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Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
Int J Food Microbiol. 2017 May 16; 249:1-8.IJ

Abstract

The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), and presence of spoilage microbiota. A total of 290,753 bacterial sequences and 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting the V3-V4 region of 16S rDNA, which showed a more comprehensive estimate of microbial diversity in carp samples compared with microbial enumeration. Before storage, Macrococcus and Aeromonas were the prevalent populations in the control samples, but cinnamon essential oil decreased the relative abundance of Macrococcus in the treated samples. Variability in the predominant microbiota in different samples during chilled storage was observed. Aeromonas followed by Lactococcus were the major contaminants in the spoiled control samples. Microbial enumeration also observed relatively higher counts of Aeromonas than other spoilage microorganisms. Compared with the control samples, cinnamon essential oil inhibited the growth of Aeromonas and Lactococcus were the predominant components in the treated samples on day 10; plate counts also revealed a relatively high level of lactic acid bacteria during refrigerated storage. However, there were no significant differences (P>0.05) in the composition of dominant microbiota between these two treatments at the end of the shelf-life. Furthermore, cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels). Based primarily on sensory analysis, the use of cinnamon essential oil extended the shelf-life of vacuum-packaged common carp fillets by about 2days.

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Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China. Electronic address: luoyongkang@263.net.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28271852

Citation

Zhang, Yuemei, et al. "Effect of Cinnamon Essential Oil On Bacterial Diversity and Shelf-life in Vacuum-packaged Common Carp (Cyprinus Carpio) During Refrigerated Storage." International Journal of Food Microbiology, vol. 249, 2017, pp. 1-8.

Zhang Y, Li D, Lv J, et al. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. Int J Food Microbiol. 2017;249:1-8.

Zhang, Y., Li, D., Lv, J., Li, Q., Kong, C., & Luo, Y. (2017). Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. International Journal of Food Microbiology, 249, 1-8. https://doi.org/10.1016/j.ijfoodmicro.2016.10.008

Zhang Y, et al. Effect of Cinnamon Essential Oil On Bacterial Diversity and Shelf-life in Vacuum-packaged Common Carp (Cyprinus Carpio) During Refrigerated Storage. Int J Food Microbiol. 2017 May 16;249:1-8. PubMed PMID: 28271852.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. AU - Zhang,Yuemei, AU - Li,Dongping, AU - Lv,Jian, AU - Li,Qingzheng, AU - Kong,Chunli, AU - Luo,Yongkang, Y1 - 2016/10/11/ PY - 2016/05/05/received PY - 2016/10/05/revised PY - 2016/10/09/accepted PY - 2017/3/9/pubmed PY - 2017/9/16/medline PY - 2017/3/9/entrez KW - Bacterial diversity KW - Cadaverine (PubChem CID: 273) KW - Cinnamon essential oil KW - Common carp KW - High-throughput sequencing KW - Histamine (PubChem CID: 774) KW - Phenethylamine (PubChem CID: 1001) KW - Putrescine (PubChem CID: 1045) KW - Spermidine (PubChem CID: 1102) KW - Spermine (PubChem CID: 1103) KW - Spoilage KW - Tyramine (PubChem CID: 5610) KW - Vacuum packaging SP - 1 EP - 8 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 249 N2 - The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), and presence of spoilage microbiota. A total of 290,753 bacterial sequences and 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting the V3-V4 region of 16S rDNA, which showed a more comprehensive estimate of microbial diversity in carp samples compared with microbial enumeration. Before storage, Macrococcus and Aeromonas were the prevalent populations in the control samples, but cinnamon essential oil decreased the relative abundance of Macrococcus in the treated samples. Variability in the predominant microbiota in different samples during chilled storage was observed. Aeromonas followed by Lactococcus were the major contaminants in the spoiled control samples. Microbial enumeration also observed relatively higher counts of Aeromonas than other spoilage microorganisms. Compared with the control samples, cinnamon essential oil inhibited the growth of Aeromonas and Lactococcus were the predominant components in the treated samples on day 10; plate counts also revealed a relatively high level of lactic acid bacteria during refrigerated storage. However, there were no significant differences (P>0.05) in the composition of dominant microbiota between these two treatments at the end of the shelf-life. Furthermore, cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels). Based primarily on sensory analysis, the use of cinnamon essential oil extended the shelf-life of vacuum-packaged common carp fillets by about 2days. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/28271852/Effect_of_cinnamon_essential_oil_on_bacterial_diversity_and_shelf_life_in_vacuum_packaged_common_carp__Cyprinus_carpio__during_refrigerated_storage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(16)30532-3 DB - PRIME DP - Unbound Medicine ER -