College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
Food Res Int. 2023 Nov;173(Pt 1):113340. doi: 10.1016/j.foodres.2023.113340. Epub 2023 Jul 31.
The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO/30% N (MAP1); 60% CO/30% N/10% O (MAP2); 40% CO/30% N/30% O (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009-0.04 MDA/kg) and carbonyl content (0.20-0.26 μmol/g) and the highest sulfhydryl content (0.25-0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.
本研究旨在评估不同包装方法对石斑鱼鱼片水分状态、质量和微生物组成的影响。将石斑鱼鱼片在以下四种条件下进行包装：真空包装（VP）、70%CO/30%N（MAP1）；60%CO/30%N/10%O（MAP2）；40%CO/30%N/30%O（MAP3）。在冷藏 21 天期间评估了理化和微生物参数。结果表明，MAP 有效地抑制了微生物的生长和总挥发性碱性氮（TVB-N）的积累，同时保持了石斑鱼鱼片的水分保持能力（WHC）。此外，与 MAP2 和 MAP3 相比，MAP1 有效地抑制了脂质和蛋白质氧化，并保护了肌原纤维的二级结构，MAP1 样品的硫代巴比妥酸反应物质（TBARS）值（0.009-0.04 MDA/kg）和羰基含量（0.20-0.26 μmol/g）最低，巯基含量（0.25-0.49 μmol/g）最高。高通量测序的结果表明，包装系统中氧气的存在显著影响了细菌的演替。随着时间的推移，肉杆菌逐渐成为 MAP 中鱼片的优势属，MAP2 和 MAP3 中的氧气存在使这种转变提前了 9 天，而 MAP1 中则没有。相比之下，肠杆菌科和肉杆菌科是 VP 中主要的优势属。值得注意的是，在 MAP2 和 MAP3 储存过程中，肠杆菌科几乎不存在，这表明氧气的存在对肠杆菌科有显著的抑制作用。本研究为 MAP 在石斑鱼鱼片保鲜中的应用提供了有价值的见解。
Appl Environ Microbiol. 2006-7
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