Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446 Volos, Greece.
Laboratory of Hydrobiology - Ichthyology, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446 Volos, Greece.
Food Res Int. 2023 Feb;164:112312. doi: 10.1016/j.foodres.2022.112312. Epub 2022 Dec 7.
The aim of the present work was to study the microbiota profile of gilthead seabream (Sparus aurata) fillets stored either aerobically or under Modified Atmosphere Packaging (MAP) conditions at 0, 4, 8 and 12 °C, via 16S rRNA metabarcoding sequencing. Throughout storage, sensory assessment was also applied to estimate fillets' end of shelf-life. Results indicated that storage conditions strongly influenced the shelf-life of the fillets, since the sensorial attributes of air-stored samples deteriorated earlier than that of MAP-stored fillets, while higher temperatures also contributed to a more rapid products' end of shelf-life. Metataxonomic analysis indicated that Pseudomonas was by far the dominant genus at the end of fillet's shelf-life, in the vast majority of treatments, even though a sporadic but noteworthy presence of other genera (e.g, Shewanella, Carnobacterium, Brochothrix etc.) at the middle stages of MAP-stored fillets is also worth mentioning. On the other hand, a completely different profile as well as a more abundant bacterial diversity was observed at the end of shelf-life of MAP-stored fillets at 12 °C, in which Serratia was the most dominant bacterium, followed by Kluyvera, Hafnia, Rahnella and Raoultella, while Pseudomonas was detected in traces. The findings of the present work are very important, providing useful information about the spoilage status of gilthead seabream fillets during several storage conditions, triggering in parallel the need for further studies to enrich the current knowledge and help stakeholders develop innovative strategies that delay the growth of key spoiler players and consequently, retard spoilage course.
本研究旨在通过 16S rRNA 代谢组学测序，研究金头鲷鱼片在有氧或改良气氛包装 (MAP) 条件下，于 0、4、8 和 12°C 下储存时的微生物群特征。在整个储存过程中，还应用感官评估来估计鱼片的货架期终点。结果表明，储存条件强烈影响鱼片的货架期，因为空气储存样品的感官属性比 MAP 储存的鱼片更早恶化，而较高的温度也导致产品更快达到货架期终点。分类群分析表明，在绝大多数处理中，假单胞菌是鱼片货架期终点的优势属，尽管在 MAP 储存鱼片的中期也有其他属（如希瓦氏菌、食球菌、布鲁氏菌等）的零星但值得注意的存在。另一方面，在 12°C 下 MAP 储存鱼片的货架期终点观察到了完全不同的图谱和更丰富的细菌多样性，其中，蜂房哈夫尼亚菌是最主要的细菌，其次是沙雷氏菌、克吕沃尔氏菌、哈夫尼亚菌和劳尔氏菌，而假单胞菌则以痕量存在。本研究的结果非常重要，为金头鲷鱼片在几种储存条件下的变质状况提供了有用的信息，同时也引发了进一步研究的需求，以丰富现有知识并帮助利益相关者开发创新策略，延缓关键腐败菌的生长，从而延缓腐败过程。
