文献类型：期刊文献

英文题名：Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets

作者：Zhong, Hongliang[1];Wei, Shuai[1];Kang, Mengli[2];Sun, Qinxiu[1];Xia, Qiuyu[1];Wang, Zefu[1];Han, Zongyuan[1];Liu, Yang[1];Liu, Mingxin[3];Liu, Shucheng[1,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol,Key Lab Adv Proc Aquat Pro, Guangdong Prov Key Lab Aquat Prod Proc & Safety,Gu, Guangdong Prov Engn Lab Marine Biol Prod,Guangdong, Zhanjiang 524088, Peoples R China;[2]Ningbo Acad Agr Sci, Proc Technol Res, Ningbo 315040, Peoples R China;[3]Guangdong Ocean Univ, Coll Elect & Informat Engn, Zhanjiang 524088, Peoples R China;[4]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2023

卷号：179

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000997964600001)、、WOS

基金：This research was supported by General transfer payment fund project of fishery development support policy in Guangdong Province in 2022 (2022-440000-45060100-9680) , China; Special Fund for Scientific and Technological Innovation Strategy of Guangdong Province (2022A05036) , China; Ningbo Science and Technology project (202002N3071) , China; Natural Science Foundation of China (62171143) , China; and Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011) , China.

语种：英文

外文关键词：Greater amberjack fillets; Low temperature; Microbial community; High -throughput sequencing

外文摘要：To improve the safety and extend the shelf life of fish fillets, four different temperatures were used to preserve the greater amberjack. The microbial diversity and quality changes were determined. The freezing point of greater amberjack fillets was determined by analyzing the freezing curve, and four storage temperatures were applied, room temperature (20 degrees C), refrigeration (4 degrees C), ice temperature (-1 degrees C) and partial freezing temperature (-3 degrees C). The shelf life of greater amberjack fillets stored at 20 degrees C, 4 degrees C,-1 degrees C and-3 degrees C was 30 h, 7 d, 21 d and 36 d, respectively based on TVC and TVB-N results. The microbial community indicated the bacterial richness and diversity were higher at the end of the storage time under-1 degrees C and-3 degrees C. Pseudomonas was the specific spoilage bacteria of greater amberjack stored at low temperature. The growth of spoilage bacteria was effectively inhibited when the sample was stored at-1 degrees C and-3 degrees C, which were more conducive to maintaining the initial bacterial phase, delaying the spoilage, and prolonging the shelf life. This study showed promising storage temperatures of-1 degrees C and-3 degrees C for fish fillets, which would prolong the shelf life and improve the safety of preserved samples.