在气调包装下储存的新鲜大西洋鳕鱼（Gadus morhua）的微生物、化学和感官变质分析。
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres.
作者信息
Kuuliala L, Al Hage Y, Ioannidis A-G, Sader M, Kerckhof F-M, Vanderroost M, Boon N, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F
机构信息
Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Paper Converting and Packaging Technology, Department of Materials Science, Faculty of Engineering Sciences, Tampere University of Technology, PO Box 589, FI-33101 Tampere, Finland.
Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
出版信息
Food Microbiol. 2018 Apr;70:232-244. doi: 10.1016/j.fm.2017.10.011. Epub 2017 Oct 24.
During fish spoilage, microbial metabolism leads to the production of volatile organic compounds (VOCs), characteristic off-odors and eventual consumer rejection. The aim of the present study was to contribute to the development of intelligent packaging technologies by identifying and quantifying VOCs that indicate spoilage of raw Atlantic cod (Gadus morhua) under atmospheres (%v/v CO/O/N) 60/40/0, 60/5/35 and air. Spoilage was examined by microbiological, chemical and sensory analyses over storage time at 4 or 8 °C. Selected-ion flow-tube mass spectrometry (SIFT-MS) was used for quantifying selected VOCs and amplicon sequencing of the 16S rRNA gene was used for the characterization of the cod microbiota. OTUs classified within the Photobacterium genus increased in relative abundance over time under all storage conditions, suggesting that Photobacterium contributed to spoilage and VOC production. The onset of exponential VOC concentration increase and sensory rejection occurred at high total plate counts (7-7.5 log). Monitoring of early spoilage thus calls for sensitivity for low VOC concentrations.
在鱼类腐败过程中，微生物代谢会导致挥发性有机化合物（VOCs）的产生、产生特征性异味并最终导致消费者拒绝购买。本研究的目的是通过识别和量化在60/40/0、60/5/35的气氛（%v/v CO₂/O₂/N₂）和空气中表明新鲜大西洋鳕鱼（Gadus morhua）腐败的VOCs，为智能包装技术的发展做出贡献。在4℃或8℃下储存期间，通过微生物学、化学和感官分析来检测腐败情况。采用选择离子流管质谱法（SIFT-MS）对选定的VOCs进行定量，并利用16S rRNA基因的扩增子测序对鳕鱼微生物群进行表征。在所有储存条件下，随着时间的推移，属于发光杆菌属的操作分类单元（OTUs）相对丰度增加，这表明发光杆菌导致了腐败和VOCs的产生。在高总平板计数（7-7.5 log）时，VOC浓度呈指数增长和感官拒绝开始出现。因此，对早期腐败的监测需要对低VOC浓度具有敏感性。
Zotero 插件