CO 对导致风味化合物变质的腐败希瓦氏菌的影响。
Effect of CO on the spoilage potential of Shewanella putrefaciens target to flavour compounds.
机构信息
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
出版信息
Food Chem. 2022 Dec 15;397:133748. doi: 10.1016/j.foodchem.2022.133748. Epub 2022 Jul 21.
To investigate the regulation mechanism of CO (0% CO, 20% CO, 60% CO, and 100% CO) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO. The hydrolysis and oxidation of lipid in CO-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO was observed.
为了研究 CO（0% CO、20% CO、60% CO 和 100% CO）对腐败菌腐败潜力的调控机制及其风味化合物的目标，评估了腐败菌的代谢活性和接种大黄鱼中提取的风味化合物的变化。结果表明，CO 显著降低了生物膜形成能力，并抑制了细胞内三磷酸腺苷（ATP）的合成。不愉快风味化合物的产生，如总挥发性碱性氮（TVB-N）、三甲胺（TMA）、肌苷（HxR）、次黄嘌呤（Hx）、组氨酸、赖氨酸、组氨酸、腐胺、1-辛烯-3-醇、己醛和苯甲醛，受到 CO 的抑制。CO 处理样品中的脂质水解和氧化得到缓解，不饱和脂肪酸（UFAs）的比例更高。总之，CO 有效地降低了腐败菌的腐败潜力，并有助于在 4°C 储存期间提高样品的风味质量。观察到 100% CO 的抑制作用更有效。
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