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature. J Food Sci 2021; 86:4969-4990. [PMID: 34622450 DOI: 10.1111/1750-3841.15923] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/21/2021] [Accepted: 08/27/2021] [Indexed: 11/30/2022]
Abstract
BACKGROUND Litopenaeus vannamei is one of the most perishable foods due to microorganism growth. Using essential oil-based nanoemulsion as a biodegradable and edible coating can enhance the shelf life of shrimp at refrigerated temperature through retarding microbial growth compared to synthetic coatings. METHODS Zein was extracted from 50 g dry milled corn with ethanol. Garlic essential oil was prepared by mixing with Tween 80. Nanoemulsion was prepared in an ultrasonic bath. DLS analysis, turbidity, and stability of nanoemulsions were performed. Radical scavenging activity, and total phenol content were done for evaluation of garlic essential oil and nanoemulsion. A 10% zein solution was prepared using ethanol 95% and glycerol plasticizer (2.5%). In the end, various microbial analysis, peroxide value, the thiobarbituric acid reactive substance (TBARS) value, the total volatile basic nitrogen (TVB-N) values, and sensory evaluations of different shrimp samples were determined. RESULTS Corn zein along with garlic-based nanoemulsion, had a great impact on the TVB-N, TBARS, and peroxide value (which indicated that z+24% garlic nanoemulsion group was the lowest among other groups on days 3, 7, and 14 (p < 0.05) as well as microbial properties (garlic EO nanoemulsion had significantly better antibacterial effectiveness compared to other groups (p < 0.05)), and sensory evaluation (the z+24% garlic nanoemulsion sample received a significantly higher score than other groups (p < 0.05)) of Litopenaeus vannamei. CONCLUSIONS Corn zein nanoemulsion functioned as an antioxidant and antimicrobial agent, increasing the shelf life of Litopenaeus vannamei at refrigerated temperature. PRACTICAL APPLICATION Emerging nanotechnology-based approaches with no side-effects on immune system of consumers plays a vital role in bioactive packaging, and on reduction of food spoilage or food poisoning in the transportation, exporting, and distribution stages of food products, especially marine-based products with cold chain transportation. Additionally, it can reduce aquaculture and environmental risks due to the usage of chemical agents used in packaging. Our results showed that administration of a corn zein with nanoemulsion of garlic extract can prolong shelf life of Litopenaeus vannamei. The paper should be of interest to readers such as food microbiologists, aquaculture scientists, fisheries scientists, marine biologists, biomaterial scientists, food packaging industrialists, medical microbiologists, public health managers, and health system managers.
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Affiliation(s)
- Mahsa Rahnama
- Doctor of Veterinary Medicine, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amirali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Reza Kazempoor
- Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
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Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.059] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab ( Cancer pagurus). Foods 2021; 10:foods10050955. [PMID: 33925421 PMCID: PMC8146872 DOI: 10.3390/foods10050955] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/23/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked-pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1-1.9 log10 CFU g-1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2-1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.
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Parlapani F, Michailidou S, Anagnostopoulos D, Koromilas S, Kios K, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions. Food Microbiol 2019; 82:325-333. [DOI: 10.1016/j.fm.2019.03.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 11/30/2022]
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Wang Y, Wang F, Bao X, Feng J, Fu L. Inhibition of Biogenic Amines in Shewanella baltica by Anthocyanins Involving a Quorum Sensing System. J Food Prot 2019; 82:589-596. [PMID: 30907668 DOI: 10.4315/0362-028x.jfp-18-445] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Put was the main biogenic amine produced by Shewanella baltica. PL and PP were the main QS autoinducers of S. baltica. PL and PP displayed significant positive correlation with Put. DKPs and Put production and odc gene expression were inhibited by anthocyanins. Anthocyanins were proposed as new QSIs and seafood preservative candidates.
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Affiliation(s)
- Yanbo Wang
- 1 Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology.,2 Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Feifei Wang
- 1 Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology
| | - Xingyue Bao
- 1 Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology
| | - Jie Feng
- 1 Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology
| | - Linglin Fu
- 1 Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology.,2 Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
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Wang Y, Wang F, Wang C, Li X, Fu L. Positive Regulation of Spoilage Potential and Biofilm Formation in Shewanella baltica OS155 via Quorum Sensing System Composed of DKP and Orphan LuxRs. Front Microbiol 2019; 10:135. [PMID: 30804914 PMCID: PMC6370745 DOI: 10.3389/fmicb.2019.00135] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 01/21/2019] [Indexed: 12/23/2022] Open
Abstract
The spoilage potential and biofilm formation of Shewanella baltica are reported to be regulated by Quorum sensing (QS) system from the phenotype point of view, but the specific mechanism is not fully understood. In the present study, the QS autoinducers were detected by UHPLC-MS/MS, cell density-dependent luxR-type genes were obtained through autoregulation experiments among a series of candidates in S. baltica OS155 (The SSO of large yellow croaker). The direct interaction between cyclo-(L-Pro-L-Phe) (PP) and LuxR01 as well as LuxR02 proteins was revealed via in vitro binding assay. Deletion of luxR-type genes (luxR01 and luxR02) impaired spoilage potential and biofilm formation of S. baltica OS155 in various degrees. Transcriptional analysis and qRT-PCR validation showed that spoilage and biofilm-related genes torS, speF, and pomA were down-regulated in luxR01 and luxR02 deletion strains. In addition, exogenous PP promoted spoilage potential and biofilm formation, which could be attenuated by luxR01 or luxR02 deletion. Our results revealed an explicit QS system employing PP as autoinducer and two orphan LuxRs as receptors which positively regulated spoilage capacity and biofilm formation via transcriptional regulation of corresponding genes in S. baltica OS155, which provides potential specific targets for seafood preservation involving QS system.
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Affiliation(s)
- Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China
| | - Feifei Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China
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Fogarty C, Whyte P, Brunton N, Lyng J, Smyth C, Fagan J, Bolton D. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. Food Microbiol 2019; 77:38-42. [DOI: 10.1016/j.fm.2018.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/18/2018] [Accepted: 08/01/2018] [Indexed: 02/02/2023]
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11
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Parlapani F, Michailidou S, Anagnostopoulos D, Sakellariou A, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis. Food Microbiol 2018; 76:518-525. [DOI: 10.1016/j.fm.2018.08.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 12/15/2022]
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12
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McDermott A, Whyte P, Brunton N, Lyng J, Fagan J, Bolton D. The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Anupama TK, Laly SJ, Kumar KNA, Sankar TV, Ninan G. Biochemical and Microbiological Assessment of Crucifix Crab ( Charybdis feriatus) Stored at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1449154] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Thottingal K. Anupama
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Sundarambal J. Laly
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Kesavan Nair Ashok Kumar
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Thazhakot V. Sankar
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - George Ninan
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
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Yang X, Zhang J, Cheng Y. The evaluation of the three edible tissues of dead adult Chinese mitten crabs ( Eriocheir sinensis) freshness in harvest season, based on the analysis of TVBN and biogenic amine. SPRINGERPLUS 2016; 5:1906. [PMID: 27867813 PMCID: PMC5095103 DOI: 10.1186/s40064-016-3434-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Accepted: 09/29/2016] [Indexed: 11/10/2022]
Abstract
This study was carried out to evaluate the quality of the three edible tissues (muscles, hepatopancreas and gonads) of the male and female Chinese mitten crab (Eriocheir sinensis) in natural harvest season, based on total volatile base nitrogen test (TVBN) and biogenic amines analysis at intervals time of 3 h extended for 24 h during 30 °C storage (a mean ambient temperature in harvest season). In addition, the relationship between the value of TVBN and storage time or main biogenic amine was evaluated. Results showed that TVBN level of female gonad reached the recommended limit (30 mg/100 g) at 3 h, and the times of reaching the recommended limit were 15 h in both sexes muscles, while in male and female hepatopancreas reached the recommended limit at times of over 24 and 24 h respectively. Moreover, putrescine was highest in amount in all biogenic amines analyzed. We suggested that TVBN value could be as a good indicator for Chinese mitten crab freshness. According to analysis for biogenic amine accumulated in edible tissues of crab, it was possible that dead crab poisoning may be caused by putrescine. Dead Chinese mitten crabs for over 24 h, should be not recommended for eating or processing.
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Affiliation(s)
- Xiaozhen Yang
- Key Laboratory of Genetic Resources for Freshwater Aquaculture and Fisheries, Shanghai Ocean University, Shanghai, 201306 China
| | - Jinbiao Zhang
- Key Laboratory of Genetic Resources for Freshwater Aquaculture and Fisheries, Shanghai Ocean University, Shanghai, 201306 China
| | - Yongxu Cheng
- Key Laboratory of Genetic Resources for Freshwater Aquaculture and Fisheries, Shanghai Ocean University, Shanghai, 201306 China
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Arshad K, Sudha K, Mohamed Hatha AA, Aneesh PT, Helna AK, Anilkumar G. Effect by Gamma Irradiation and Low-Temperature Storage on Bacteriological Profile of Edible Estuarine Crab Scylla serrata. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Keethadath Arshad
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Kappalli Sudha
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Abdulla A. Mohamed Hatha
- Department of Marine Biology, Microbiology and Biochemistry; School of Marine Sciences; CUSAT; Cochin India
| | - Panakkool-Thamban Aneesh
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Ameri Kottarathil Helna
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
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Bernárdez M, Pastoriza L. Effect of oxygen concentration and temperature on the viability of small-sized mussels in hermetic packages. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Chandurvelan R, Marsden ID, Gaw S, Glover CN. Field-to-laboratory transport protocol impacts subsequent physiological biomarker response in the marine mussel, Perna canaliculus. Comp Biochem Physiol A Mol Integr Physiol 2013; 164:84-90. [DOI: 10.1016/j.cbpa.2012.10.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 10/10/2012] [Accepted: 10/10/2012] [Indexed: 11/28/2022]
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18
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Gornik S, Albalat A, Macpherson H, Birkbeck H, Neil D. The effect of temperature on the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail meat during storage. J Appl Microbiol 2011; 111:582-92. [DOI: 10.1111/j.1365-2672.2011.05081.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Boziaris IS, Kordila A, Neofitou C. Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02568.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Fotedar S, Evans L. Health management during handling and live transport of crustaceans: A review. J Invertebr Pathol 2011; 106:143-52. [DOI: 10.1016/j.jip.2010.09.011] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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