College of Food Science and.
Department of Food Quality and Safety, Westa College, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, People's Republic of China.
J Food Prot. 2021 Jul 1;84(7):1136-1140. doi: 10.4315/JFP-20-381.
Microbial activity is the major cause of the spoilage of aquatic meat products during storage. This study investigated the changes of the microbial compositions of the tiger frog (Rana tigrina) meat stored aerobically at 4°C for 12 days using 16S rRNA amplicon high-throughput sequencing analysis. The microbial diversity and species richness of the frog meat were abundant at the initial phase of storage but decreased substantially with prolongation of the storage time. Proteobacteria was the prevalent phylum identified from the frog meat, with a relative abundance of 40.29% at day 0 increasing to 96.77% at day 6 and 95.41% at day 12. At the genus level, Shewanella, Pseudomonas, and Acinetobacter were the three dominant genera in the spoiled samples and contributed to frog meat spoilage. Their proportions were 41.67, 28.48, and 5.94% at day 6 and 29.94, 23.48, and 18.44% at day 12, respectively. The present study is conducive to understanding the pattern and process of frog meat spoilage during refrigeration and could be used to develop efficient control measures to mitigate the predominant psychrotrophic spoilers in aerobically stored frog meat.
微生物活动是水生肉类产品在储存过程中变质的主要原因。本研究采用 16S rRNA 扩增子高通量测序分析，研究了在 4°C 下有氧储存 12 天期间虎蛙（Rana tigrina）肉中微生物组成的变化。在储存初期，蛙肉的微生物多样性和丰富度丰富，但随着储存时间的延长，其数量大幅减少。变形菌门是从蛙肉中鉴定出的优势门，相对丰度从第 0 天的 40.29%增加到第 6 天的 96.77%和第 12 天的 95.41%。在属水平上，希瓦氏菌属、假单胞菌属和不动杆菌属是腐败样品中的三个主要属，导致蛙肉腐败。它们的比例分别为第 6 天的 41.67%、28.48%和 5.94%和第 12 天的 29.94%、23.48%和 18.44%。本研究有助于了解冷藏过程中蛙肉变质的模式和过程，并可用于开发有效的控制措施，以减轻有氧储存蛙肉中主要的低温嗜热腐败菌。
