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Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.
Food Microbiol. 2020 Apr; 86:103313.FM

Abstract

This study investigated the effect of phytic acid and lysozyme on the microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. The control, 0.5 mg/mL lysozyme-treated fillets (T1), 0.5 mg/mL phytic acid-treated fillets (T2) and 0.25 mg/mL lysozyme + 0.25 mg/mL phytic acid-treated fillets (T3) were evaluated based on sensory assessment, biogenic amines, ATP-related compounds, total volatile basic nitrogen (TVB-N), and total viable counts (TVC). Changes in microbial composition were analyzed using high-throughput sequencing. Results showed that phytic acid and lysozyme treatment delayed the decrease in sensory scores, reduced the rate of degradation of IMP to Hx, inhibited the growth of microorganisms, and attenuated the increase in TVB-N and putrescine. Phytic acid exhibited better preservation effects than lysozyme and their combination was more effective than using either alone. High-throughput sequencing showed that Acinetobacter and Kocuria were the predominant bacteria in fresh grass carp, but Pseudomonas rose rapidly with storage time; Pseudomonas, Shewanella, and Aeromonas constituted the main spoilage bacteria of grass carp fillets. Lysozyme treatment significantly reduced the proportion of Shewanella and Acinetobacter, and phytic acid and the combination of phytic acid and lysozyme significantly reduced the proportion of Pseudomonas in spoiled grass carp fillets.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sun X
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Hong H
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Jia S
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Liu Y
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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 Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, 100083, China. Electronic address: luoyongkang@263.net.

MeSH

AcinetobacterAeromonasAnimalsBiogenic AminesCarpsFish ProductsFood PreservationFood PreservativesFood StorageHumansMicrobiotaMuramidasePhytic AcidPseudomonasShewanellaTaste

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

31703873

Citation

Sun, Xiaohui, et al. "Effects of Phytic Acid and Lysozyme On Microbial Composition and Quality of Grass Carp (Ctenopharyngodon Idellus) Fillets Stored at 4 °C." Food Microbiology, vol. 86, 2020, p. 103313.
Sun X, Hong H, Jia S, et al. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Microbiol. 2020;86:103313.
Sun, X., Hong, H., Jia, S., Liu, Y., & Luo, Y. (2020). Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Microbiology, 86, 103313. https://doi.org/10.1016/j.fm.2019.103313
Sun X, et al. Effects of Phytic Acid and Lysozyme On Microbial Composition and Quality of Grass Carp (Ctenopharyngodon Idellus) Fillets Stored at 4 °C. Food Microbiol. 2020;86:103313. PubMed PMID: 31703873.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. AU - Sun,Xiaohui, AU - Hong,Hui, AU - Jia,Shiliang, AU - Liu,Yiming, AU - Luo,Yongkang, Y1 - 2019/08/27/ PY - 2018/12/03/received PY - 2019/07/09/revised PY - 2019/08/24/accepted PY - 2019/11/10/entrez PY - 2019/11/11/pubmed PY - 2020/2/23/medline KW - Grass carp KW - Lysozyme KW - Microbiota KW - Phytic acid KW - Quality index SP - 103313 EP - 103313 JF - Food microbiology JO - Food Microbiol VL - 86 N2 - This study investigated the effect of phytic acid and lysozyme on the microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. The control, 0.5 mg/mL lysozyme-treated fillets (T1), 0.5 mg/mL phytic acid-treated fillets (T2) and 0.25 mg/mL lysozyme + 0.25 mg/mL phytic acid-treated fillets (T3) were evaluated based on sensory assessment, biogenic amines, ATP-related compounds, total volatile basic nitrogen (TVB-N), and total viable counts (TVC). Changes in microbial composition were analyzed using high-throughput sequencing. Results showed that phytic acid and lysozyme treatment delayed the decrease in sensory scores, reduced the rate of degradation of IMP to Hx, inhibited the growth of microorganisms, and attenuated the increase in TVB-N and putrescine. Phytic acid exhibited better preservation effects than lysozyme and their combination was more effective than using either alone. High-throughput sequencing showed that Acinetobacter and Kocuria were the predominant bacteria in fresh grass carp, but Pseudomonas rose rapidly with storage time; Pseudomonas, Shewanella, and Aeromonas constituted the main spoilage bacteria of grass carp fillets. Lysozyme treatment significantly reduced the proportion of Shewanella and Acinetobacter, and phytic acid and the combination of phytic acid and lysozyme significantly reduced the proportion of Pseudomonas in spoiled grass carp fillets. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/31703873/Effects_of_phytic_acid_and_lysozyme_on_microbial_composition_and_quality_of_grass_carp__Ctenopharyngodon_idellus__fillets_stored_at_4_°C_ DB - PRIME DP - Unbound Medicine ER -
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