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Tsoukalas D, Hamed I, Hoel S, Lerfall J, Jakobsen AN. Effect of harvesting season and location on the microbial quality and community composition of the edible sea urchin (Echinus esculentus) gonads. Food Microbiol 2024; 123:104594. [PMID: 39038897 DOI: 10.1016/j.fm.2024.104594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 06/07/2024] [Accepted: 07/01/2024] [Indexed: 07/24/2024]
Abstract
Despite the crucial role of microbial community composition in the quality and stability of seafood, little emphasis has been given to the microbiota profile of sea urchin gonads. This study investigates the microbial quality and community composition of sea urchin gonads (Echinus esculentus) as a function of harvesting season (autumn, winter, spring, and summer) and location (one site proximal to urban activity areas while the other is located in open water close to the coastline). Significant season-dependent variations were found in psychrotrophic and aerobic plate counts, with higher counts in summer, followed by autumn, spring, and winter. H2S-producing bacteria and Pseudomonas spp. counts were unaffected by harvesting season or location. Sea urchin gonad microbial composition proved resilient and dynamic, primarily shaped by seasonal variations, and minimally influenced by location. Winter and spring samples exhibited higher diversity than autumn and summer. Key genera like Pseudomonas, Psychromonas, Vibrio, Chryseobacterium, Shewanella, and Photobacterium varied seasonally. Pseudomonas, Vibrio, and Photobacterium are crucial in assessing microbial quality and safety due to their roles as specific spoilage organisms (SSOs) and, in some cases, human pathogens. Though relative abundances differed slightly between locations, harvesting location did not notably impact microbial community shaping in gonads. However, the results suggest that harvesting locations near areas with urban activity may lead to contamination with specific bacterial species, possibly due to water quality variations. These findings emphasize the importance of considering seasonality when evaluating sea urchin gonad microbial quality. Identifying key genera enhances insights into potential SSOs and human pathogens, enhancing food safety considerations in the consumption of raw or lightly processed sea urchin gonads and guiding the development of preservation methods to extend shelf life.
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Affiliation(s)
- Dionysios Tsoukalas
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway.
| | - Imen Hamed
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
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Su L, Yang W, Liu S, Yuan C, Huang T, Jia R, Wei H. Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions. Foods 2024; 13:1273. [PMID: 38672947 PMCID: PMC11048844 DOI: 10.3390/foods13081273] [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: 03/12/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to investigate the effect of neutral protease treatment on the biochemical properties of various parts of Pacific oysters (Crassostrea gigas) under different storage conditions. The mechanism of quality degradation in the mantle, adductor muscle, gill, and trunk of treated oysters stored at -1.5 °C (superchilling) or 4 °C (refrigeration) for several days using different storage methods was studied. The results showed that the oyster treated with the enzyme exhibited higher glycogen content, flavor nucleotide content, and sensory scores compared to the control group. Superchilling at -1.5 °C was observed to slow the increase in total volatile basic nitrogen (TVB-N), total viable count (TVC), and pH, while maintaining sensory scores better than refrigeration at 4 °C. Both wet superchilling (WS) and dry exposed superchilling (DeS) methods effectively preserved freshness and quality at -1.5 °C. The freshness of the oysters' body trunk changed most significantly. K value, K' value, and AEC value, as the evaluation indexes of oyster freshness, were affected by the storage medium. Therefore, neutral protease enhances the flavor of oysters in a short time, and oysters stored in wet superchilling or dry exposed superchilling conditions have an extended shelf life.
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Affiliation(s)
- Lanxiang Su
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Wenge Yang
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Siyang Liu
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka 020-8550, Iwate, Japan
| | - Tao Huang
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Ru Jia
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Huamao Wei
- College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
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Nilsuwan K, Palamae S, Naher J, Buamard N, Zhang B, Benjakul S. Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing. Foods 2024; 13:1264. [PMID: 38672936 PMCID: PMC11049107 DOI: 10.3390/foods13081264] [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: 03/29/2024] [Revised: 04/14/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources such as mint extract (ME), which are effective, safe, available, and cost-effective, are required. The present study aimed to investigate the combined effect of ME and HPP on the quality of refrigerated squid mantle cuts (SMC) over a period of 15 days. The time-kill profiles of ME and planktonic cell inactivation by HPP were assessed. ME (400 mg/L) inhibited bacterial growth, while planktonic cells treated with HPP (400 MPa) exhibited a reduction at 5 min. Physicochemical and microbial qualities of SMC treated with ME (0, 200, 400 mg/L) followed by HPP (0.1, 200, 400 MPa) for 5 min were monitored during refrigerated storage. Samples treated with ME (400 mg/L) and HPP (400 MPa) exhibited lower weight loss, cooking loss, pH changes, volatile base content, microbial counts, and higher textural properties than other samples. Based on next-generation sequencing results, Brochothrix campestris from family Listeriaceae was the predominant spoilage bacteria in treated sample after 12 days of storage. Therefore, ME and HPP combined treatments exhibited effectiveness in extending the shelf-life of refrigerated SMC.
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Affiliation(s)
- Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90110, Thailand; (K.N.); (S.P.); (J.N.); (N.B.)
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90110, Thailand; (K.N.); (S.P.); (J.N.); (N.B.)
| | - Jasmin Naher
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90110, Thailand; (K.N.); (S.P.); (J.N.); (N.B.)
| | - Natchaphol Buamard
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90110, Thailand; (K.N.); (S.P.); (J.N.); (N.B.)
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90110, Thailand; (K.N.); (S.P.); (J.N.); (N.B.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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Hwang CC, Lin CS, Hsiao YT, Huang YL, Yen FL, Lee YC, Tsai YH. Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing. BIOLOGY 2023; 12:1383. [PMID: 37997982 PMCID: PMC10668973 DOI: 10.3390/biology12111383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/25/2023]
Abstract
In this study, Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes were separately inoculated in sterilized carrot juice and subjected to various types of high-pressure processing (HPP) at 200-600 MPa for 0.1-15 min to observe the effects of HPP on the inactivation kinetics of foodborne pathogens in carrot juice. The first-order model fits the destruction kinetics of high pressure on foodborne pathogens during the pressure hold period. An increase in pressure from 200 to 600 MPa decreased the decimal reduction time (D values) of S. Typhimurium, E. coli, and L. monocytogenes. Under pressure ≥ 400 MPa, the D values of E. coli were significantly higher than those of S. Typhimurium and L. monocytogenes, indicating that E. coli had greater resistance to high pressures than the others. The Zp values (the pressure range that causes the D values to change by 90%) of E. coli, S. Typhimurium, and L. monocytogenes were 195, 175, and 170 MPa, respectively. These results indicated that L. monocytogenes and E. coli were the most and least sensitive, respectively, to pressure changes. Additionally, the three bacteria were separately inoculated into thermal-sterilized carrot juice and subjected to 200-600 MPa HPP for 3 min. The treated carrot juices were stored at 4 °C for 27 d. Following S. Typhimurium and E. coli inoculation, the bacterial counts of the control and 200 MPa treatments remained the same during the storage duration. However, they decreased for the 300 and 400 MPa treatment groups with increasing storage duration. During the storage period, no bacterial growth was observed in the 500 and 600 MPa treatments. However, the bacterial number for the control and pressure treatment groups increased with prolonged storage duration following inoculation with L. monocytogenes. Therefore, following HPP, residual L. monocytogenes continued growing stably at low temperatures. Overall, HPP could inhibit and delay the growth of S. Typhimurium and E. coli in carrot juice during cold storage, but it was ineffective at inhibiting the growth of L. monocytogenes. There was a risk of foodborne illness despite the low-temperature storage of juice. The innovation of this preliminary study is to find the impact of high pressure on the inactivate kinetics of three food pathogens in carrot juice and its practical application in simulated contaminated juice.
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Affiliation(s)
- Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu 300102, Taiwan;
| | - Yun-Ting Hsiao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan;
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-T.H.); (Y.-L.H.)
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Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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6
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Zhang X, Lu N, Li Z, Meng X, Cao W, Xue Y, Xue C, Tang Q. Effects of curcumin-mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1978-1986. [PMID: 34519034 DOI: 10.1002/jsfa.11536] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/30/2021] [Accepted: 09/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Oyster's lipid degradation leads to a decrease in edible and nutritional value. Curcumin-mediated photodynamic treatment (PDT) is an innovative non-thermal technology, although evaluation of the oyster's lipid degradation has been scarce. In the present study, we investigated peroxide value, thiobarbituric acid reactive substance, triacylglycerol and free fatty acids to evaluate the effect of curcumin-mediated PDT on lipid degradation of oysters during refrigerated storage. RESULTS The results showed that curcumin-mediated PDT could delay oyster's lipid degradation. Next, the activities of enzymes were detected to determine the mechanisms behind the effects of curcumin-mediated PDT. It was revealed that the activities of lipase, phospholipase A2 (PLA2 ), phospholipase C (PLC), phospholipase D (PLD) and lipoxygenase (LOX) were significantly inhibited after curcumin-mediated PDT (P < 0.05). Furthermore, 16 s rRNA analysis established that the relative abundances of Pseudoalteromonas and Psychrilyobacter were reduced by 51.58% and 43.82%, respectively, after curcumin-mediated PDT. CONCLUSION Curcumin-mediated PDT could delay oyster's lipid degradation by inhibiting the activities of lipase, PLA2 , PLC, PLD and LOX, as well as by changing the oyster's microbial composition, reducing the relative abundance of Pseudoalteromonas and Psychrilyobacter. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xu Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Na Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Wanxiu Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yong Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Qingjuan Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Yu M, Wang X, Yan A. Microbial Profiles of Retail Pacific Oysters ( Crassostrea gigas) From Guangdong Province, China. Front Microbiol 2021; 12:689520. [PMID: 34305851 PMCID: PMC8292972 DOI: 10.3389/fmicb.2021.689520] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Accepted: 05/31/2021] [Indexed: 12/26/2022] Open
Abstract
Oysters are one of the main aquatic products sold in coastal areas worldwide and are popular among consumers because of their delicious taste and nutritional value. However, the microorganisms present in oysters may pose health risks to consumers. In this study, the microbial communities of Pacific oysters (Crassostrea gigas) collected from aquatic product markets in three cities (Guangzhou, Zhuhai, and Jiangmen) of Guangdong Province, China, where raw oysters are popular, were investigated. The plate counts of viable bacteria in oysters collected in the three cities were all approximately 2 log colony-forming units/g. High-throughput sequencing analysis of the V3–V4 region of the 16Sribosomal DNA gene showed a high level of microbial diversity in oysters, as evidenced by both alpha and beta diversity analysis. Proteobacteria, Bacteroidetes, and Firmicutes were the dominant phyla of the microorganisms present in these samples. A variety of pathogenic bacteria, including the fatal foodborne pathogen Vibrio vulnificus, were found, and Vibrio was the dominant genus. Additionally, the relationship between other microbial species and pathogenic microorganisms may be mostly symbiotic in oysters. These data provide insights into the microbial communities of retail oysters in the Guangdong region and indicate a considerable risk related to the consumption of raw oysters.
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Affiliation(s)
- Mingjia Yu
- Department of Food Science, Foshan Polytechnic, Foshan, China
| | - Xiaobo Wang
- Department of Food Science, Foshan Polytechnic, Foshan, China
| | - Aixian Yan
- Department of Food Science, Foshan Polytechnic, Foshan, China
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Sehrawat R, Kaur BP, Nema PK, Tewari S, Kumar L. Microbial inactivation by high pressure processing: principle, mechanism and factors responsible. Food Sci Biotechnol 2021; 30:19-35. [PMID: 33552614 DOI: 10.1007/s10068-020-00831-6] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/20/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
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Affiliation(s)
- Rachna Sehrawat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India.,Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008 India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Somya Tewari
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028 India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647 New Zealand
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Andoni E, Ozuni E, Bijo B, Shehu F, Branciari R, Miraglia D, Ranucci D. Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1866131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Egon Andoni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Enkeleda Ozuni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Bizena Bijo
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Fatmira Shehu
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | | | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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10
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Orel R, Tabilo-Munizaga G, Cepero-Betancourt Y, Reyes-Parra JE, Badillo-Ortiz A, Pérez-Won M. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109352] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Martínez-Maldonado M, Velazquez G, Ramírez de León JA, Borderías A, Moreno H. Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102253] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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BONFIM RC, OLIVEIRA FAD, GODOY RLDO, ROSENTHAL A. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.26918] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Chen H, Wang M, Yang C, Wan X, Ding HH, Shi Y, Zhao C. Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and Eastern oysters (C. virginica) during refrigerated storage. Food Microbiol 2019; 82:209-217. [PMID: 31027776 DOI: 10.1016/j.fm.2019.02.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/07/2018] [Accepted: 02/12/2019] [Indexed: 10/27/2022]
Abstract
Microorganisms harbored in oyster gills are potentially related to the spoilage and safety of oyster during storage. In this study, the microbial activities and pH changes of the gills of the two species, Crassostrea gigas and C. virginica, harvested from three different sites were determined and sensory evaluation was conducted during refrigerated storage. The bacteria in gills with an initial aerobic plate count (APC) of 3.1-4.5 log CFU/g rose remarkably to 7.8-8.8 log CFU/g after 8-days of storage. The APC of Enterobacteriaceae increased from 2.5 to 3.6 log CFU/g to 4.5-4.8 log CFU/g, and that of lactic acid bacteria (LAB) fluctuated in the range of 1.4-3.0 log CFU/g during the whole storage period. The results of sensory analysis indicated that the oysters had 8-days of shelf-life and that the gill presented the fastest deterioration rate. The pH of all samples showed a decrease in the early stages followed by an increased after 4-days of storage. The dynamic changes in microbial profiles were depicted to characterize gill spoilage by Illumina Miseq sequencing to characterize gill spoilage. The results revealed that oysters harvested at different sites showed common bacterial profiles containing Arcobacter, Spirochaeta, Pseudoalteromonas, Marinomonas, Fusobacterium, Psychrobacter, Psychromonas, and Oceanisphaera when spoiled, especially, among which Psychrobacter and Psychromonas (psychrotrophic genus) were represented as the most important gill spoiled bacteria during refrigerated storage, and Arcobacter with pathogenic potential was the dominated bacteria in all spoiled oysters. The consumption quality and safety of refrigerated oysters could be greatly improved by targeted control of bacteria in oyster gills according to the results the present study provided.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; University of Guelph, ON, N1G 2W1, Canada; Third Institute of Oceanography, State Oceanic Administration, Xiamen, Fujian, 361005, China.
| | | | - Chengfeng Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xuzhi Wan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | | | - Yizhuo Shi
- University of Guelph, ON, N1G 2W1, Canada.
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, 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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15
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Tokarskyy O, Marshall DL, Dillon J, Andrews LS. Long-Term Depuration of Crassostrea virginica Oysters at Different Salinities and Temperatures Changes Vibrio vulnificus Counts and Microbiological Profile. J Food Prot 2019; 82:22-29. [PMID: 30586330 DOI: 10.4315/0362-028x.jfp-18-225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Previous short-duration depuration studies with the eastern oyster ( Crassostrea virginica) demonstrated difficulty in achieving significant naturally incurred Vibrio vulnificus population count reductions. The present study used long-duration depuration (14 days) at controlled temperatures (10 or 22°C) and salinities (12, 16, or 20 mg/g). All depuration temperature-salinity combinations significantly reduced V. vulnificus counts, with greatest reductions seen in 12 mg/g, 10°C seawater (2.7-log CFU/g reduction) and in 20 mg/g, 22°C seawater (2.8-log reduction). Mesophilic vibrios dominated the overall microflora of freshly harvested oysters, whereas refrigerated storage selected for psychrotrophic bacteria ( Pseudomonas spp., Aeromonas spp., Shewanella spp., Psychrobacter spp.) as well as did depuration at 10°C ( Pseudoalteromonas spp., Shewanella spp., Vibrio spp.). Depuration at 22°C retained dominance of mesophilic vibrios, including pathogenic species, followed by Shewanella spp., Pseudoalteromonas spp., and Photobacterium spp. Although aerobic plate counts were lower in 22°C depurated oysters (5.0 log versus 6.0 log) compared with 10°C, depuration at 10°C offered greater V. vulnificus population reductions than depuration at 22°C. This advantage was only seen at 12 mg/g salinity, with no impact at 16 and 20 mg/g salinities. No depuration treatment reduced V. vulnificus counts to nondetectable levels. Use of prolonged depuration may be a helpful intervention to control V. vulnificus populations in oysters.
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Affiliation(s)
- Oleksandr Tokarskyy
- 1 Department of Medical Physics and Medical Equipment, I. Ya. Horbachevsky Ternopil State Medical University, Ternopil, Ukraine
| | - Douglas L Marshall
- 2 Eurofins Microbiology Laboratories, Inc., 2000 Mackenzie Court, Fort Collins, Colorado 80528, USA
| | - Jeff Dillon
- 3 Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, 3411 Frederick Street, Pascagoula, Mississippi 39567, USA
| | - Linda S Andrews
- 3 Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, 3411 Frederick Street, Pascagoula, Mississippi 39567, USA
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Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters. Appl Environ Microbiol 2018; 84:AEM.01543-18. [PMID: 30030231 DOI: 10.1128/aem.01543-18] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Accepted: 07/11/2018] [Indexed: 11/20/2022] Open
Abstract
Vibrio vulnificus and Vibrio parahaemolyticus are important human pathogens that are frequently transmitted via consumption of contaminated raw oysters. A small amount of d-tryptophan (d-Trp) inhibits some foodborne pathogenic bacteria in high-salt environments. In this study, we aimed to evaluate the antibacterial effect of d-Trp on V. vulnificus and V. parahaemolyticus in culture media, artificial seawater, and shucked and live oysters. The effectiveness of d-Trp in growth inhibition of Vibrio spp. was highly dependent on environmental NaCl concentrations. Higher levels of NaCl (>4.0%) with d-Trp (>20 mM) resulted in higher and more consistent growth inhibition of both Vibrio spp. Treatment with 40 mM d-Trp significantly (P < 0.05) reduced viable V. parahaemolyticus cell counts in tryptic soy broth (TSB) with >4.0% NaCl at 25°C. In contrast, V. vulnificus was more sensitive to d-Trp (20 mM) than V. parahaemolyticus d-Trp (40 mM) treatment with NaCl (>4.5%) significantly (P < 0.05) inhibited the growth of V. parahaemolyticus and V. vulnificus in shucked oysters immersed in peptone water at 25°C throughout a 48-h incubation period. In artificial seawater, d-Trp exhibited a stronger growth-inhibitory effect on V. vulnificus and V. parahaemolyticus at 25°C than in TSB at the same level of salinity and inhibited the growth of both V. parahaemolyticus and V. vulnificus in live oysters at 25°C for 48 h. Furthermore, we tested the synergistic effect of d-Trp and salinity on the inhibition of total viable bacterial counts (TVC) at refrigeration temperature. d-Trp (40 mM) inhibited the growth of TVC in shucked oysters immersed in artificial seawater at 4°C. Therefore, these results revealed that d-Trp will serve as a novel and alternative food preservative to control Vibrio spp. in live oysters at ambient temperature and to extend the shelf-life of shucked oysters at refrigeration temperature.IMPORTANCE Oysters are the primary transmission vehicles for human Vibrio infections. Raw oyster consumption is frequently associated with gastroenteritis. The current postharvest methods, such as high-pressure processing, used to control Vibrio spp. in fresh oysters are still insufficient because of limited facilities, high cost, and potential adverse effects on production. We demonstrate that adding a small amount of d-tryptophan (d-Trp) inhibits the growths of Vibrio parahaemolyticus and Vibrio vulnificus in a high-salt environment at even ambient temperature. We further investigated the d-Trp treatment conditions and clarified the relationship between salt and d-Trp concentrations for optimal growth-inhibitory effect of Vibrio spp. The results will be useful for enhancing the effectiveness of d-Trp by increasing salinity levels. Furthermore, in a nutrientfree environment (artificial seawater), a stronger inhibitory effect could be observed at relatively lower salinity levels, indicating that d-Trp may be regarded as effective food preservation in terms of salinity reduction. Therefore, we suggest the use of exogenous d-Trp in a seawater environment as a novel and effective strategy not only for controlling Vibrio in live oysters at even ambient temperature but also for effectively retarding spoilage bacterial growth and extending the shelf life of shucked oysters at refrigeration temperature.
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Ostrensky A, Horodesky A, Faoro H, Balsanelli E, Sfeir MZT, Cozer N, Pie MR, Dal Pont G, Castilho-Westphal GG. Metagenomic evaluation of the effects of storage conditions on the bacterial microbiota of oysters Crassostrea gasar (Adanson, 1757). J Appl Microbiol 2018; 125:1435-1443. [PMID: 29992707 DOI: 10.1111/jam.14045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/28/2018] [Accepted: 06/28/2018] [Indexed: 11/29/2022]
Abstract
AIMS To evaluate the influence of storage conditions on the composition of the bacterial microbiota of living oysters Crassostrea gasar. METHODS AND RESULTS The oysters used in this study came from marine farms (Guaratuba Bay, Brazil) and were exposed to two conditions that simulated different storage situations: immersion in water (group I) and exposure to air (group II). The animals were subjected to five different temperatures (5-25°C), for 10 days. The 16S rRNA gene from oysters was amplified and sequenced to determine the taxonomic units and bacterial strains present in the samples. Group I showed higher diversity of bacteria (163 genera) rather than group II (104 genera). In all, 59 bacterial genera potentially pathogenic to humans were identified (n = 56 in group I and n = 45 in group II). CONCLUSIONS The storage conditions having a direct influence on the oyster microbiota. Live C. gasar should be stored exposed to air at 5-25°C, because it favours a lower prevalence of bacteria potentially pathogenic to humans. SIGNIFICANCE AND IMPACT OF THE STUDY During the oyster commercialization process, some conditions of storage, time and temperature must be followed in order to reduce the prevalence of bacteria potentially pathogenic to humans.
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Affiliation(s)
- A Ostrensky
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - A Horodesky
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - H Faoro
- Department of Biochemistry, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - E Balsanelli
- Carlos Chagas Institut, Oswaldo Cruz Foundation, Curitiba, Paraná, Brazil
| | - M Z T Sfeir
- Carlos Chagas Institut, Oswaldo Cruz Foundation, Curitiba, Paraná, Brazil
| | - N Cozer
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - M R Pie
- Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - G Dal Pont
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - G G Castilho-Westphal
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
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Rong C, Ling Z, Huihui S, Qi L. Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 °C. Food Microbiol 2016; 61:58-65. [PMID: 27697170 DOI: 10.1016/j.fm.2016.08.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 06/30/2016] [Accepted: 08/19/2016] [Indexed: 12/21/2022]
Abstract
As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during storage at 4 °C. The diversity of bacterial microbiota in oyster gills was profiled through polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis on the 16S rRNA gene V3 region to describe the variation during the entire storage period. The DGGE profile revealed high bacterial diversity in the air- and MA-packaged oyster gills, and the spoilage bacterial microbiota varied in the MA-packaged oyster gills. Results indicated that CO2:O2 (70%:30%) was suitable for oyster MA packaging and that high bacterial loads in oyster gills need to be considered during storage. In addition, Lactobacillus and Lactococcus species were found to grow dominantly in fresh oyster gills under MA packaging, which supports the potential application of MA packaging for oyster storage.
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Albertos I, Rico D, Diez AM, González-Arnáiz L, García-Casas MJ, Jaime I. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2858-2865. [PMID: 25428758 DOI: 10.1002/jsfa.7026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 11/10/2014] [Accepted: 11/23/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. RESULTS The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential oil (CEO)). Films with 20 g kg(-1) CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg(-1) CEO were combined with high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 °C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts. CONCLUSION The use of 20 g kg(-1) CEO-chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.
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Affiliation(s)
- Irene Albertos
- Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain
| | - Ana María Diez
- Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain
| | - Lucía González-Arnáiz
- Agrarian Technological Institute of Castilla and Leon (ITACyL), 47071 Valladolid, Spain
| | | | - Isabel Jaime
- Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain
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Reyes JE, Tabilo-Munizaga G, Pérez-Won M, Maluenda D, Roco T. Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi). INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Güney M, Oz AT, Kafkas E. Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1268-1273. [PMID: 25044361 DOI: 10.1002/jsfa.6817] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 06/14/2014] [Accepted: 07/06/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Kumquat (Fortunella spp.) is one of the important fruit species that has been introduced into Turkey recently. It is well adapted to the Mediterranean region in Turkey. Early research of kumquat was started on adaptation and pomological traits, and only a few studies have been concerned with chemical content. After understanding the health benefits of kumquat fruits farmers started their plantations in Turkey. Thus in this study the fruits of five kumquat species - Fortunella margarita (Lour.) Swingle, F. crassifolia Swingle, F. obovata Hort. ex Tanaka, F. hindsii (Champ. ex Benth.) Swingle, and limequat [Citrus aurantifolia × F. japonica (Thumb.)] - were compared based on their lipids, fatty acids and volatile profiles. The lipids, fatty acids and volatile profiles were determined by using gas chromatography with flame ionisation detection (GC/FID) and headspace gas chromatography mass spectrometry (HS-GC/MS) techniques. Volatile constituents of kumquat fruits were isolated by a headspace method. RESULTS The total lipid content (%) of kumquat species ranged from 0.26% to 0.37%. The polyunsaturated fatty acids were detected in a higher amount compared to the monounsaturated fatty acids and saturated fatty acids, respectively. The headspace technique led to the identification of 39 compounds and among a total of 39 constituents identified, d-limonene was the most abundant compound, comprising 67.78-88.72%. The results indicated that kumquats are rich in dietary and health benefits. CONCLUSION Thirty-nine compounds were identified and terpenes were the major chemical group in all kumquat genotypes. Esters, alcohols, aldehydes and ketones were also detected. The present study revealed that the kumquat fruits have a valuable levels of health beneficial chemo-preventive effects and genotypes varied based on their lipid, fatty acids and volatile constituents.
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Affiliation(s)
- Murat Güney
- University of Çukurova, Faculty of Agriculture, Department of Horticulture, 01330, Balcalı, Adana, Turkey
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Effect of temperature on the growth kinetics and predictive growth model of Aeromonas hydrophila on squid (Sepioteuthis sepioidea). Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0043-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Chen H, Liu Z, Wang M, Chen S, Chen T. Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3748-3754. [PMID: 23696433 DOI: 10.1002/jsfa.6237] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2012] [Revised: 05/12/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media. The major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). RESULTS The initial aerobic plate count in oyster gill reached 6.70 log CFU g(-1). PCR-DGGE fingerprinting analysis of the 16S rRNA gene V3 region revealed that most of the strains in fresh oyster gill belonged to the genera Lactococcus and Enterobacter. The major spoilage bacteria at a storage temperature of 20 °C were Leuconostoc pseudomesenteroides, an uncultured bacterium, Cytophaga fermentans, Lactococcus lactis, Pseudoalteromonas sp., Enterococcus mundtii, Clostridium difficile and an uncultured Fusobacteria; those at 10 °C were Lactococcus spp., Lactobacillus curvatus, Weissella confusa and C. difficile; those at 4 °C were Lactococcus, Weissella, Enterobacter and Aeromonas. The other minor species were L. curvatus, Pseudomonas sp. and E. mundtii. Lactococcus spp. was the most common main spoilage bacteria in oyster gill during chilled storage. CONCLUSION PCR-DGGE revealed the complexity of the bacterial microbiota and the major bacteria species in oyster gill for fresh and storage.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P.R. China; Biology Department, Xiamen Ocean Vocational College, Xiamen, 361012, P.R. China
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Park SY, Kim BY, Song HH, Ha SD. The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Reyes JE, Guanoquiza MI, Tabilo-Munizaga G, Vega-Galvez A, Miranda M, Pérez-Won M. Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment. Int J Food Microbiol 2012; 158:218-24. [DOI: 10.1016/j.ijfoodmicro.2012.07.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 07/18/2012] [Accepted: 07/23/2012] [Indexed: 10/28/2022]
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Synergistic effect of ionizing radiation on chemical disinfectant treatments for reduction of natural microflora on seafood. Radiat Phys Chem Oxf Engl 1993 2012. [DOI: 10.1016/j.radphyschem.2011.12.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Özyurt G, Kafkas E, Etyemez M. Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02789.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kim HJ, Ha JH, Kim SW, Jo C, Park J, Ha SD. Effects of Combined Treatment of Sodium Hypochlorite/Ionizing Radiation and Addition of Vitamin B1 on Microbial Flora of Oyster and Short-Necked Clam. Foodborne Pathog Dis 2011; 8:825-30. [DOI: 10.1089/fpd.2010.0823] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Hyun-Joo Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ji-Hyoung Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Seok-Won Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Cheorun Jo
- Department of Animal Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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Yi S, Li J, Zhu J, Lin Y, Fu L, Chen W, Li X. Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1591-1597. [PMID: 21445875 DOI: 10.1002/jsfa.4352] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2010] [Revised: 10/08/2010] [Accepted: 01/27/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Tea polyphenols (TP), as the most active constituents of tea, are considered natural food additives. This study examined the preservative properties of TP for Collichthys fish ball in well storage. Vacuum-packed Collichthys fish balls were treated with 0, 0.1, 0.15, 0.20, 0.25, and 0.30 g kg(-1) TP and stored at 0 °C for 17 days. RESULTS Microbiological results were obtained using a biochemical test, API system kit, and 16S rDNA sequence analysis. Results confirmed that the dominant bacteria in Collichthys fish balls are the genera Serratia and Pseudomonas. Total viable counts dropped two orders of magnitude in Collichthys fish balls with 0.25 g kg(-1) TP compared with the control. The advantages of total volatile basic nitrogen value, 2-thiobarbituric acid value and texture value were clearly observed, whereas pH and whiteness value exhibited no significant decrease for the group treated with 0.25 g kg(-1) TP. More than 0.25 g kg(-1) TP added could retain excellent fish ball characteristics in terms of sensory assessment after 17 days. CONCLUSION The shelf life of Collichthys fish balls supplemented with tea polyphenols can be prolonged for an additional 6 days in good condition at 0 °C storage.
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Affiliation(s)
- Shumin Yi
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
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Ma L, Su YC. Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). Int J Food Microbiol 2011; 144:469-74. [DOI: 10.1016/j.ijfoodmicro.2010.10.037] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2010] [Revised: 10/29/2010] [Accepted: 10/30/2010] [Indexed: 11/16/2022]
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An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9030-4] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Erkan N, Üretener G, Alpas H. Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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