1
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Lan Q, Pinheiro ACDAS, Braschi G, Picone G, Rocculi P, Laghi L. Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy. J Food Sci 2024. [PMID: 39098810 DOI: 10.1111/1750-3841.17281] [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: 04/14/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 08/06/2024]
Abstract
The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill-stored seafood are well-documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill-stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum-packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2-4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite-reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay-related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high-pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill-stored rose shrimps.
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Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | | | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, University of Bologna, Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, University of Bologna, Cesena, Italy
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2
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Liu Y, Xu B, Li Y, Quek SY, Huang K. Eco-Friendly and Self-Sanitizing Microporous Cellulose Sponge (MCS)-Based Cooling Media for Mitigating Microbial Cross-Contamination in the Food Cold Chain. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2309753. [PMID: 38544489 DOI: 10.1002/advs.202309753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/15/2024] [Indexed: 06/06/2024]
Abstract
Maintaining precise temperature control is vital for cold chain food transport, as temperature fluctuations can cause significant food safety and quality issues. During transport, ice that melts can promote the growth of microbes and their spread, resulting in microbial cross-contamination. This study developed sustainable, non-melting, self-sanitizing "ice cubes" using food grade compositions including microporous cellulose sponges (MCS) and photosensitizers, aimed at enhancing temperature regulation and minimizing microbial contamination in the cold chain. Upon absorbing water, the MCS matched traditional ice in cooling efficiency and heat absorption and exhibit remarkable mechanical and thermal durability, withstanding multiple freeze-thaw cycles and compressive stresses. The cationic MCS combined with erythrosine B demonstrated strong self-sanitizing capabilities, effectively reducing microbial cross-contamination in food models. Additionally, the release rates of photosensitizers from the MCS can be modulated by altering environmental ionic strength. This research offers viable solutions to address microbial cross-contamination challenges in current cold chain systems.
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Affiliation(s)
- Yijun Liu
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Boyang Xu
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Yingxin Li
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Kang Huang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
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3
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Wei B, Gao Y, Zheng Y, Yu J, Fu X, Bao H, Guo Q, Hu H. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods 2024; 13:1256. [PMID: 38672928 PMCID: PMC11049464 DOI: 10.3390/foods13081256] [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: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.
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Affiliation(s)
- Banghong Wei
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Yan Gao
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
- School of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yao Zheng
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Jinxiang Yu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Xuejun Fu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Hairong Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Huogen Hu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
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4
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Ji C, Wei J, Wang Y. Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation. Carbohydr Polym 2024; 326:121590. [PMID: 38142089 DOI: 10.1016/j.carbpol.2023.121590] [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: 10/10/2023] [Revised: 11/10/2023] [Accepted: 11/11/2023] [Indexed: 12/25/2023]
Abstract
The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.
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Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Jiachen Wei
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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5
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Dabadé DS, Yessoufou N, Adido L, Azokpota P, Hounhouigan DJ. Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures. Int J Food Microbiol 2023; 405:110344. [PMID: 37544194 DOI: 10.1016/j.ijfoodmicro.2023.110344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
The brackish river prawn (Macrobrachium macrobrachion) is a species of commercial importance in West Africa. However, like other fishery products, it is prone to deterioration due mainly to microbial activities. The present study aimed at evaluating the spoilage characteristics of M. macrobrachion and predicting the growth of the main spoilage bacteria as well as the shelf-life of the product as a function of storage temperature. Freshly caught brackish river prawn samples from Lake Aheme were aerobically stored at 0, 7, 15, and 28 °C and, at pre-determined times during storage, they were taken for microbiological, chemical, and sensory analysis. At sensory rejection times, the spoilage potential of 185 isolates from specific groups of organisms enumerated was assessed in prawn of which the endogenous microbiota was heat inactivated. Isolates capable of producing strong off-odor were identified using 16S rRNA sequencing. Models predicting the maximum growth rate of Pseudomonas spp. and H2S-producing bacteria in the brackish river prawn as well as the shelf-life of the product were developed. These models were validated using an independent experiment during which prawn was stored at 0, 4, 10, and 25 °C. Results showed that Pseudomonas spp. at 0 °C, Pseudomonas spp. and H2S-producing bacteria at 7 °C, and H2S-producing bacteria at 15 °C and 28 °C were the dominant groups of microorganisms during storage. As expected, total volatile basic nitrogen, trimethylamine, and pH with initial values of 21.2 ± 3.0 mg-N/100 g, 4.1 ± 0.8 mg-N/100 g, and 7.46 ± 0.15 increased during storage reaching approximately 35 mg-N/100 g, 10 mg/ 100 g and 8, respectively at sensory rejection times which were 7 h at 28 °C, 1.2 d at 15 °C, 4.6 d at 7 °C, and 11.7 d at 0 °C. The main spoilage organisms were Citrobacter braakii at 28 °C, Citrobacter braakii, Pseudomonas kurunegalensis, and Shewanella bicestrii at 15 °C, Shewanella putrefaciens, Shewanella baltica, and Pseudomonas bubulae at 7 °C, and Pseudomonas versuta at 0 °C. The validation of the developed models showed an adequate agreement between the predicted and observed values. This study highlights the specific spoilage characteristics of the brackish river prawn and reveals that Gram-negative rod bacteria are the main spoilage organisms even at high storage temperatures, contrary to many earlier reports on the spoilage of tropical fishery products.
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Affiliation(s)
- D Sylvain Dabadé
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin.
| | - Nadiath Yessoufou
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Lionel Adido
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - D Joseph Hounhouigan
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
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6
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Das J, Mishra HN. A comprehensive review of the spoilage of shrimp and advances in various indicators/sensors for shrimp spoilage monitoring. Food Res Int 2023; 173:113270. [PMID: 37803582 DOI: 10.1016/j.foodres.2023.113270] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Shrimp is a popular internationally traded shellfish due to its unique taste, texture, and nutritional value. Shrimp is highly perishable because it has enough free amino acids, high moisture levels, non-nitrogenous compounds used for microbial growth, and melanosis. Shrimp spoilage after death is caused by various reasons, like autolysis (endogenous proteinases actions during shrimp storage), growth of spoilage microorganisms, ATP degradation, melanin formation, and lipid peroxidation. A microbial byproduct, total volatile basic nitrogen, is one of the major reasons for the generation of foul odors from shrimp spoilage. Shrimp freshness monitoring is crucial for market sellers and exporters. Traditional methods for estimating shrimp freshness are expensive and inaccessible to the general public. Sensors are rapid, sensitive, selective, and portable food toxins' detection tools, devoid of expensive instruments, skilled people, sample pretreatment, and a long detection time. This review addresses shrimp spoilage causes. The mechanisms of different stages of shrimp spoilage after death, like rigor mortis, dissolution of rigor mortis, autolysis, and microbial spoilage mechanisms, are discussed. This review highlights the last five years' advances in shrimp freshness detection sensors and indicators like colorimetric pH indicators, fluorescence sensors, electronic noses, and biosensors, their working principles, and their sensitivities. Commercially available indicators and sensors for shrimp spoilage monitoring are also discussed. A review highlighting the applications of the different sensors and indicators for monitoring shrimp freshness is unavailable to date. Challenges and future perspectives in this field are explained at the end.
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Affiliation(s)
- Joyati Das
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
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7
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Li B, Liu S, Chen X, Su Y, Pan N, Liao D, Qiao K, Chen Y, Liu Z. Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker ( Larimichthys crocea) during Storage. Foods 2023; 12:3994. [PMID: 37959111 PMCID: PMC10649330 DOI: 10.3390/foods12213994] [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: 10/08/2023] [Revised: 10/19/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The quality changes, dynamic changes in microbial composition, and diversity changes in large yellow croaker (Larimichthys crocea) during 4 °C refrigeration were studied using 16S rDNA high-throughput sequencing technology, and the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS) were determined. The results revealed a consistent increase in TVC, TVB-N, and TBARS levels over time. On the 9th day, TVC reached 7.43 lg/(CFU/g), while on the 15th day, TVB-N exceeded the upper limit for acceptable quality, reaching 42.56 mg/100 g. Based on the 16S rDNA sequencing results, we categorized the storage period into three phases: early storage (0th and 3rd days), middle storage (6th day), and late storage (9th, 12th, and 15th days). As the storage time increased, both the species richness and diversity exhibited a declining trend. The dominant genus identified among the spoilage bacteria in refrigerated large yellow croaker was Pseudomonas, accounting for a high relative abundance of 82.33%. A comparison was carried out of the spoilage-causing ability of three strains of Pseudomonas screened and isolated from the fish at the end of storage, and they were ranked as follows, from strongest to weakest: P. fluorescen, P. lundensis, and P. psychrophila. This study will provide a theoretical basis for extending the shelf life of large yellow croaker.
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Affiliation(s)
- Binbin Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Shuji Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Xiaoting Chen
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Yongchang Su
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Nan Pan
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Dengyuan Liao
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Kun Qiao
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Fisheries Research Institute of Fujian, Xiamen 361013, China; (X.C.); (Y.S.); (N.P.); (D.L.); (K.Q.); (Z.L.)
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8
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Zaghlool A, Taha IM, Nagib A, Nasr A, Elhamamsy SM, Abdel-Warith AWA, Younis EM, El-Nawasany MA, Bauomi MA, El Bahlol AA, Davies SJ, Abdelghny MF. Effect of amla and ginger powders on quality criteria of African catfish (Clarias gariepinus) fingers. BRAZ J BIOL 2023; 83:e270808. [PMID: 37075379 DOI: 10.1590/1519-6984.270808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 02/22/2023] [Indexed: 04/21/2023] Open
Abstract
Catfish (Clarias gariepinus) meat isn't preferred by consumers in compared to other fish species meat, thus to enhance the use of catfish meat, ready to eat catfish fingers were prepared with some plants additives (amla and ginger powder). The mean objective of this study was to assess the impact of amla and ginger powder on catfish finger qualities in terms of physical, chemical, microbiological, and sensorial parameters under stored at a low temperature (5 ± 1 °C). The obtained results were compared with those of a control sample (basic formula) and a sample containing the synthetic antioxidant. During the storage period, the levels of pH, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, total bacteria count, psychrophilic bacteria, molds and yeasts counts increased dramatically, although the values remained within acceptable ranges. The findings also revealed, that amla and ginger powder considerably (p < 0.05) reduced the changes in quality parameters, as well as there was a considerable increase in the quality parameter in all treated samples than in the control. Finally, amla and ginger powder can be a substitute for synthetic antioxidants and antimicrobials. These findings suggest that the powder of amla and ginger are suitable for use as a natural antioxidants and antimicrobials to extend the shelf-life of animal products.
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Affiliation(s)
- A Zaghlool
- Al-Azhar University, Faculty of Agriculture, Department of Food Science and Technology, Cairo, Egypt
| | - I M Taha
- Al-Azhar University, Faculty of Agriculture, Department of Food Science and Technology, Cairo, Egypt
| | - A Nagib
- Al-Azhar University, Faculty of Agriculture, Department of Food Science and Technology, Cairo, Egypt
| | - A Nasr
- Al-Azhar University, Faculty of Agriculture, Department of Food Science and Technology, Cairo, Egypt
| | - S M Elhamamsy
- Al-Azhar University, Faculty of Agriculture, Department of Biochemistry, Cairo, Egypt
| | - A W A Abdel-Warith
- King Saud University, College of Science, Department of Zoology, Riyadh, Saudi Arabia
| | - E M Younis
- King Saud University, College of Science, Department of Zoology, Riyadh, Saudi Arabia
| | - M A El-Nawasany
- Al-Azhar University, Faculty of Agriculture, Department of Fish Production, Cairo, Egypt
| | - M A Bauomi
- Al-Azhar University, Faculty of Agriculture, Department of Fish Production, Cairo, Egypt
| | - A A El Bahlol
- Al-Azhar University, Faculty of Agriculture, Department of Fish Production, Cairo, Egypt
| | - S J Davies
- National University of Ireland Galway Republic of Ireland, School of Science and Engineering, Galway, Ireland
| | - M F Abdelghny
- Al-Azhar University, Faculty of Agriculture, Department of Fish Production, Cairo, Egypt
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9
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Cui F, Zheng S, Wang D, Tan X, Li Q, Li J, Li T. Recent advances in shelf life prediction models for monitoring food quality. Compr Rev Food Sci Food Saf 2023; 22:1257-1284. [PMID: 36710649 DOI: 10.1111/1541-4337.13110] [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: 08/03/2022] [Revised: 12/30/2022] [Accepted: 01/10/2023] [Indexed: 01/31/2023]
Abstract
Each year, 1.3 billion tons of food is lost due to spoilage or loss in the supply chain, accounting for approximately one third of global food production. This requires a manufacturer to provide accurate information on the shelf life of the food in each stage. Various models for monitoring food quality have been developed and applied to predict food shelf life. This review classified shelf life models and detailed the application background and characteristics of commonly used models to better understand the different uses and aspects of the commonly used models. In particular, the structural framework, application mechanisms, and numerical relationships of commonly used models were elaborated. In addition, the study focused on the application of commonly used models in the food field. Besides predicting the freshness index and remaining shelf life of food, the study addressed aspects such as food classification (maturity and damage) and content prediction. Finally, further promotion of shelf life models in the food field, use of multivariate analysis methods, and development of new models were foreseen. More reliable transportation, processing, and packaging methods could be screened out based on real-time food quality monitoring.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Shiwei Zheng
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
- College of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiqian Tan
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Qiuying Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, China
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10
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Tang Z, Qian Y, Li Y, Wang R, Liu Z. Exploring the effect of Lactiplantibacillus plantarum Lac 9-3 with high adhesion on refrigerated shrimp: Adhesion modeling and biopreservation evaluation. Food Res Int 2023; 164:112462. [PMID: 36738013 DOI: 10.1016/j.foodres.2023.112462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Lactic acid bacteria (LAB) have recently become ideal candidates for developing food biopreservatives. Adhesion is critical for LAB to perform biocontrol functions in food processing and preservation. In this study, we innovatively proposed an effective adhesion evaluation model related to the surface properties of LAB to excavate a LAB strain with high adhesion on the surface of shrimp. Then, the biocontrol potential regarding the quality of refrigerated shrimp was explored, especially for protein quality. The screening of highly adherent LAB was performed using 54 LAB strains tolerant to the low temperature (4 °C) and present antimicrobial activity. Based on surface hydrophobicity, autoaggregation, and biofilm formation, a new method for predicting LAB adhesion was established by stepwise multiple linear regression. The most relevant relationship between adhesion and biofilm formation was derived from the model. Lactiplantibacillus plantarum Lac 9-3 stood out for the strongest adhesion on the shrimp surface and the highest antimicrobial activity. The preservation results showed that Lac 9-3 significantly (p < 0.05) retarded the accumulation of total volatile basic nitrogen (TVB-N) and the growth of spoilage bacteria. The damage to the texture properties of shrimp was inhibited. Meanwhile, the degradation of myofibrillar protein was alleviated, including a significant delay (p < 0.05) in sulfhydryl (SH) group reduction, surface hydrophobicity increases, and protein conformation changes. This research optimized the evaluation of the bacteria adhesion potential, providing a new idea for developing biocontrol strategies to extend the commercial life of aquatic products.
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Affiliation(s)
- Zhixin Tang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Yuan Li
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Rongrong Wang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China.
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11
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Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis. Food Res Int 2023; 164:112312. [PMID: 36737906 DOI: 10.1016/j.foodres.2022.112312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
The aim of the present work was to study the microbiota profile of gilthead seabream (Sparus aurata) fillets stored either aerobically or under Modified Atmosphere Packaging (MAP) conditions at 0, 4, 8 and 12 °C, via 16S rRNA metabarcoding sequencing. Throughout storage, sensory assessment was also applied to estimate fillets' end of shelf-life. Results indicated that storage conditions strongly influenced the shelf-life of the fillets, since the sensorial attributes of air-stored samples deteriorated earlier than that of MAP-stored fillets, while higher temperatures also contributed to a more rapid products' end of shelf-life. Metataxonomic analysis indicated that Pseudomonas was by far the dominant genus at the end of fillet's shelf-life, in the vast majority of treatments, even though a sporadic but noteworthy presence of other genera (e.g, Shewanella, Carnobacterium, Brochothrix etc.) at the middle stages of MAP-stored fillets is also worth mentioning. On the other hand, a completely different profile as well as a more abundant bacterial diversity was observed at the end of shelf-life of MAP-stored fillets at 12 °C, in which Serratia was the most dominant bacterium, followed by Kluyvera, Hafnia, Rahnella and Raoultella, while Pseudomonas was detected in traces. The findings of the present work are very important, providing useful information about the spoilage status of gilthead seabream fillets during several storage conditions, triggering in parallel the need for further studies to enrich the current knowledge and help stakeholders develop innovative strategies that delay the growth of key spoiler players and consequently, retard spoilage course.
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12
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Hung YHR, Lin HJ, Lee EC, Lu WJ, Lin YT, Huang BB, Lin TC, Lin HTV. Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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The effects of ozonated slurry ice treatment on microbial, physicochemical, and quality of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod ( Gadus morhua) Stored under Various Modified Atmospheres. Foods 2022; 11:foods11182757. [PMID: 36140885 PMCID: PMC9497541 DOI: 10.3390/foods11182757] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 01/15/2023] Open
Abstract
Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various modified atmospheres (MA) (CO2 (67%) with O2 (33%) or N2 (33%), and vacuum packaging (VP)) under refrigerated storage (4 °C) for 13 days. Additionally, the general microbiological quality was assessed by quantifying total aerobic psychrotrophic count (PC), total aerobic plate count (APC), and H2S-producing bacteria. A selection of spoilage metabolites was quantified by nuclear magnetic resonance (NMR) spectroscopy. The MA containing CO2/O2 and CO2/N2 significantly inhibited the growth of the inoculated strain throughout storage (p < 0.001), whereas VP allowed for a 3-log increase of Aeromonas in 13 days. No significant effect of the inoculation with A. salmonicida on spoilage metabolite production was detected. Applying O2 instead of N2 in the CO2-enriched atmosphere resulted in a significantly lower PC for 10 days, and H2S-producing bacteria were inhibited in both MAs compared to vacuum. This study provides data that can be used as a basis to further elucidate the role of bacteria belonging to the genus Aeromonas as potential spoilage organisms in marine fish species.
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16
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Li Y, Liu T, Meng X, Qian Y, Yan S, Liu Z. AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application. Foods 2022; 11:foods11152273. [PMID: 35954040 PMCID: PMC9368648 DOI: 10.3390/foods11152273] [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: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Taige Liu
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Shijie Yan
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
- Correspondence: (S.Y.); (Z.L.)
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
- Correspondence: (S.Y.); (Z.L.)
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17
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Wang Z, Zeng Q, Wu S, Guo M, Li Z, Xue Y, Xue C, Wang Z, Tang Q. Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of
Litopenaeus vannamei. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhiguang Wang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | | | - Shuangjie Wu
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Min Guo
- Hefei Hualing Co. Ltd Hefei City P.R. China
| | - Zhaojie Li
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Yong Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Changhu Xue
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
| | - Zhe Wang
- Hefei Hualing Co. Ltd Hefei City P.R. China
| | - Qingjuan Tang
- Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
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18
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Shao L, Tian Y, Chen S, Xu X, Wang H. Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds. Foods 2022; 11:foods11050757. [PMID: 35267390 PMCID: PMC8909736 DOI: 10.3390/foods11050757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/10/2022] Open
Abstract
Seafood is an excellent source of nutrients, essential for a healthy diet, ranging from proteins and fatty acids to vitamins and minerals. Seafood products are highly perishable foods due to their nutritional characteristics and composition. The application of nontoxic, natural, and edible preservatives to extend the shelf-life and inhibit bacterial proliferation of several foods has been a hot topic. Consequently, this work aimed to perform the microbiological characterization of squid and shrimp skewers during their shelf-life (five days) and evaluate the susceptibility of randomly isolated microorganisms to several natural edible compounds so that their application for the preservation and shelf-life extension of the product might be analyzed in the future. The product had considerably high total microorganisms loads of about 5 log CFU/g at day zero and 9 log CFU/g at day five. In addition, high bacterial counts of Pseudomonas spp., Enterobacterales, and lactic acid bacteria (LAB) were found, especially on the last day of storage, being Pseudomonas the dominant genus. However, no Escherichia coli or Listeria monocytogenes were detected on the analyzed samples. One hundred bacterial isolates were randomly selected and identified through 16s rRNA sequencing, resulting in the detection of several Enterobacterales, Pseudomonas spp., and LAB. The antibacterial activity of carvacrol, olive leaf extract, limonene, Citrox®, different chitosans, and ethanolic propolis extracts was evaluated by the agar diffusion method, and the minimum inhibitory concentration was determined only for Citrox® since only this solution could inhibit all the identified isolates. At concentrations higher than or equal to 1.69% (v/v), Citrox® demonstrated bacteriostatic and bactericidal activity to 97% and 3% of the isolates, respectively. To our knowledge, there are no available data about the effectiveness of this commercial product on seafood isolates. Although preliminary, this study showed evidence that Citrox® has the potential to be used as a natural preservative in these seafood products, improving food safety and quality while reducing waste. However, further studies are required, such as developing a Citrox®-based coating and its application on this matrix to validate its antimicrobial effect.
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20
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Khaledian S, Basiri S. The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saeed Khaledian
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
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21
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Pereira PF, de Sousa Picciani PH, Calado V, Tonon RV. Electrical gas sensors for meat freshness assessment and quality monitoring: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.036] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Yan J, Xie J. Removal of Shewanella putrefaciens Biofilm by acidic electrolyzed water on food contact surfaces. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Wang XY, Xie J. Comparison of Physicochemical Changes and Water Migration of Acinetobacter johnsonii, Shewanella putrefaciens, and Cocultures From Spoiled Bigeye Tuna ( Thunnus obesus) During Cold Storage. Front Microbiol 2021; 12:727333. [PMID: 34777276 PMCID: PMC8586447 DOI: 10.3389/fmicb.2021.727333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 10/11/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigates the physicochemical changes and water migration of Acinetobacter johnsonii (A), Shewanella putrefaciens (S), and cocultured A. johnsonii and S. putrefaciens (AS) inoculated into bigeye tuna during cold storage. The physicochemical indexes [fluorescence ratio (FR), total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA), peroxide value (POV), and pH] of bigeye tuna increased cold storage. A significant decrease in trapped water was found in the AS samples, and direct monitoring of the water dynamics was provided by low-field nuclear magnetic resonance. Samples inoculated with A. johnsonii and S. putrefaciens also induced the degradation of myofibrillar proteins and weakness of some Z-lines and M-lines. Higher values of physicochemical indexes and water dynamics were shown in the coculture of S. putrefaciens and A. johnsonii than in the other groups. Therefore, this paper reveals that the coculture of A. johnsonii and S. putrefaciens resulted in a bigeye tuna that was more easily spoiled when compared to the single culture. This study provides insight into the spoilage potential of A. johnsonii and S. putrefaciens during cold storage, which further assists in the application of appropriate technologies to keep the freshness of aquatic foods.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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24
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Odeyemi OA, Dabadé DS, Amin M, Dewi F, Waiho K, Kasan NA. Microbial diversity and ecology of crustaceans: influencing factors and future perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.01.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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25
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Qian YF, Cheng Y, Ye JX, Zhao Y, Xie J, Yang SP. Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107702] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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26
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Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110937] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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27
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Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish. Foods 2020; 9:foods9121750. [PMID: 33256099 PMCID: PMC7760502 DOI: 10.3390/foods9121750] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/20/2020] [Accepted: 11/24/2020] [Indexed: 11/17/2022] Open
Abstract
In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality. Chilled water is considered one of the most efficient methods, but even this is not a stress-free experience for the fish. Anesthetics included in the ice slurry or in water could decrease this stress and delay the loss of flesh quality. In this work, we analyze the effect of clove oil (CO) nanoencapsulated in β-cyclodextrins (β-CD) (CO + β-CD), incorporated in the stunning bath, on the stress response and the organoleptic attributes of fresh marine and freshwater fish from four economically important fish species: Atlantic salmon, European seabass, Nile tilapia, and Rainbow trout. CO + β-CD reduces the time required to induce anesthesia, independently of water salinity, habitat or water temperature. The plasmatic glucose and cortisol levels decreased in all four species, although the concentrations of CO varied between species. Moreover, plasmatic lactate level differed between the marine and freshwater fish. The use of CO + β-CD extended the shelf life of fish from all the species studied (by 3-7 days). In conclusion, using CO encapsulated in β-CD for anesthetizing fish can be regarded as an improved fish-stunning technique that reduces the anesthesia-induction time, decreases the stress response, and extends the shelf life of fresh fish.
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28
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Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110086] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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29
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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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30
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Nga Ombede SN, Dougnon V, Koudokpon H, Deguenon E, Mindzie Ngomo RPJ, Tchibozo C, Gnimatin JP, Tchoumbougnang F, Yadouleton A, Dougnon J. Antimicrobial resistance and toxigenic profiles of bacteria isolated from tropical shrimps (Farfantepenaeus notialis and Penaeus monodon) in Cameroun. BMC Res Notes 2020; 13:358. [PMID: 32727545 PMCID: PMC7391528 DOI: 10.1186/s13104-020-05184-1] [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: 04/18/2020] [Accepted: 07/14/2020] [Indexed: 11/23/2022] Open
Abstract
Objective Post-harvest shrimp losses are a big problem due to the proliferation of spoilage bacteria. Presence and multiplication of these bacteria promotes the emergence of food-borne diseases. This study was carried out to characterize some spoilage bacteria from tropical brackish water shrimps and black tiger shrimps stored in ambient temperature (25 °C). Results 22 isolates of Bacillus spp; 09 isolates of Coagulase Negative Staphylococci (CNS) and 04 isolates of enterobacteria such as Pantoea spp (01); Serratia plymutica (01) and Serratia rubidaea (02) have been identified. Resistance and virulence genes were then detected. All isolates expressed resistance to at least three of antibiotics tested. 03 isolates of enterobacteria were susceptible to cetfazidim and amoxicillin-clavulanic acid. Bacillus spp showed total susceptibility to cefixim, ertapenem and cetfazidim. Staphylococci were susceptible to clindamycin. Pantoea spp was resistant to all antibiotics but exhibited intermediate susceptibility to amoxicillin-clavulanic acid. 04 isolates of Staphylococci were positive to mecA resistances genes. All the enterobacteria harbor no tetracycline resistance genes. All the isolates of Bacillus exhibited the presence of enterotoxin genes. Also, a high prevalence of 21 isolates to hemolytic enterotoxins was noted. 17 isolates from them kept ability to cell-lyse factor production like sphingomyelinase activities. The majority of Bacillus isolates identified by the present study poses a potential risk of food poisoning due to the prevalence of toxin genes found.
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Affiliation(s)
- Sabine Ninelle Nga Ombede
- Department of Processing and Quality Control of Fishery Products, Institute of Fisheries and Aquatic Sciences, Douala, Cameroon
| | - Victorien Dougnon
- Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin.
| | - Hornel Koudokpon
- Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Esther Deguenon
- Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Rajeunie Pernelle Jaelle Mindzie Ngomo
- Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Carine Tchibozo
- Reference Laboratory of Hemorragic Fevers in Benin, Ministry of Heath, Cotonou, Benin
| | - Jean Pierre Gnimatin
- Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - François Tchoumbougnang
- Department of Processing and Quality Control of Fishery Products, Institute of Fisheries and Aquatic Sciences, Douala, Cameroon
| | - Anges Yadouleton
- Reference Laboratory of Hemorragic Fevers in Benin, Ministry of Heath, Cotonou, Benin
| | - Jacques Dougnon
- Department of Processing and Quality Control of Fishery Products, Institute of Fisheries and Aquatic Sciences, Douala, Cameroon
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31
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Parlapani FF, Ferrocino I, Michailidou S, Argiriou A, Haroutounian SA, Kokokiris L, Rantsiou K, Boziaris IS. Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris). Food Res Int 2020; 132:109057. [DOI: 10.1016/j.foodres.2020.109057] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 12/27/2019] [Accepted: 01/31/2020] [Indexed: 11/28/2022]
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32
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Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage. Curr Microbiol 2020; 77:1637-1646. [DOI: 10.1007/s00284-020-01978-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Accepted: 03/30/2020] [Indexed: 12/18/2022]
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33
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Wang XY, Xie J. Assessment of metabolic changes in Acinetobacter johnsonii and Pseudomonas fluorescens co-culture from bigeye tuna (Thunnus obesus) spoilage by ultra-high-performance liquid chromatography-tandem mass spectrometry. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109073] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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34
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Li T, Sun X, Chen H, He B, Mei Y, Wang D, Li J. Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot ( Scophthalmus maximus) Filets. Front Microbiol 2020; 11:462. [PMID: 32296401 PMCID: PMC7137994 DOI: 10.3389/fmicb.2020.00462] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 03/04/2020] [Indexed: 02/03/2023] Open
Abstract
The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sensory and chemical attributes [total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH] and the presence of dominant spoilage microbiota. The results suggested that the sensory and the chemical quality of turbot filets effectively improved after treatment with vanillin (final concentration 2 mg/ml) combined with 1% chitosan, and the shelf-life was prolonged for 6 to 7 days compared with the control group. Furthermore, high-throughput sequencing showed that Proteobacteria (52.2%) and Firmicutes (29.8%) were the dominant bacteria at the phylum level in fresh turbot filets, while Pseudomonadaceae (40.2%) and Lactobacillaceae (39.4%) were the dominant bacteria at the family level in deteriorated turbot filets. However, after VC treatment, the relative abundance of Pseudomonadaceae and Lactobacillaceae decreased significantly due to the growth inhibition of potential bacteria, specifically spoilage bacteria, along with the rich bacterial diversity at the end of storage. Therefore, our data indicated that VC treatment might be effective in decreasing bacteria-induced quality deterioration and in extending the shelf-life of refrigerated turbot filets.
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Affiliation(s)
- Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Xiaojia Sun
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Binbin He
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yongchao Mei
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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Zheng R, Xu X, Xing J, Cheng H, Zhang S, Shen J, Li H. Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics. Foods 2020; 9:E312. [PMID: 32182816 PMCID: PMC7143841 DOI: 10.3390/foods9030312] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/24/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R2 > 0.90) with the sensory scores with prolonged circulation and storage time. The SSOs of Spanish mackerel were Proteobacteria in phylum and Pseudomonas in genus. The shelf life of mackerel under the 0 °C ice-stored cold chain system was approximately seven days, which is roughly three days longer compared with the traditional low-temperature storage method. These findings indicated that the freshness evaluation of Spanish mackerel in cold-chain circulation could be achieved by selecting appropriate chemical, microbial, and sensory indices. The study contributes to extend the shelf life of cold-chain Spanish mackerel by inhibiting the growth of dominant bacteria and provides a basis for the development of methods and tools to predict the shelf life of Spanish mackerel.
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Affiliation(s)
- Ruihang Zheng
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Xiaorong Xu
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
- College of food and pharmaceutical sciences, Ningbo University, Ningbo 315211, China;
| | - Jiali Xing
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Hai Cheng
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Shufen Zhang
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Jian Shen
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Hesheng Li
- College of food and pharmaceutical sciences, Ningbo University, Ningbo 315211, China;
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36
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Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf 2020; 19:311-331. [PMID: 33325162 DOI: 10.1111/1541-4337.12526] [Citation(s) in RCA: 200] [Impact Index Per Article: 50.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 12/21/2022]
Abstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count-TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
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Affiliation(s)
- Olumide Adedokun Odeyemi
- Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies (IMAS), University of Tasmania, Launceston, Australia.,Food Safety and Quality Unit, Centre for Research, Training and Development, Higis International Foundation, Nigeria
| | | | - Mariyana Strateva
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Deyan Stratev
- Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
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Li Y, Huang J, Yuan C, Ding T, Chen S, Hu Y. Developing a new spoilage potential algorithm and identifying spoilage volatiles in small yellow croaker (Larimichthys polyactis) under vacuum packaging condition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.075] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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38
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Hoel S, Vadstein O, Jakobsen AN. The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood. Microorganisms 2019; 7:E91. [PMID: 30909614 PMCID: PMC6463141 DOI: 10.3390/microorganisms7030091] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/14/2019] [Accepted: 03/15/2019] [Indexed: 02/06/2023] Open
Abstract
Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers' perception of convenience. Products that are subjected to mild processing and products that do not require additional heating prior to consumption are eaten by an increasing proportion of the population, including people that are more susceptible to foodborne disease. Worldwide, seafood is an important source of foodborne outbreaks, but the exact burden is not known. The increased interest in seafood products for raw consumption introduces new food safety issues that must be addressed by all actors in the food chain. Bacteria belonging to genus Aeromonas are ubiquitous in marine environments, and Aeromonas spp. has held the title "emerging foodborne pathogen" for more than a decade. Given its high prevalence in seafood and in vegetables included in many RTE seafood meals, the significance of Aeromonas as a potential foodborne pathogen and a food spoilage organism increases. Some Aeromonas spp. can grow relatively uninhibited in food during refrigeration under a broad range of pH and NaCl concentrations, and in various packaging atmospheres. Strains of several Aeromonas species have shown spoilage potential by the production of spoilage associated metabolites in various seafood products, but the knowledge on spoilage in cold water fish species is scarce. The question about the significance of Aeromonas spp. in RTE seafood products is challenged by the limited knowledge on how to identify the truly virulent strains. The limited information on clinically relevant strains is partly due to few registered outbreaks, and to the disputed role as a true foodborne pathogen. However, it is likely that illness caused by Aeromonas might go on undetected due to unreported cases and a lack of adequate identification schemes. A rather confusing taxonomy and inadequate biochemical tests for species identification has led to a biased focus towards some Aeromonas species. Over the last ten years, several housekeeping genes has replaced the 16S rRNA gene as suitable genetic markers for phylogenetic analysis. The result is a more clear and robust taxonomy and updated knowledge on the currently circulating environmental strains. Nevertheless, more knowledge on which factors that contribute to virulence and how to control the potential pathogenic strains of Aeromonas in perishable RTE seafood products are needed.
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Affiliation(s)
- Sunniva Hoel
- Department of Biotechnology and Food Science, NTNU⁻Norwegian University of Science and Technology, N-7491 Trondheim, Norway.
| | - Olav Vadstein
- Department of Biotechnology and Food Science, NTNU⁻Norwegian University of Science and Technology, N-7491 Trondheim, Norway.
| | - Anita N Jakobsen
- Department of Biotechnology and Food Science, NTNU⁻Norwegian University of Science and Technology, N-7491 Trondheim, Norway.
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Khodanazary A. Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1580719] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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40
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Hauzoukim, Martin Xavier K, Kannuchamy N, Balange A, Gudipati V. Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12999] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hauzoukim
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
| | - K.A. Martin Xavier
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
| | - Nagalakshmi Kannuchamy
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
| | - Amjad Balange
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
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41
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Fletcher B, Mullane K, Platts P, Todd E, Power A, Roberts J, Chapman J, Cozzolino D, Chandra S. Advances in meat spoilage detection: A short focus on rapid methods and technologies. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1525432] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Bridget Fletcher
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Keegan Mullane
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Phoebe Platts
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Ethan Todd
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Aoife Power
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Jessica Roberts
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - James Chapman
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Daniel Cozzolino
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
| | - Shaneel Chandra
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD, Australia
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