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Tsoukalas D, Hamed I, Hoel S, Lerfall J, Jakobsen AN. Effect of harvesting season and location on the microbial quality and community composition of the edible sea urchin (Echinus esculentus) gonads. Food Microbiol 2024; 123:104594. [PMID: 39038897 DOI: 10.1016/j.fm.2024.104594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 06/07/2024] [Accepted: 07/01/2024] [Indexed: 07/24/2024]
Abstract
Despite the crucial role of microbial community composition in the quality and stability of seafood, little emphasis has been given to the microbiota profile of sea urchin gonads. This study investigates the microbial quality and community composition of sea urchin gonads (Echinus esculentus) as a function of harvesting season (autumn, winter, spring, and summer) and location (one site proximal to urban activity areas while the other is located in open water close to the coastline). Significant season-dependent variations were found in psychrotrophic and aerobic plate counts, with higher counts in summer, followed by autumn, spring, and winter. H2S-producing bacteria and Pseudomonas spp. counts were unaffected by harvesting season or location. Sea urchin gonad microbial composition proved resilient and dynamic, primarily shaped by seasonal variations, and minimally influenced by location. Winter and spring samples exhibited higher diversity than autumn and summer. Key genera like Pseudomonas, Psychromonas, Vibrio, Chryseobacterium, Shewanella, and Photobacterium varied seasonally. Pseudomonas, Vibrio, and Photobacterium are crucial in assessing microbial quality and safety due to their roles as specific spoilage organisms (SSOs) and, in some cases, human pathogens. Though relative abundances differed slightly between locations, harvesting location did not notably impact microbial community shaping in gonads. However, the results suggest that harvesting locations near areas with urban activity may lead to contamination with specific bacterial species, possibly due to water quality variations. These findings emphasize the importance of considering seasonality when evaluating sea urchin gonad microbial quality. Identifying key genera enhances insights into potential SSOs and human pathogens, enhancing food safety considerations in the consumption of raw or lightly processed sea urchin gonads and guiding the development of preservation methods to extend shelf life.
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Affiliation(s)
- Dionysios Tsoukalas
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway.
| | - Imen Hamed
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway
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2
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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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3
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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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4
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Lian F, Jøstensen Ø, Siikavuopio SI, Lorentzen G. Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage. Food Microbiol 2022; 104:103973. [DOI: 10.1016/j.fm.2021.103973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 11/04/2022]
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5
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Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips. Food Chem X 2022; 14:100263. [PMID: 35243329 PMCID: PMC8881655 DOI: 10.1016/j.fochx.2022.100263] [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: 01/18/2022] [Revised: 02/04/2022] [Accepted: 02/19/2022] [Indexed: 11/22/2022] Open
Abstract
Colorimetric strips were found to be applicable to determine the spoilage level of the commonly consumed crustacean (shrimp). The strips are relatively easy to use and offer a cost-efficient alternative to sensory and laborious laboratory methodology for seafood quality assessment. Strip results aligned well with the current sensory seafood grading system used by FDA/NOAA for inspection and possibly could serve as a replacement for sensory analysis.
A reliable spoilage assessment method is needed to ensure sufficient quality control of shrimp. Colorimetric dye-based indicators that change color in response to pH changes can monitor food quality changes in a simple, quick, and accurate way and generate easy-to-interpret results. Significant positive correlations with storage time were observed for the results of the bromophenol blue (BPB) strips (r = 0.8513, p < 0.0001) and the rose bengal strips (r = 0.8981, p < 0.0001). The results of both colorimetric methods significantly correlated with sensory and chemical quality indicators, including sensory attributes “salty water-like”, “natto water-like” and “sour milk-like”, and volatile compounds such as 3-methyl-3-butenol, 2-methyl-1-butanol, 3-methyl-1-butanol, hexanol, 2-methyl-1-butanal, and 3-methyl-1-butanal. The BPB strips and rose bengal strips have the potential to be used as objective, accurate, and cost-efficient methods to evaluate shrimp quality and lead to consistent and easy-to-interpret results.
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6
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ATP catabolism and bacterial succession in postmortem tissues of mud crab (Scylla paramamosain) and their roles in freshness. Food Res Int 2022; 155:110992. [DOI: 10.1016/j.foodres.2022.110992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 12/25/2021] [Accepted: 01/19/2022] [Indexed: 11/19/2022]
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7
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Zhang Y, Ma X, Li X, Bi J, Zhang G, Hao H, Hou H. Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken. J Food Saf 2022. [DOI: 10.1111/jfs.12980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanan Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinxiu Ma
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinyu Li
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Jingran Bi
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Gongliang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongman Hou
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
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8
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Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. Antioxidants (Basel) 2021; 10:antiox10020181. [PMID: 33513904 PMCID: PMC7912489 DOI: 10.3390/antiox10020181] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 12/23/2022] Open
Abstract
Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.
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9
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YEHIA HM, AL-MASOUD AH, ALSAWMAHI ON, ALJAHANI AH, EL-DIN MFS. Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.13819] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Senapati M, Sahu PP. Meat quality assessment using Au patch electrode Ag-SnO2/SiO2/Si MIS capacitive gas sensor at room temperature. Food Chem 2020; 324:126893. [DOI: 10.1016/j.foodchem.2020.126893] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 03/31/2020] [Accepted: 04/20/2020] [Indexed: 11/15/2022]
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11
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Yehia HM, Elkhadragy MF, Al-Megrin WA, Al-Masoud AH. Citrox Improves the Quality and Shelf Life of Chicken Fillets Packed under Vacuum and Protects against Some Foodborne Pathogens. Animals (Basel) 2019; 9:ani9121062. [PMID: 31810216 PMCID: PMC6941069 DOI: 10.3390/ani9121062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/11/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
Natural antibacterial agents such as citrox are effective against many foodborne pathogens and foods contaminated with bacteria. We studied the antimicrobial effects of citrox solutions (1% and 2%) on the total viable counts of methicillin-resistant Staphylococcus aureus (MRSA) in chicken meat fillets. The total coliform group counts found in the chicken samples were also determined. The samples were treated with S. aureus at a concentration of 106 colony-forming units (cfu)/g of meat and vacuum-packed (VP) at 4 °C for 3, 6, 9, 12, 15, 18, and 21 days. We also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage period of the meat samples. The results revealed that citrox inhibited the growth of MRSA in the chicken fillets. The total viable counts of MRSA decreased after treatment with 2% citrox in all treated samples that were stored at 4 °C by approximately 2 log units compared with the samples inoculated with S. aureus (Chicken-Staph groups) after 3, 6, 9, and 12 days of storage, and by approximately 1 log unit compared with the control samples treated with salt (Chicken-Salt groups) after 3, 6, and 9 days of storage. TVBN was reduced in the Chicken-Citrox-treated samples stored at 4 °C compared with the Chicken-Staph- and Chicken-Salt-treated samples. The results indicated that citrox is effective in reducing the total counts of MRSA and in improving the quality of chicken during the first three days of storage by reducing the number of bacteria by 1 log unit and extending the shelf life of chicken.
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Affiliation(s)
- Hany Mohamed Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt
- Correspondence:
| | - Manal Fawzy Elkhadragy
- Biology Department, Faculty of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia (W.A.A.-M.)
- Zoology Department, Faculty of Science, Helwan University, Cairo 11790, Egypt
| | - Wafa Abdullah Al-Megrin
- Biology Department, Faculty of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia (W.A.A.-M.)
| | - Abdulrahman Hamad Al-Masoud
- Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh 11451, Saudi Arabia
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12
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Parlapani F, Michailidou S, Anagnostopoulos D, Koromilas S, Kios K, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions. Food Microbiol 2019; 82:325-333. [DOI: 10.1016/j.fm.2019.03.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 11/30/2022]
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13
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Wang M, Ma Y, Mou H, Kong Q. Bacillomycin D lipopeptides from marine
Bacillus megaterium
as antimicrobial and preservative agents for large yellow croaker,
Larimichthys crocea. J Food Saf 2019. [DOI: 10.1111/jfs.12652] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Mengjuan Wang
- Division of Applied MicrobiologyCollege of Food Science and Engineering, Ocean University of China Qingdao Shandong China
| | - Yunxiao Ma
- Division of Applied MicrobiologyCollege of Food Science and Engineering, Ocean University of China Qingdao Shandong China
| | - Haijin Mou
- Division of Applied MicrobiologyCollege of Food Science and Engineering, Ocean University of China Qingdao Shandong China
| | - Qing Kong
- Division of Applied MicrobiologyCollege of Food Science and Engineering, Ocean University of China Qingdao Shandong China
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14
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RUÍZ-CRUZ S, VALENZUELA-LÓPEZ CC, CHAPARRO-HERNÁNDEZ S, ORNELAS-PAZ JDJ, TORO-SÁNCHEZ CLDEL, MÁRQUEZ-RÍOS E, LÓPEZ-MATA MA, OCAÑO-HIGUERA VM, VALDEZ-HURTADO S. Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.23117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Chen HZ, Zhang M, Bhandari B, Yang CH. Development of a novel colorimetric food package label for monitoring lean pork freshness. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.048] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Gonçalves AA, Lira Santos TC. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Parlapani F, Michailidou S, Anagnostopoulos D, Sakellariou A, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis. Food Microbiol 2018; 76:518-525. [DOI: 10.1016/j.fm.2018.08.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 12/15/2022]
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18
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McDermott A, Whyte P, Brunton N, Lyng J, Fagan J, Bolton D. The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Electrospun thyme essential oil/gelatin nanofibers for active packaging against Campylobacter jejuni in chicken. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.015] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head sea bream ( Sparus aurata ) originating from fish farms from two geographically distinct areas of Greece. Int J Food Microbiol 2018; 278:36-43. [DOI: 10.1016/j.ijfoodmicro.2018.04.027] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/04/2018] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
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21
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Anupama TK, Laly SJ, Kumar KNA, Sankar TV, Ninan G. Biochemical and Microbiological Assessment of Crucifix Crab ( Charybdis feriatus) Stored at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1449154] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Thottingal K. Anupama
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Sundarambal J. Laly
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Kesavan Nair Ashok Kumar
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Thazhakot V. Sankar
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - George Ninan
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
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22
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Bono G, Okpala COR, Badalucco CV, Milisenda G, Vitale S. Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus). EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gioacchino Bono
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | | | - Cinzia V. Badalucco
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Giacomo Milisenda
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Sergio Vitale
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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23
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Effect of black pepper essential oil on the quality of fresh pork during storage. Meat Sci 2016; 117:130-6. [DOI: 10.1016/j.meatsci.2016.03.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 02/25/2016] [Accepted: 03/01/2016] [Indexed: 11/21/2022]
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24
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25
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Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails ( Nephrops norvegicus ) based on 16S rDNA analysis by PCR-DGGE. Food Microbiol 2015; 46:132-138. [DOI: 10.1016/j.fm.2014.06.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 11/18/2022]
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26
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Andrade S, Mársico E, Franco R, Mano S, Conte C, Freitas M, Cruz A. Effect of Storage Temperature at the Quality Index Method Scheme and Shelf-Life Study of Mullet (M
ugil platanus
). J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12123] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- S.C.S. Andrade
- Postgraduate Program in Veterinary Hygiene and Technological Processing of Animal Products; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
| | - E.T. Mársico
- Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
| | - R.M. Franco
- Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
| | - S.B. Mano
- Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
| | - C.A. Conte
- Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
| | - M.Q. Freitas
- Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
| | - A.G. Cruz
- Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil
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Pang YH, Zhang L, Zhou S, Yam KL, Liu L, Sheen S. Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Lorentzen G, Skuland AV, Sone I, Johansen JO, Rotabakk BT. Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Pang YH, Sheen S, Zhou S, Liu L, Yam KL. Antimicrobial effects of allyl isothiocyanate and modified atmosphere on Pseduomonas aeruginosa in fresh catfish fillet under abuse temperatures. J Food Sci 2013; 78:M555-9. [PMID: 23464737 DOI: 10.1111/1750-3841.12065] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2012] [Accepted: 01/06/2013] [Indexed: 11/30/2022]
Abstract
The effects of allyl isothiocyanate (AIT; 18 and 36 μg/L) in vapor phase, modified atmosphere (MA; 49% CO2 , 0.5% O2 , and 50.5% N2 ), and their combinations on the growth behavior of Pseduomonas aeruginosa in fresh catfish fillet at different abuse temperatures (8, 15, and 20 °C) were evaluated in this study. Lag phase, maximum growth rate, and shelf life were used as parameters to analyze the antimicrobial effects. Both gaseous AIT and MA alone inhibited the growth potential of P. aeruginosa effectively, prolonging the shelf life by 1.5 to 3.4 times compared to the control at abuse temperatures between 8 and 20 °C. The synergistic effect was observed at 8 °C, extending the shelf life of fresh catfish by more than 6.5 times (≥ 550 h). In addition, the maximum growth rate decreased with decreasing storage temperature, but it was not significantly influenced by the addition of AIT or MA. Hence, the combination of AIT and MA may be used as an effective antimicrobial system to reduce the microbial risks due to temperature abuse and to improve the shelf life of fresh catfish fillet. The proper combination of AIT and MA may be further optimized for industrial applications.
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Affiliation(s)
- Yu-Hsin Pang
- Food Science Department, Rutgers University, New Brunswick, NJ 08901, USA
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30
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Zhang Q, Han Y, Cao J, Xu X, Zhou G, Zhang W. The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poult Sci 2012; 91:208-14. [DOI: 10.3382/ps.2011-01519] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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