Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria
•P. gessardii, A. media, and A. johnsonii were dominant bacteria during chilled surimi storage.•Bacterial contributions to the physicochemical properties of chilled surimi were evaluated.•P. gessardii has a strong ability to degrade protein.•Cadaverine mainly came from A. media. Chilled surimi has b...
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| Veröffentlicht in: | Food chemistry 2022-09, Vol.387, p.132847-132847, Article 132847 |
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| creator | Huang, Qinxin Jiao, Xidong Yan, Bowen Zhang, Nana Huang, Jianlian Zhao, Jianxin Zhang, Hao Chen, Wei Fan, Daming |
| description | •P. gessardii, A. media, and A. johnsonii were dominant bacteria during chilled surimi storage.•Bacterial contributions to the physicochemical properties of chilled surimi were evaluated.•P. gessardii has a strong ability to degrade protein.•Cadaverine mainly came from A. media.
Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii, Aeromonas media, and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi. |
| doi_str_mv | 10.1016/j.foodchem.2022.132847 |
| format | Article |
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Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii, Aeromonas media, and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.132847</identifier><identifier>PMID: 35405557</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Cadaverine ; Carps ; Chilled surimi ; Food Storage - methods ; Gel properties ; Microbiota ; Nitrogen ; Protein degradation ; Putrescine - analysis ; Spoilage bacteria</subject><ispartof>Food chemistry, 2022-09, Vol.387, p.132847-132847, Article 132847</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-10a2c3d3a44276347b4995c838ce0fb6695531cdc6fe3772314f0e60c3eab5243</citedby><cites>FETCH-LOGICAL-c434t-10a2c3d3a44276347b4995c838ce0fb6695531cdc6fe3772314f0e60c3eab5243</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2022.132847$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35405557$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Huang, Qinxin</creatorcontrib><creatorcontrib>Jiao, Xidong</creatorcontrib><creatorcontrib>Yan, Bowen</creatorcontrib><creatorcontrib>Zhang, Nana</creatorcontrib><creatorcontrib>Huang, Jianlian</creatorcontrib><creatorcontrib>Zhao, Jianxin</creatorcontrib><creatorcontrib>Zhang, Hao</creatorcontrib><creatorcontrib>Chen, Wei</creatorcontrib><creatorcontrib>Fan, Daming</creatorcontrib><title>Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•P. gessardii, A. media, and A. johnsonii were dominant bacteria during chilled surimi storage.•Bacterial contributions to the physicochemical properties of chilled surimi were evaluated.•P. gessardii has a strong ability to degrade protein.•Cadaverine mainly came from A. media.
Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii, Aeromonas media, and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi.</description><subject>Animals</subject><subject>Cadaverine</subject><subject>Carps</subject><subject>Chilled surimi</subject><subject>Food Storage - methods</subject><subject>Gel properties</subject><subject>Microbiota</subject><subject>Nitrogen</subject><subject>Protein degradation</subject><subject>Putrescine - analysis</subject><subject>Spoilage bacteria</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u2zAQhImgReOmfYWAx_Qgl_-UemphJE2BAL2kZ4KiVhYNSlRIOajfIo9cGnZy7WkA8ttZzA5C15SsKaHq627dx9i5AcY1I4ytKWe10BdoRWvNK000e4dWhJO6qqlQl-hjzjtCCCO0_oAuuRRESqlX6GUz2GkLGfsJz8MhexePpt7ZgOcUZ0iLL7-xx9mHZ0jY2TTjm_vDHOdhGWwoaNFDxmMMfkn-7xec98mPHndFpi12gw8BOpyXmOwWvuHHAXCK4ew6Rx_KM26tWyB5-wm9723I8PmsV-jP3e3j5r56-P3z1-bHQ-UEF0tFiWWOd9wKwbTiQreiaaSree2A9K1SjZScus6pHrjWjFPRE1DEcbCtZIJfoZuTb0n5tIe8mNFnByHYCeI-G6ZEIxsmmrqg6oS6FHNO0Ju5BLTpYCgxxzbMzry2YY5tmFMbZfD6vGPfjtC9jb2evwDfTwCUpM8eksnOw-Sg8wncYrro_7fjH5akoW0</recordid><startdate>20220901</startdate><enddate>20220901</enddate><creator>Huang, Qinxin</creator><creator>Jiao, Xidong</creator><creator>Yan, Bowen</creator><creator>Zhang, Nana</creator><creator>Huang, Jianlian</creator><creator>Zhao, Jianxin</creator><creator>Zhang, Hao</creator><creator>Chen, Wei</creator><creator>Fan, Daming</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>20220901</creationdate><title>Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria</title><author>Huang, Qinxin ; Jiao, Xidong ; Yan, Bowen ; Zhang, Nana ; Huang, Jianlian ; Zhao, Jianxin ; Zhang, Hao ; Chen, Wei ; Fan, Daming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-10a2c3d3a44276347b4995c838ce0fb6695531cdc6fe3772314f0e60c3eab5243</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Cadaverine</topic><topic>Carps</topic><topic>Chilled surimi</topic><topic>Food Storage - methods</topic><topic>Gel properties</topic><topic>Microbiota</topic><topic>Nitrogen</topic><topic>Protein degradation</topic><topic>Putrescine - analysis</topic><topic>Spoilage bacteria</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huang, Qinxin</creatorcontrib><creatorcontrib>Jiao, Xidong</creatorcontrib><creatorcontrib>Yan, Bowen</creatorcontrib><creatorcontrib>Zhang, Nana</creatorcontrib><creatorcontrib>Huang, Jianlian</creatorcontrib><creatorcontrib>Zhao, Jianxin</creatorcontrib><creatorcontrib>Zhang, Hao</creatorcontrib><creatorcontrib>Chen, Wei</creatorcontrib><creatorcontrib>Fan, Daming</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 chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huang, Qinxin</au><au>Jiao, Xidong</au><au>Yan, Bowen</au><au>Zhang, Nana</au><au>Huang, Jianlian</au><au>Zhao, Jianxin</au><au>Zhang, Hao</au><au>Chen, Wei</au><au>Fan, Daming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-09-01</date><risdate>2022</risdate><volume>387</volume><spage>132847</spage><epage>132847</epage><pages>132847-132847</pages><artnum>132847</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•P. gessardii, A. media, and A. johnsonii were dominant bacteria during chilled surimi storage.•Bacterial contributions to the physicochemical properties of chilled surimi were evaluated.•P. gessardii has a strong ability to degrade protein.•Cadaverine mainly came from A. media.
Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii, Aeromonas media, and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35405557</pmid><doi>10.1016/j.foodchem.2022.132847</doi><tpages>1</tpages></addata></record> |
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| subjects | Animals Cadaverine Carps Chilled surimi Food Storage - methods Gel properties Microbiota Nitrogen Protein degradation Putrescine - analysis Spoilage bacteria |
| title | Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria |
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