文献类型：期刊文献

英文题名：Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

作者：Zhang, Lin[1];Han, Lin[1];Yang, Jinye[1];Sun, Qinxiu[1,3];Li, Ke[4];Prakash, Sangeeta[5];Dong, Xiuping[1,2]

机构：[1]Dalian Polytech Univ, Liaoning Prov Collaborat Innovat Ctr Marine Food D, Dalian Technol Innovat Ctr Chinese Prepared Food, SKL Marine Food Proc & Safety Control,Natl Engn Re, Dalian 116034, Liaoning, Peoples R China;[2]Dalian Polytech Univ, Acad Food Interdisciplinary Sci, Dalian 116034, Liaoning, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[4]Zhengzhou Univ Light Ind, Key Lab Cold Chain Food Proc & Safety Control, Minist Educ, Zhengzhou 450001, Peoples R China;[5]Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

年份：2024

卷号：23

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001256095500001)、、EI(收录号：20242516264480)、Scopus(收录号：2-s2.0-85195881829)、WOS

基金：This work was funded by the National Key R & D Program of China (2023YFD2100200) and the Xingliao Talent Program of Liaoning Province (XLYC2202047) , and supported by Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry) , Ministry of Education (2023) .

语种：英文

外文关键词：Processed fish paste products; Spoilage; High-throughput sequencing; Cold storage; Quality properties; Microflora

外文摘要：This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was -1 degrees C. Electric nose (e -nose) showed significant changes in volatile components within 8 days. Results of total volatile basic nitrogen (TVB-N) showed that PFP stored at 4 degrees C reached its limit after 2 days, whereas PFP stored at ice temperature remained stable for 6 days. Thiobarbituric acid reactive substances (TBARS) demonstrated delayed oxidation in PFP stored at ice temperature compared to 4 degrees C. TCA-soluble peptides indicated that the protein degradation was suppressed by ice temperature. Additionally, ice temperature inhibited microbial growth and altered bacterial composition. High-throughput sequencing revealed that Pseudomonas , Brochothrix , Carnobacterium were dominant at 4 degrees C, while Acinetobacter , Pseudomonas , Janthinobacterium and Brochothrix were dominant at ice temperature. In summary, ice temperature might be a potential method for maintaining the freshness of PFP.