Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage
Ready-to-eat products have become popular with most of the busy people in modern cities. Heat processing combined with vacuum-packaging is one of the most common methods to make ready-to-eat products with an extended shelf-life. In this study, the influence of heat processing [80 °C (LT) and 98 °C (...
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| Veröffentlicht in: | Food microbiology 2018-06, Vol.72, p.73-81 |
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| creator | Li, Dongping Zhang, Jingbin Song, Sijia Feng, Ligeng Luo, Yongkang |
| description | Ready-to-eat products have become popular with most of the busy people in modern cities. Heat processing combined with vacuum-packaging is one of the most common methods to make ready-to-eat products with an extended shelf-life. In this study, the influence of heat processing [80 °C (LT) and 98 °C (HT) in water bath] on the quality of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets, stored at 20 ± 1 °C, was investigated by sensory analysis, biochemical analysis, and microbial diversity. SPME-GC/MS indicated the presence of 27 volatile organic compounds (VOCs) in fillets, and major VOCs were aldehydes and alcohols. Acids tended to increase during storage and caused a fetid odor at the end of storage. Culture-dependent method indicated that Bacillus dominated the spoiled LT and HT samples. In addition, Bacillus was identified as the main spoiler of deteriorated heated fillets by high-throughput sequencing. Sphingomonas and Brevibacillus dominated the indigenous bacteria of fresh raw fillets. After heat processing, LT samples exhibited higher organoleptic quality than HT samples on day 0. HT samples showed extended shelf-life at 20 °C storage compared to LT samples.
1.Influence of heat processing (80 °C, 98 °C) on quality of silver carp was evaluated.2.VOCs and bacterial diversity of silver carp was determined.3.The flavor of LT (80 °C) samples was better than HT (98 °C) samples.4.Culture-dependent and –independent methods were combined for bacterial assay.5.Bacillus was the main spoiled in heated silver carp fillets. |
| doi_str_mv | 10.1016/j.fm.2017.11.009 |
| format | Article |
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1.Influence of heat processing (80 °C, 98 °C) on quality of silver carp was evaluated.2.VOCs and bacterial diversity of silver carp was determined.3.The flavor of LT (80 °C) samples was better than HT (98 °C) samples.4.Culture-dependent and –independent methods were combined for bacterial assay.5.Bacillus was the main spoiled in heated silver carp fillets.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2017.11.009</identifier><identifier>PMID: 29407407</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Bacteria - classification ; Bacteria - genetics ; Bacteria - growth & development ; Bacteria - isolation & purification ; Bacterial diversity ; Biodiversity ; Carps - microbiology ; Fish Products - analysis ; Fish Products - microbiology ; Food Packaging ; Food Preservation - methods ; Food Storage ; Heat processing ; Hot Temperature ; Silver carp ; Sodium Chloride - analysis ; Vacuum ; VOCs ; Volatile Organic Compounds - chemistry</subject><ispartof>Food microbiology, 2018-06, Vol.72, p.73-81</ispartof><rights>2017</rights><rights>Copyright © 2017. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c350t-df4931bc0ea8a6bd431846876814e4cf1d454ad50b2cc948be6d327f251ebec83</citedby><cites>FETCH-LOGICAL-c350t-df4931bc0ea8a6bd431846876814e4cf1d454ad50b2cc948be6d327f251ebec83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2017.11.009$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29407407$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Dongping</creatorcontrib><creatorcontrib>Zhang, Jingbin</creatorcontrib><creatorcontrib>Song, Sijia</creatorcontrib><creatorcontrib>Feng, Ligeng</creatorcontrib><creatorcontrib>Luo, Yongkang</creatorcontrib><title>Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>Ready-to-eat products have become popular with most of the busy people in modern cities. Heat processing combined with vacuum-packaging is one of the most common methods to make ready-to-eat products with an extended shelf-life. In this study, the influence of heat processing [80 °C (LT) and 98 °C (HT) in water bath] on the quality of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets, stored at 20 ± 1 °C, was investigated by sensory analysis, biochemical analysis, and microbial diversity. SPME-GC/MS indicated the presence of 27 volatile organic compounds (VOCs) in fillets, and major VOCs were aldehydes and alcohols. Acids tended to increase during storage and caused a fetid odor at the end of storage. Culture-dependent method indicated that Bacillus dominated the spoiled LT and HT samples. In addition, Bacillus was identified as the main spoiler of deteriorated heated fillets by high-throughput sequencing. Sphingomonas and Brevibacillus dominated the indigenous bacteria of fresh raw fillets. After heat processing, LT samples exhibited higher organoleptic quality than HT samples on day 0. HT samples showed extended shelf-life at 20 °C storage compared to LT samples.
1.Influence of heat processing (80 °C, 98 °C) on quality of silver carp was evaluated.2.VOCs and bacterial diversity of silver carp was determined.3.The flavor of LT (80 °C) samples was better than HT (98 °C) samples.4.Culture-dependent and –independent methods were combined for bacterial assay.5.Bacillus was the main spoiled in heated silver carp fillets.</description><subject>Animals</subject><subject>Bacteria - classification</subject><subject>Bacteria - genetics</subject><subject>Bacteria - growth & development</subject><subject>Bacteria - isolation & purification</subject><subject>Bacterial diversity</subject><subject>Biodiversity</subject><subject>Carps - microbiology</subject><subject>Fish Products - analysis</subject><subject>Fish Products - microbiology</subject><subject>Food Packaging</subject><subject>Food Preservation - methods</subject><subject>Food Storage</subject><subject>Heat processing</subject><subject>Hot Temperature</subject><subject>Silver carp</subject><subject>Sodium Chloride - analysis</subject><subject>Vacuum</subject><subject>VOCs</subject><subject>Volatile Organic Compounds - chemistry</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kb2O1DAURi0EYoeFngq5XIoE38T5MR1aAbvSSjRQW459M-PBiYPtjJgH4_1wmIWO6kr2uUf29xHyGlgJDNp3x3KcyopBVwKUjIknZAdMNIUQon9KdqzjrGCsYlfkRYxHxgCaWjwnV5Xg2123I7_u59GtOGukfqQHVIkuwWuM0c576meaDkhP3qlkXUbCXs1WU-2nxa-ziVTNhk5WBz9Y5aixJwzRpvMmi8olNH-Ik9LrOhWL0t_VPp9F6zJItQoLvbk7L345pINyWZTnOdLJO5uC_fmWjtY5TJGaNWwPismHbHhJno3KRXz1OK_Jt08fv97eFQ9fPt_ffngodN2wVJiRixoGzVD1qh0Mr6Hnbd-1PXDkegTDG65Mw4ZKa8H7AVtTV91YNYAD6r6-JjcXb87kx4oxyclGjc6pGf0aJeSgQQD0kFF2QXMWMQYc5RLspMJZApNbWfIox0luZUkAmcvKK28e7eswofm38LedDLy_AJj_eLIYZNR268rYgDpJ4-3_7b8ByS6pdA</recordid><startdate>201806</startdate><enddate>201806</enddate><creator>Li, Dongping</creator><creator>Zhang, Jingbin</creator><creator>Song, Sijia</creator><creator>Feng, Ligeng</creator><creator>Luo, Yongkang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201806</creationdate><title>Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage</title><author>Li, Dongping ; Zhang, Jingbin ; Song, Sijia ; Feng, Ligeng ; Luo, Yongkang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c350t-df4931bc0ea8a6bd431846876814e4cf1d454ad50b2cc948be6d327f251ebec83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Animals</topic><topic>Bacteria - classification</topic><topic>Bacteria - genetics</topic><topic>Bacteria - growth & development</topic><topic>Bacteria - isolation & purification</topic><topic>Bacterial diversity</topic><topic>Biodiversity</topic><topic>Carps - microbiology</topic><topic>Fish Products - analysis</topic><topic>Fish Products - microbiology</topic><topic>Food Packaging</topic><topic>Food Preservation - methods</topic><topic>Food Storage</topic><topic>Heat processing</topic><topic>Hot Temperature</topic><topic>Silver carp</topic><topic>Sodium Chloride - analysis</topic><topic>Vacuum</topic><topic>VOCs</topic><topic>Volatile Organic Compounds - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Dongping</creatorcontrib><creatorcontrib>Zhang, Jingbin</creatorcontrib><creatorcontrib>Song, Sijia</creatorcontrib><creatorcontrib>Feng, Ligeng</creatorcontrib><creatorcontrib>Luo, Yongkang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Dongping</au><au>Zhang, Jingbin</au><au>Song, Sijia</au><au>Feng, Ligeng</au><au>Luo, Yongkang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2018-06</date><risdate>2018</risdate><volume>72</volume><spage>73</spage><epage>81</epage><pages>73-81</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><abstract>Ready-to-eat products have become popular with most of the busy people in modern cities. Heat processing combined with vacuum-packaging is one of the most common methods to make ready-to-eat products with an extended shelf-life. In this study, the influence of heat processing [80 °C (LT) and 98 °C (HT) in water bath] on the quality of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets, stored at 20 ± 1 °C, was investigated by sensory analysis, biochemical analysis, and microbial diversity. SPME-GC/MS indicated the presence of 27 volatile organic compounds (VOCs) in fillets, and major VOCs were aldehydes and alcohols. Acids tended to increase during storage and caused a fetid odor at the end of storage. Culture-dependent method indicated that Bacillus dominated the spoiled LT and HT samples. In addition, Bacillus was identified as the main spoiler of deteriorated heated fillets by high-throughput sequencing. Sphingomonas and Brevibacillus dominated the indigenous bacteria of fresh raw fillets. After heat processing, LT samples exhibited higher organoleptic quality than HT samples on day 0. HT samples showed extended shelf-life at 20 °C storage compared to LT samples.
1.Influence of heat processing (80 °C, 98 °C) on quality of silver carp was evaluated.2.VOCs and bacterial diversity of silver carp was determined.3.The flavor of LT (80 °C) samples was better than HT (98 °C) samples.4.Culture-dependent and –independent methods were combined for bacterial assay.5.Bacillus was the main spoiled in heated silver carp fillets.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>29407407</pmid><doi>10.1016/j.fm.2017.11.009</doi><tpages>9</tpages></addata></record> |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Bacteria - classification Bacteria - genetics Bacteria - growth & development Bacteria - isolation & purification Bacterial diversity Biodiversity Carps - microbiology Fish Products - analysis Fish Products - microbiology Food Packaging Food Preservation - methods Food Storage Heat processing Hot Temperature Silver carp Sodium Chloride - analysis Vacuum VOCs Volatile Organic Compounds - chemistry |
| title | Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage |
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