Tags

Type your tag names separated by a space and hit enter

In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp.
Food Chem. 2014 Jul 15; 155:126-31.FC

Abstract

This study investigated the effect of the three spoilage bacteria (Carnobacterium maltaromaticum, Shewanella putrefaciens and Aeromonas salmonicida) on the development of melanosis by inoculating the bacteria on modified atmosphere packaged shrimp. The three bacteria, which inoculated at about 5 log cfu/g, proliferated to a maximum level of 7.49, 6.86 and 6.89 log cfu/g, respectively at the end of storage. In regards to the effect of bacteria on melanosis, it was found that C. maltaromaticum did not display a significant effect on PPO activity and melanosis, and A. salmonicida showed an inhibitory effect on PPO activity with an activity value of less than 1.5 Units/ml. However, the PPO activity of shrimp inoculated S. putrefaciens was about one time higher than other samples and greater melanosis was displayed in the first 48 h. As melanosis can cause sensory quality loss, the growth of S. putrefaciens should be limited.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Qian YF
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Xie J
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China. Electronic address: jxie@shou.edu.cn.
Yang SP
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Wu WH
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Xiong Q
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Gao ZL
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.

MeSH

AdultAeromonas salmonicidaAnimalsArthropod ProteinsCarnobacteriumCatechol OxidaseColorFemaleFood PackagingHumansMalePenaeidaePigments, BiologicalShellfishShewanella putrefaciensTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24594164

Citation

Qian, Yun-Fang, et al. "In Vivo Study of Spoilage Bacteria On Polyphenoloxidase Activity and Melanosis of Modified Atmosphere Packaged Pacific White Shrimp." Food Chemistry, vol. 155, 2014, pp. 126-31.
Qian YF, Xie J, Yang SP, et al. In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp. Food Chem. 2014;155:126-31.
Qian, Y. F., Xie, J., Yang, S. P., Wu, W. H., Xiong, Q., & Gao, Z. L. (2014). In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp. Food Chemistry, 155, 126-31. https://doi.org/10.1016/j.foodchem.2014.01.031
Qian YF, et al. In Vivo Study of Spoilage Bacteria On Polyphenoloxidase Activity and Melanosis of Modified Atmosphere Packaged Pacific White Shrimp. Food Chem. 2014 Jul 15;155:126-31. PubMed PMID: 24594164.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp. AU - Qian,Yun-Fang, AU - Xie,Jing, AU - Yang,Sheng-Ping, AU - Wu,Wen-Hui, AU - Xiong,Qing, AU - Gao,Zhi-Li, Y1 - 2014/01/23/ PY - 2013/08/26/received PY - 2013/12/04/revised PY - 2014/01/14/accepted PY - 2014/3/6/entrez PY - 2014/3/7/pubmed PY - 2014/8/26/medline KW - Aeromonas salmonicida KW - Carnobacterium maltaromaticum KW - Melanosis KW - Modified atmosphere packaging KW - Polyphenoloxidase KW - Shewanella putrefaciens KW - Shrimp SP - 126 EP - 31 JF - Food chemistry JO - Food Chem VL - 155 N2 - This study investigated the effect of the three spoilage bacteria (Carnobacterium maltaromaticum, Shewanella putrefaciens and Aeromonas salmonicida) on the development of melanosis by inoculating the bacteria on modified atmosphere packaged shrimp. The three bacteria, which inoculated at about 5 log cfu/g, proliferated to a maximum level of 7.49, 6.86 and 6.89 log cfu/g, respectively at the end of storage. In regards to the effect of bacteria on melanosis, it was found that C. maltaromaticum did not display a significant effect on PPO activity and melanosis, and A. salmonicida showed an inhibitory effect on PPO activity with an activity value of less than 1.5 Units/ml. However, the PPO activity of shrimp inoculated S. putrefaciens was about one time higher than other samples and greater melanosis was displayed in the first 48 h. As melanosis can cause sensory quality loss, the growth of S. putrefaciens should be limited. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24594164/In_vivo_study_of_spoilage_bacteria_on_polyphenoloxidase_activity_and_melanosis_of_modified_atmosphere_packaged_Pacific_white_shrimp_ DB - PRIME DP - Unbound Medicine ER -