Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage
Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing t...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/2021 |
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| author | Zhichao Zhang Ruiyun Wu Meng Gui Zhijie Jiang Pinglan Li |
| author_facet | Zhichao Zhang Ruiyun Wu Meng Gui Zhijie Jiang Pinglan Li |
| author_sort | Zhichao Zhang |
| collection | DOAJ |
| description | Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the <i>Pseudomonas fluorescens</i>, <i>Pseudomonas mandelii</i>, and <i>Shewanella putrefaciens</i> were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by <i>P. fluorescens</i>; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by <i>P. mandelii</i>; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with <i>S. putrefaciens</i>. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension. |
| first_indexed | 2024-03-10T07:40:43Z |
| format | Article |
| id | doaj.art-8366d6b641254795b386b23575c12a4d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:40:43Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8366d6b641254795b386b23575c12a4d2023-11-22T13:03:02ZengMDPI AGFoods2304-81582021-08-01109202110.3390/foods10092021Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice StorageZhichao Zhang0Ruiyun Wu1Meng Gui2Zhijie Jiang3Pinglan Li4Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Fisheries Research Institute, Beijing 100083, ChinaNMPA Key Laboratory for Research and Evaluation of Generic Drugs, Beijing Institute for Drug Control, Beijing 102206, ChinaBeijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaHybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the <i>Pseudomonas fluorescens</i>, <i>Pseudomonas mandelii</i>, and <i>Shewanella putrefaciens</i> were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by <i>P. fluorescens</i>; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by <i>P. mandelii</i>; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with <i>S. putrefaciens</i>. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.https://www.mdpi.com/2304-8158/10/9/2021sturgeon<i>Shewanella</i><i>Pseudomonas</i>spoilageflavour |
| spellingShingle | Zhichao Zhang Ruiyun Wu Meng Gui Zhijie Jiang Pinglan Li Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage Foods sturgeon <i>Shewanella</i> <i>Pseudomonas</i> spoilage flavour |
| title | Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage |
| title_full | Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage |
| title_fullStr | Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage |
| title_full_unstemmed | Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage |
| title_short | Identification of the Specific Spoilage Organism in Farmed Sturgeon (<i>Acipenser baerii</i>) Fillets and Its Associated Quality and Flavour Change during Ice Storage |
| title_sort | identification of the specific spoilage organism in farmed sturgeon i acipenser baerii i fillets and its associated quality and flavour change during ice storage |
| topic | sturgeon <i>Shewanella</i> <i>Pseudomonas</i> spoilage flavour |
| url | https://www.mdpi.com/2304-8158/10/9/2021 |
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