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Sheng X, Yan L, Peng L, Zhao L, Dai F, Chen F, Wang L, Chen Y, Ye M, Wang J, Zhang J, Raghavan V. Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish ( Takifugu obscurus) fillets during chilled storage. Food Chem X 2024; 21:101129. [PMID: 38298353 PMCID: PMC10828650 DOI: 10.1016/j.fochx.2024.101129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 12/29/2023] [Accepted: 01/08/2024] [Indexed: 02/02/2024] Open
Abstract
Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during chilled storage. The results showed that PALA treatment effectively reduced the growth of bacteria and attenuated changes in physicochemical indicators (total volatile basic nitrogen, pH value, K value, and biogenic amines) of puffer fish fillets. Additionally, insignificant changes were observed in lipid oxidation during the first 8 days (p > 0.05). Illumina-MiSeq high-throughput sequencing revealed that PALA effectively inhibited the growth of Pseudomonas in puffer fish fillets and maintained the diverse characteristics of the microbial community. In combination with sensory analysis, PALA extended the shelf life of puffer fish fillets for 4 days, suggesting that PALA could be considered a potential fish fillet preservation method.
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Affiliation(s)
- Xiaowei Sheng
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Longfei Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lanqing Peng
- Guangdong Supply and Marketing Green Agricultural Products Production and Supply Base Operation Co., Ltd, Huizhou 516100, China
| | - Luling Zhao
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Fanwei Dai
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Feiping Chen
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ling Wang
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yulong Chen
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mingqiang Ye
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, H9X3V9, Canada
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Sequino G, Valentino V, Esposito A, Volpe S, Torrieri E, De Filippis F, Ercolini D. Microbiome dynamics, antibiotic resistance gene patterns and spoilage-associated genomic potential in fresh anchovies stored in different conditions. Food Res Int 2024; 175:113788. [PMID: 38129066 DOI: 10.1016/j.foodres.2023.113788] [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: 10/25/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
Fresh fish is a highly perishable product and is easily spoiled by microbiological activity and chemical oxidation of lipids. However, microbial spoilage is the main factor linked with the rapid fish sensorial degradation due to the action of specific spoilage organisms (SSOs) that have the ability to dominate over other microorganisms and produce metabolites responsible for off-flavours. We explored the microbial dynamics in fresh anchovies stored in different packaging (air, modified atmosphere, under vacuum) and temperatures (0, 4 and 10 °C) using shotgun metagenomics, highlighting the selection of different microbial species according to the packaging type. Indeed, Pseudoalteromonas nigrifaciens, Psychrobacter cryohalolentis and Ps. immobilis, Pseudomonas deceptionensis and Vibrio splendidus have been identified as the main SSOs in aerobically stored anchovies, while Shewanella baltica, Photobacterium iliopiscarium, Ps. cryohalolentis and Ps. immobilis prevailed in VP and MAP. In addition, we identified the presence of spoilage-associated genes, leading to the potential production of biogenic amines and different off-flavors (H2S, TMA). In particular, the abundance of microbial genes leading to BA biosynthesis increased at higher storage temperature, while those related to H2S and TMA production were enriched in aerobically and VP packed anchovies, suggesting that MAP could be an effective strategy in delaying the production of these compounds. Finally, we provided evidence of the presence of a wide range of antibiotic resistance genes conferring resistance to different classes of antibiotic (β-lactams, tetracyclines, polymyxins, trimethoprims and phenicols) and highlighted that storage at higher temperature (4 and 10 °C) boosted the abundance of ARG-carrying taxa, especially in aerobically and MAP packed fish.
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Affiliation(s)
- Giuseppina Sequino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Vincenzo Valentino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Alessia Esposito
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Stefania Volpe
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Elena Torrieri
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Corso Umberto I 40, 80138 Naples, Italy.
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Corso Umberto I 40, 80138 Naples, Italy
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Yang Z, Yan J, Xie J. Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage. Food Res Int 2023; 173:113340. [PMID: 37803649 DOI: 10.1016/j.foodres.2023.113340] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO2/30% N2 (MAP1); 60% CO2/30% N2/10% O2 (MAP2); 40% CO2/30% N2/30% O2 (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009-0.04 MDA/kg) and carbonyl content (0.20-0.26 μmol/g) and the highest sulfhydryl content (0.25-0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.
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Affiliation(s)
- Zhijun Yang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Yan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
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Anagnostopoulos DA, Parlapani FF, Tsara E, Eirinaki MG, Kokioumi D, Ampatzidou E, Boziaris IS. Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets. Foods 2023; 12:foods12061145. [PMID: 36981071 PMCID: PMC10048387 DOI: 10.3390/foods12061145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as aw and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands.
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Affiliation(s)
- Dimitrios A. Anagnostopoulos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Foteini F. Parlapani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Evangelia Tsara
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Maria G. Eirinaki
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Despoina Kokioumi
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | | | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
- Correspondence: ; Tel.: +30-24210-93153
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Dabsantai K, Mahidsanan T. Effect of Citrus aurantium juice as a disinfecting agent on quality and bacterial communities of striped catfish steaks stored at -20 °C. PeerJ 2023; 11:e15168. [PMID: 37065691 PMCID: PMC10103698 DOI: 10.7717/peerj.15168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 03/13/2023] [Indexed: 04/18/2023] Open
Abstract
Sodium hypochlorite is generally used as a disinfectant in washing of freshwater fishes where the safety aspect of health is of concern. Although plant-based essential oils and synthetic chemical agents have been applied, they might contain toxic substances, are expensive and can cause undesirable quality. This research aims to fill the knowledge gap necessary to validate Citrus aurantium juice as a disinfecting agent for preserving striped catfish steaks at -20 °C for 28 days. Fifty (50) ppm sodium hypochlorite was used as a commercial disinfectant (control). The results showed that a negative color characteristic (higher a* and increased b*) was found in the control but not in striped catfish steaks immersed in C. aurantium juice (TM) on days 14 and 28. No significant differences were found in the peroxide value among the treatments on days 14 and 28 (P > 0.05). A lower accumulation of trichloroacetic acid soluble peptides was detected in TM but not in control, while total volatile basic nitrogen of all treatments was up to standard of fish quality during storage. Contrastingly, the total viable count of both treatments increased to >7.0 log CFU/g on day 28 which did not meet the edible limit of standard for freshwater fishes. The spoilage microbial community was observed on days 0 and 28 of storage which showed a decrease in relative abundance of Acinetobacter, Pseudomonas, Brochothrix, Lactococcus, Carnobacterium, Psychrobacter, and Vagococcus as found in TM on day 28, when compared to the control. Thus, these results implied that C. aurantium juice could replace sodium hypochlorite as an alternative disinfecting agent to control the microbiological spoilage and physico-chemical quality of striped catfish steaks.
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Saelens G, Houf K. Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish. J Microbiol Methods 2022; 203:106599. [PMID: 36243229 DOI: 10.1016/j.mimet.2022.106599] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/28/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
Abstract
Consumers demand more fresh, safe, and high-quality food. As this is partiallycorrelated to the microbial profile, several microbiological examination tools are available. Incontrast to meat, no microbiological normalized methods to assess the microbiological quality of fresh marine fish have been agreed on. As a result, studies on the detection and diversity of spoilage associated organisms (SAOs) in fish often apply various detection, isolation, and identification techniques. This complicates the comparison and interpretation of data reported, and often results in different or inconclusive results. Therefore, the present review aimed to present a critical overview of the isolation/cultivation and detection techniques currently applied in fish microbiology. After a comprehensive search in the PubMed, Web of Science and Scopus databases, a total of 111 studies fulfilled the review selection criteria. Results revealed that when relying on culture media for the isolation of SAOs in fish, it is essential to include a salt-containing medium next to plate count agar that is currently used as the reference medium for the enumeration of bacteria on fish. In terms of identification, MALDI-TOF MS and 16S rRNA gene sequencing are currently the most promising tools, though other housekeeping genes should be targeted as well, and, the biggest challenge at this point is still the lack of comprehensive proteomic and sequence databases for SAOs. A full replacement of cultivation by next generation sequencing is difficult to recommend due to the absence of a standardized experimental methodology, especially for fish, and the relatively high sequencing costs. Additionally, a discrepancy between culture-dependent and independent methods in revealing the bacterial diversity, and abundancy, from marine fish was demonstrated by several authors. It is therefore recommended to consider both approaches as complements of one another, rather than substitutes, and to include them simultaneously to yield more complete results regarding the SAOs in fresh marine fish. As such, a thorough understanding of the biology of spoilage organisms and process will be obtained to prolong the shelf-life and deliver a high-quality product.
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Affiliation(s)
- Ganna Saelens
- Laboratory of Foodborne Parasites, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
| | - Kurt Houf
- Department of Veterinary and Biosciences, Faculty of Veterinary Medicine, Ghent University, Heidestraat 19, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Karel Lodewijk Ledeganckstraat 35, 9000 Ghent, Belgium
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7
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The effect of fishing season and storage conditions on the quality of European plaice (Pleuronectes platessa). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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Li D, Zhuang S, Peng Y, Tan Y, Hong H, Luo Y. Mechanism of Inosine Monophosphate Degradation by Specific Spoilage Organism from Grass Carp in Fish Juice System. Foods 2022; 11:foods11172672. [PMID: 36076856 PMCID: PMC9455830 DOI: 10.3390/foods11172672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 08/20/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
Microbial growth strongly affects the quality and flavor of fish and fish products. This study aimed to explore the role and function of grass carp-borne microorganisms in the degradation of inosine monophosphate (IMP) related compounds in a fish juice system during chill storage (4 °C. Prokaryotic transcriptomic analysis was used to explore the microbial contribution to metabolic pathways and related enzymes. The degree of microbial contribution was verified by the activity of enzymes and metabolite content. Collectively, there were multiple IMP relative product degradation pathways. A. rivipollensis degraded IMP by producing 5'-nucleotidase (5'-NT) while S. putrefaciens degraded IMP mainly by alkaline phosphatase (ALP). Hypoxanthine (Hx) was degraded to uric acid (Ua) induced by P. putida and S. putrefaciens mainly with producing xanthine oxidase (XOD), while A. rivipollensis almost could not produce XOD. This work can used as a guide and provide basic knowledge for the quality and flavor control of aquatic products.
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Affiliation(s)
- Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Shuai Zhuang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yankun Peng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence:
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Chen Y, Chen H, Gong F, Yang F, Jiang Q, Xu Y, Xia W. A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages. Food Res Int 2022; 159:111630. [DOI: 10.1016/j.foodres.2022.111630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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Zhou P, Chu Y, Lv Y, Xie J. Quality of frozen mackerel during storage as processed by different freezing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, China
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11
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Anagnostopoulos DA, Parlapani FF, Boziaris IS. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Kyoui D, Fukasawa Y, Miyanaga W, Nakamura Y, Yamane T, Sugita K, Yamadera S, Kai M, Shinoda K, Kawarai T, Ogihara H. Identification of changes in the microflora composition of Japanese horse mackerel (Trachurus japonicus) during storage to identify specific spoilageorganisms. Curr Res Food Sci 2022; 5:1216-1224. [PMID: 35996618 PMCID: PMC9391519 DOI: 10.1016/j.crfs.2022.07.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/27/2022] [Accepted: 07/25/2022] [Indexed: 11/29/2022] Open
Abstract
Japanese horse mackerel (Trachurus japonicus) is an important marine resource, and its loss and waste should be reduced. This study aimed to identify the changes in the microflora composition during storage and specific spoilage organisms (SSOs) in Japanese horse mackerel, for spoilage prevention. They were stored at either 20 °C or 4 °C aerobically, and the bacterial viable counts, concentration of total volatile basic nitrogen (TVB-N), and microflora composition for each group were analyzed. Samples stored at 20 °C for 48 h showed similar viable counts to those stored at 4 °C for 168 h; however, the TVB-N concentrations increased at 20 °C, but not at 4 °C. 16S rRNA metagenome analysis showed that Shewanella became dominant genus in the microflora regardless of the storage temperature. However, dominant amplicon sequence variants (ASVs), which are a more detailed classification level than the genus, differed depending on the storage temperatures; therefore, dominant ASVs at 20 °C were assumed to be potential SSOs. Shewanella sp. Strain NFH-SH190041, which was genetically closely related to the dominant ASVs at 20 °C, was isolated, and its spoilage ability was verified. The strain NFH-SH190041 may be considered a novel SSO of Japanese horse mackerel because its 16S rRNA sequence is clearly different from those of known species. Changes in microflora in every part of the Japanese horse mackerel were visualized. NFH-SH190041 was assumed as novel specific spoilage organism. The spoilage ability of NFH-SH190041 was verified.
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13
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Zhao Y, Lan W, Shen J, Xu Z, Xie J. Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112615] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Jérôme M, Passerini D, Chevalier F, Marchand L, Leroi F, Macé S. Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon. Int J Food Microbiol 2021; 363:109504. [PMID: 34959088 DOI: 10.1016/j.ijfoodmicro.2021.109504] [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: 07/15/2021] [Revised: 10/14/2021] [Accepted: 12/12/2021] [Indexed: 01/11/2023]
Abstract
Quantification of lactic acid bacteria (LAB) is essential to control quality of seafood products like cold-smoked salmon (CSS). In the present study, we report the design and optimization of a dual-labelled TaqMan ™ probe targeting the V7 region of 16S rRNA gene for the detection of LAB in CSS. This quantitative PCR (qPCR) assays is useful for the simultaneous detection of the ten LAB genera communally encountered in CSS as Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Macrococcus, Streptococcus, Vagococcus and Weissella. The specificity of this method was demonstrated against 14 genera (44 isolates, 35 species) of Gram-positive bacteria and 19 genera of Gram-negative (40 isolates, 34 species). Calibration of the method was performed in CSS matrix using a mix of equimolar cultured solution of five LAB. Quantification with the qPCR method range from 3.5 to 8.5 Log CFU/g in CSS matrix, covering 5 orders of magnitude. On these artificially contaminated CSS slices, PCR method results correlated successfully (R2 = 0.9945) with the conventional enumeration on Elliker medium. In addition, the new method was successful on commercial CSS from five different origins with a quantification range from 3.7 Log CFU/g to 8.0 Log CFU/g. This one-step quantitative methodology is proposed as a rapid and complementary tool of the cultural methods to investigate the LAB microbiota and biodiversity of CSS.
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Affiliation(s)
- Marc Jérôme
- IFREMER, BRM, EM(3)B Laboratory, F-44000 Nantes 3, France
| | | | | | | | | | - Sabrina Macé
- IFREMER, BRM, EM(3)B Laboratory, F-44000 Nantes 3, France.
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15
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Syropoulou F, Parlapani FF, Anagnostopoulos DA, Stamatiou A, Mallouchos A, Boziaris IS. Spoilage Investigation of Chill Stored Meagre ( Argyrosomus regius) Using Modern Microbiological and Analytical Techniques. Foods 2021; 10:3109. [PMID: 34945660 PMCID: PMC8702202 DOI: 10.3390/foods10123109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/29/2021] [Accepted: 12/12/2021] [Indexed: 11/18/2022] Open
Abstract
Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce.
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Affiliation(s)
- Faidra Syropoulou
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
| | - Foteini F. Parlapani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
| | - Dimitrios A. Anagnostopoulos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
| | - Anastasios Stamatiou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
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16
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Bacterial community in response to packaging conditions in farmed gilthead seabream. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.09.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Wiernasz N, Gigout F, Cardinal M, Cornet J, Rohloff J, Courcoux P, Vigneau E, Skírnisdottír S, Passerini D, Pilet MF, Leroi F. Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products. Foods 2021; 10:foods10112517. [PMID: 34828798 PMCID: PMC8623285 DOI: 10.3390/foods10112517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/07/2021] [Accepted: 10/11/2021] [Indexed: 01/02/2023] Open
Abstract
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.
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Affiliation(s)
- Norman Wiernasz
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
- UMR 1014, Secalim, INRAE, Oniris, 44307 Nantes, France;
| | - Frédérique Gigout
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Mireille Cardinal
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Josiane Cornet
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Jens Rohloff
- NTNU, Department of Biology, 7491 Trondheim, Norway;
| | | | | | - Sigurlaug Skírnisdottír
- Matıs, Research and Innovation, Exploitation and Utilization of Genetic Resources, 101-155 Reykjavik, Iceland;
| | - Delphine Passerini
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | | | - Françoise Leroi
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
- Correspondence:
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18
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Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish-A Review. Foods 2021; 10:foods10102300. [PMID: 34681354 PMCID: PMC8534769 DOI: 10.3390/foods10102300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/16/2021] [Accepted: 09/19/2021] [Indexed: 11/17/2022] Open
Abstract
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.
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Soro AB, Noore S, Hannon S, Whyte P, Bolton DJ, O’Donnell C, Tiwari BK. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100722] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Recent Developments in Seafood Packaging Technologies. Foods 2021; 10:foods10050940. [PMID: 33923022 PMCID: PMC8145365 DOI: 10.3390/foods10050940] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/17/2022] Open
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
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22
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Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods 2021; 10:foods10040780. [PMID: 33916441 PMCID: PMC8066737 DOI: 10.3390/foods10040780] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/25/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.
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23
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Jaguey-Hernández Y, Aguilar-Arteaga K, Ojeda-Ramirez D, Añorve-Morga J, González-Olivares LG, Castañeda-Ovando A. Biogenic amines levels in food processing: Efforts for their control in foodstuffs. Food Res Int 2021; 144:110341. [PMID: 34053537 DOI: 10.1016/j.foodres.2021.110341] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 11/25/2022]
Abstract
Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have focused on BAs toxicity and presence in foods; however, technological strategies such as evaluation of physical parameters, the addition of natural or synthetic compounds or the use of specific starter cultures of BAs reduction, and quick detection methods have been scarcely approached. In current research, there has been a focus on fast detection of BAs through colorimetric methods that allow these compounds to be quickly and easily identified by consumers. To reduce BAs presence in food, several alternatives have been developed and investigated with the aim of preventing negative effects caused by their intake, which can be applied before, during, or after processing. Food safety is one of the most important concerns of consumer and sanitary authorities. Therefore, detecting toxins such as BAs in food has become a priority for research. Recent reports that focus on the development of rapid detection methods of BAs are reviewed in this analysis. These methods have been successfully applied to food matrices with little to no sample pretreatment. Several alternatives for BAs reduction in food was also summarized. These findings will help the food industry to improve its processes for developing safe food.
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Affiliation(s)
- Yari Jaguey-Hernández
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Karina Aguilar-Arteaga
- Universidad Politécnica de Francisco I. Madero, Agroindustry Engineering Department, Carr. Tepatepec-San Juan Tepa km. 2, 42660 Francisco I. Madero, Hgo., Mexico
| | - Deyanira Ojeda-Ramirez
- Universidad Autonoma del Estado de Hidalgo, Veterinary Medicine Department, Rancho Universitario Av. Universidad km. 1, Ex-Hacienda de Aquetzalpa, 43600 Tulancingo, Hgo., Mexico
| | - Javier Añorve-Morga
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Luis Guillermo González-Olivares
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Araceli Castañeda-Ovando
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico.
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24
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Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage. Foods 2021; 10:foods10020362. [PMID: 33562402 PMCID: PMC7914861 DOI: 10.3390/foods10020362] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/23/2021] [Accepted: 02/02/2021] [Indexed: 02/03/2023] Open
Abstract
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.
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25
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26
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Sheng L, Wang L. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Compr Rev Food Sci Food Saf 2020; 20:738-786. [PMID: 33325100 DOI: 10.1111/1541-4337.12671] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/22/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic-resistant bacteria (ARB) and antibiotic-resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.
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Affiliation(s)
- Lina Sheng
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
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27
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Zhuang S, Hong H, Zhang L, Luo Y. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Compr Rev Food Sci Food Saf 2020; 20:252-288. [DOI: 10.1111/1541-4337.12659] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 09/24/2020] [Accepted: 09/29/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
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28
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Castro M, Parraga K, Alonso J, Cobar J, Watts E. Black Drum (Pogonias cromis) Shelf Life Comparing Three Packaging Technologies. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Marlena Castro
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - Katheryn Parraga
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - José Alonso
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - Joshua Cobar
- Cain Department of Chemical Engineering, Louisiana State University, Baton Rouge, LA, USA
| | - Evelyn Watts
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
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29
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Abel N, Rotabakk BT, Lerfall J. Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109946] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Lopera-Valle A, Elias A. Colorimetric indicators for volatile amines based on succinic anhydride (SAh)-grafted poly (lactic acid) (PLA). ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:2499-2508. [PMID: 32930240 DOI: 10.1039/d0ay00550a] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Smart materials that can undergo changes in color upon the detection of amines have the potential to provide information on the freshness of fish and meat. To engineer a material that undergoes a change in color upon exposure to biogenic amines, succinic anhydride functional groups - which are deprotonated in the presence of amines - are grafted onto a biopolymer poly(lactic acid) backbone. This material is then blended with a pH sensitive dye, yielding a material that shows a highly specific response to amines. In this system, the reaction between SAh and amines protonates the dye and leads to an irreversible change in color in the indicators. The resulting change in color was recorded and monitored with standardized photos and UV-Vis spectroscopy. Initially, indicators of different degrees of SAh (from 5 wt% to 45 wt%) grafted onto PLA were exposed to the vapours from a 400 ppm amine solution. The samples with higher degrees of grafting underwent the most visible changes in color. A more detailed study of the effect of temperature and amine concentration was performed on indicators with 30 wt% SAh. The limits of detection, half-time and kinetics of the response are also presented. Higher temperatures and concentrations were found to increase the degree of the color change while decreasing the half-time of the response of the indicators. This work shows potential opportunities for the development of simple real-time amine indicators.
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Affiliation(s)
- Adrian Lopera-Valle
- Department of Chemical and Materials Engineering, University of Alberta, Donadeo Innovation Centre for Engineering, Edmonton, Alberta T6G 1H9, Canada.
| | - Anastasia Elias
- Department of Chemical and Materials Engineering, University of Alberta, Donadeo Innovation Centre for Engineering, Edmonton, Alberta T6G 1H9, Canada.
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31
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Cauchie E, Delhalle L, Taminiau B, Tahiri A, Korsak N, Burteau S, Fall PA, Farnir F, Baré G, Daube G. Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis. Front Microbiol 2020; 10:3074. [PMID: 32038536 PMCID: PMC6985204 DOI: 10.3389/fmicb.2019.03074] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 12/19/2019] [Indexed: 12/12/2022] Open
Abstract
Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among different food production and storage, using both 16S rRNA gene sequencing and classical microbiology. Three batches of samples were obtained from four local Belgian facilities (A–D) and stored until shelf life under food wrap (FW) and modified atmosphere packaging (MAP, CO2 30%/O2 70%), at constant and dynamic temperature. Analysis of 288 samples were performed by 16S rRNA gene sequencing in combination with counts of psychrotrophic and lactic acid bacteria at 22°C. At the first day of storage, different psychrotrophic counts were observed between the four food companies (Kruskal-Wallist test, p-value < 0.05). Results shown that lowest microbial counts were observed at the first day for industries D and A (4.2 ± 0.4 and 5.6 ± 0.1 log CFU/g, respectively), whereas industries B and C showed the highest results (7.5 ± 0.4 and 7.2 ± 0.4 log CFU/g). At the end of the shelf life, psychrotrophic counts for all food companies was over 7.0 log CFU/g. With metagenetics, 48 OTUs were assigned. At the first day, the genus Photobacterium (86.7 and 19.9% for food industries A and C, respectively) and Pseudomonas (38.7 and 25.7% for food companies B and D, respectively) were dominant. During the storage, a total of 12 dominant genera (>5% in relative abundance) were identified in MAP and 7 in FW. Pseudomonas was more present in FW and this genus was potentially replaced by Brochothrix in MAP (two-sided Welch’s t-test, p-value < 0.05). Also, a high Bray-Curtis dissimilarity in genus relative abundance was observed between food companies and batches. Although the bacteria consistently dominated the microbiota in our samples are known, results indicated that bacterial diversity needs to be addressed on the level of food companies, batches variation and food storage conditions. Present data illustrate that the combined approach provides complementary results on microbial dynamics in minced pork meat samples, considering batches and packaging variations.
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Affiliation(s)
- Emilie Cauchie
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Laurent Delhalle
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Assia Tahiri
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Nicolas Korsak
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | | | | | - Frédéric Farnir
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Ghislain Baré
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Georges Daube
- Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
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Fang S, Zhou Q, Hu Y, Liu F, Mei J, Xie J. Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage. Molecules 2019; 24:molecules24183292. [PMID: 31509981 PMCID: PMC6766946 DOI: 10.3390/molecules24183292] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/05/2019] [Accepted: 09/05/2019] [Indexed: 01/24/2023] Open
Abstract
The objective of this research was to explore the antimicrobial activity and mechanism of carvacrol against Vibrio Parahemolyticus, Shewanella putrefaciens, Staphylococcus aureus and Pseudomonas fluorescens and evaluate the effect of the addition of carvacrol/β-cyclodextrin emulsions to flaxseed gum (FSG)-sodium alginate (SA) edible films on the preservation of Chinese sea bass (Lateolabrax maculatus) fillets during refrigerated storage. The minimum inhibitory concentration (MIC) of carvacrol against V. parahemolyticus, S. putrefaciens, S. aureus and P. fluorescens were 0.5, 0.5, 0.125, and 0.5 mg/mL, respectively. Alkaline phosphatase activity assay, nucleotide and protein leakage, and scanning electron microscope demonstrated that carvacrol damaged the external structure of the tested bacterial cells causing leakage of cytoplasmic components. At the same time, when FSG-SA films containing carvacrol used as coating agents for Chinese sea bass fillets cold storage, FSG-SA films containing 1.0 or 2.0 mg/mL carvacrol could significantly reduce TVB-N content, K-value, the degree of microbial deterioration and maintain quality of sea bass fillets according to organoleptic evaluation results.
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Affiliation(s)
- Shiyuan Fang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Qianqian Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Yan Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Feng Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Lopera-Valle A, Elias A. Amine Responsive Poly(lactic acid) (PLA) and Succinic Anhydride (SAh) Graft-Polymer: Synthesis and Characterization. Polymers (Basel) 2019; 11:E1466. [PMID: 31500310 PMCID: PMC6780798 DOI: 10.3390/polym11091466] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 09/04/2019] [Accepted: 09/05/2019] [Indexed: 11/25/2022] Open
Abstract
Amines are known to react with succinic anhydride (SAh), which in reactions near room temperature, undergoes a ring opening amidation reaction to form succinamic acid (succinic acid-amine). In this work, we propose to form an amine-responsive polymer by grafting SAh to a poly(lactic acid) (PLA) backbone, such that the PLA can provide chemical and mechanical stability for the functional SAh during the amidation reaction. Grafting is performed in a toluene solution at mass content from 10 wt% to 75 wt% maleic anhydride (MAh) (with respect to PLA and initiator), and films are then cast. The molecular weight and thermal properties of the various grafted polymers are measured by gel permeation chromatography and differential scanning calorimetry, and the chemical modification of these materials is examined using infrared spectroscopy. The efficiency of the grafting reaction is estimated with thermogravimetric analysis. The degree of grafting is determined to range from 5% to 42%; this high degree of grafting is desirable to engineer an amine-responsive material. The response of the graft-polymers to amines is characterized using X-ray photoelectron spectroscopy, infrared spectroscopy, and differential scanning calorimetry. Changes in the chemical and thermal properties of the graft-polymers are observed after exposure to the vapors from a 400 ppm methylamine solution. In contrast to these changes, control samples of neat PLA do not undergo comparable changes in properties upon exposure to methylamine vapor. In addition, the PLA-g-SAh do not undergo changes in structure when exposed to vapors from deionized water without amines. This work presents potential opportunities for the development of real-time amine sensors.
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Affiliation(s)
- Adrián Lopera-Valle
- Department of Chemical and Materials Engineering, University of Alberta, Donadeo Innovation Centre for Engineering, Edmonton, AB T6G 1H9, Canada.
| | - Anastasia Elias
- Department of Chemical and Materials Engineering, University of Alberta, Donadeo Innovation Centre for Engineering, Edmonton, AB T6G 1H9, Canada.
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Odeyemi OA, Burke CM, Bolch CCJ, Stanley R. Spoilage microbial community profiling by 16S rRNA amplicon sequencing of modified atmosphere packaged live mussels stored at 4 oC. Food Res Int 2018; 121:568-576. [PMID: 31108782 DOI: 10.1016/j.foodres.2018.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 12/10/2018] [Accepted: 12/12/2018] [Indexed: 02/06/2023]
Abstract
There is little information on the microbial communities associated with modified atmosphere (MA)-packaged live mussels. There is also a dearth of information on how pre-packaging depuration modifies the microbial communities and spoilage of live mussels. Amplicon sequencing was used to describe spoilage microbial succession in MA-packaged live mussels during storage at 4 °C. Proteobacteria, Cyanobacteria and Firmicutes were the three major phyla observed in the mussel meat and pouch water of undepurated and depurated mussels. Among these phyla, Cyanobacteria was more predominant on day 0 in mussel meat of undepurated and depurated mussels while Proteobacteria was predominant in commercially-depurated mussels. Synechococcus was apparently dominant on days 0-7 in the meat of undepurated mussels and days 0-10 in depurated mussels. Shewanella was dominant on day 0 in commercially-depurated mussels and dominant on day 15 in undepurated while Acidaminococcus was dominant in depurated mussels on day 15. Psychromonas was observed to be dominant in commercially-depurated mussels on day 7 and further shifted to Acinetobacter by day 10 and 15. In the pouch water, Acinetobacter was dominant throughout the storage days in undepurated mussels while Psychrobacter was predominant in both depurated and commercially-depurated mussels. This study demonstrated the impact of depuration on the microbiota and the spoilage mechanism of MA-packaged live mussels. Shewanella was easily removed through depuration. However, spoilage bacteria such as Acidaminococcus could not be easily removed although they are not important at the beginning but grew at the end. Pouch water contributed suitable biological medium for the growth of Acinetobacter and Psychrobacter and both enhanced the growth of spoilage bacteria such as Shewanella and Acidaminococcus.
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Affiliation(s)
- Olumide A Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.
| | - Christopher M Burke
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia
| | - Christopher C J Bolch
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia
| | - Roger Stanley
- Centre for Food Innovation, Tasmania Institute of Agriculture (TIA), University of Tasmania, Launceston, Australia
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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