Zhuang Shuai, Hong Hui, Zhang Longteng, Luo Yongkang
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Compr Rev Food Sci Food Saf. 2021 Jan;20(1):252-288. doi: 10.1111/1541-4337.12659. Epub 2020 Oct 29.
Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant-derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant-derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant-derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.
由于微生物的生长和代谢，鱼类和甲壳类动物极易腐败。最近的研究发现，鱼类和甲壳类动物的腐败过程与其微生物群组成高度相关。鱼类和甲壳类动物的微生物群在储存过程中会发生显著变化，并受到许多因素的影响（如水产养殖环境、处理过程、储存温度和各种质量控制技术）。其中，许多质量控制技术在抑制腐败细菌、调节微生物群组成和延缓质量劣化方面都表现出了有效的作用。在本文中，我们阐明了微生物群组成与鱼类/甲壳类动物腐败之间的关系，展示了鱼类/甲壳类动物微生物群的影响因素，并综述了各种质量控制技术（特别是植物源防腐剂），包括它们对鱼类和甲壳类动物微生物群和质量的防腐效果。此外，本综述还比较了微生物群分析中使用的各种检测方法的现状和未来趋势，以便为未来的微生物群研究提供指导。总之，新型保鲜技术（特别是植物源防腐剂）和栅栏技术有望对腐败细菌实现全面的抑制作用。高效的递送系统有望提高植物源防腐剂与鱼类/甲壳类动物的相容性并增强其防腐效果。此外，涉及复杂代谢和微生物相互作用的渔业产品腐败机制需要通过宏基因组学、宏转录组学和代谢组学等组学技术进一步阐明。
