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Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.
Int J Food Microbiol. 2019 Mar 16; 293:87-93.IJ

Abstract

The effect of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 75% CO2/25% N2) on the composition of the microbial community of lightly salted grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C was studied. Physicochemical characteristics (total volatile basic nitrogen (TVB-N) value, pH value and biogenic amines (BA)) were also monitored. Based on sensory evaluation, the shelf life of fillets under AP, VP, and MAP was 8, 16 and 24 days, respectively. High-throughput sequencing showed that Acinetobacter and Pseudomonas dominated the microflora of fresh grass carp. At the sensory rejection time, Pseudomonas and Psychrobacter dominated the AP products. Lactococcus became the predominant genus of both VP and MAP fillets, and there was no obvious difference in the composition of the dominant microbiota between these two treatments at the end of the shelf life.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhang J
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
Li Y
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Liu X
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Lei Y
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Regenstein JM
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
Luo Y
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@263.net.

MeSH

AcinetobacterAdultAnimalsAtmosphereBiogenic AminesCarpsDNA, BacterialFemaleFood PackagingFood PreservationFood StorageHigh-Throughput Nucleotide SequencingHumansHydrogen-Ion ConcentrationLactococcusMaleMicrobiotaPseudomonasPsychrobacterRNA, Ribosomal, 16SSodium ChlorideTasteVacuumYoung Adult

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30677560

Citation

Zhang, Jingbin, et al. "Characterization of the Microbial Composition and Quality of Lightly Salted Grass Carp (Ctenopharyngodon Idellus) Fillets With Vacuum or Modified Atmosphere Packaging." International Journal of Food Microbiology, vol. 293, 2019, pp. 87-93.
Zhang J, Li Y, Liu X, et al. Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging. Int J Food Microbiol. 2019;293:87-93.
Zhang, J., Li, Y., Liu, X., Lei, Y., Regenstein, J. M., & Luo, Y. (2019). Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging. International Journal of Food Microbiology, 293, 87-93. https://doi.org/10.1016/j.ijfoodmicro.2018.12.022
Zhang J, et al. Characterization of the Microbial Composition and Quality of Lightly Salted Grass Carp (Ctenopharyngodon Idellus) Fillets With Vacuum or Modified Atmosphere Packaging. Int J Food Microbiol. 2019 Mar 16;293:87-93. PubMed PMID: 30677560.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging. AU - Zhang,Jingbin, AU - Li,Yan, AU - Liu,Xiaochang, AU - Lei,Yutian, AU - Regenstein,Joe M, AU - Luo,Yongkang, Y1 - 2018/12/24/ PY - 2018/04/24/received PY - 2018/12/13/revised PY - 2018/12/22/accepted PY - 2019/1/25/pubmed PY - 2019/5/3/medline PY - 2019/1/25/entrez KW - Cadaverine (PubChem CID: 273) KW - Grass carp KW - High-throughput sequencing KW - Histamine (PubChem CID: 774) KW - Lactococcus KW - Modified atmosphere packaging KW - Putrescine (PubChem CID: 1045) KW - Tyramine (PubChem CID: 5610) KW - Vacuum packaging SP - 87 EP - 93 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 293 N2 - The effect of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 75% CO2/25% N2) on the composition of the microbial community of lightly salted grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C was studied. Physicochemical characteristics (total volatile basic nitrogen (TVB-N) value, pH value and biogenic amines (BA)) were also monitored. Based on sensory evaluation, the shelf life of fillets under AP, VP, and MAP was 8, 16 and 24 days, respectively. High-throughput sequencing showed that Acinetobacter and Pseudomonas dominated the microflora of fresh grass carp. At the sensory rejection time, Pseudomonas and Psychrobacter dominated the AP products. Lactococcus became the predominant genus of both VP and MAP fillets, and there was no obvious difference in the composition of the dominant microbiota between these two treatments at the end of the shelf life. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/30677560/Characterization_of_the_microbial_composition_and_quality_of_lightly_salted_grass_carp__Ctenopharyngodon_idellus__fillets_with_vacuum_or_modified_atmosphere_packaging_ DB - PRIME DP - Unbound Medicine ER -
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