Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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.
Food Microbiol. 2019 Dec;84:103248. doi: 10.1016/j.fm.2019.103248. Epub 2019 Jun 22.
To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp (Hypophthalmichthys molitrix) fillets, biochemical changes including protein degradation, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), biogenic amines, nucleotide catabolism, and volatile organic compounds were examined in single-species inoculated silver carp flesh for 14 days at 4 °C. P. psychrophila exhibited the strongest proteolytic activity, which resulted in the highest concentrations of TCA-soluble peptides and TVB-N. S. putrefaciens was responsible for the production of putrescine and cadaverine and led to the fastest degradation of hypoxanthine riboside (HxR). At the end of storage, P. psychrophila was the main producer of ketones, especially the C7-C9 ketones, while sulfur compounds were released primarily by S. putrefaciens. Moreover, 1-propanol, butanone, 2-hexanone, methyl isobutyl ketone, dimethyl sulfide, and dimethyl disulfide increased gradually with storage time, suggesting their potential as spoilage markers for freshness/spoilage monitoring. P. psychrophila possessed the strongest spoilage potential in the fish matrix, followed by S. putrefaciens, whereas A. allosaccharophila showed a very low spoilage potential. In conclusion, P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies. This research contributes to a deeper understanding of silver carp spoilage and to the development of methods and tools to improve fish quality management.
为了评估从腐败的银鲤鱼（Hypophthalmichthys molitrix）鱼片分离出的优势细菌（嗜冷气单胞菌、假单胞菌和腐败希瓦氏菌）的腐败潜力，在 4°C 下对单种接种的银鲤鱼肉进行了 14 天的生化变化研究，包括蛋白质降解、三氯乙酸（TCA）可溶性肽、总挥发性碱性氮（TVB-N）、生物胺、核苷酸分解和挥发性有机化合物。嗜冷气单胞菌表现出最强的蛋白水解活性，导致 TCA 可溶性肽和 TVB-N 的浓度最高。腐败希瓦氏菌负责腐胺和尸胺的产生，并导致次黄苷（HxR）最快降解。在贮藏结束时，嗜冷气单胞菌是酮类的主要产生菌，特别是 C7-C9 酮类，而含硫化合物主要由腐败希瓦氏菌释放。此外，1-丙醇、丁酮、2-己酮、甲基异丁基酮、二甲基硫和二甲基二硫化物随着贮藏时间的增加而逐渐增加，表明它们作为新鲜度/腐败监测的潜在腐败标志物。嗜冷气单胞菌在鱼基质中具有最强的腐败潜力，其次是腐败希瓦氏菌，而嗜糖假单胞菌表现出很低的腐败潜力。总之，嗜冷气单胞菌和腐败希瓦氏菌被鉴定为银鲤鱼的特定腐败菌（SSO），这表明在未来的研究中，保鲜研究人员应关注这两种腐败贡献菌。这项研究有助于深入了解银鲤鱼的腐败，并为改进鱼类质量管理的方法和工具的开发做出贡献。
