Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C. (15th September 2020)

• Record Type: Journal Article
• Authors: Zhuang, Shuai; Li, Yan; Hong, Hui; Liu, Yueyue; Shu, Rui; Luo, Yongkang
• Is Part Of: Food chemistry. Volume 324(2020)
• Publication Date: 2020-09-15
• Subjects: Largemouth bass fillets -- Ethyl lauroyl arginate hydrochloride -- Quality -- Biochemical changes -- Microbial composition -- Chilled storage; Ethyl lauroyl arginate hydrochloride (PubChem CID: 25229630) -- Ammonia (PubChem CID: 223) -- Inosine 5′-monophosphate (PubChem CID: 135398640) -- Hypoxanthine riboside (PubChem CID: 135398641) -- Hypoxanthine (PubChem CID: 135398638) -- Putrescine (PubChem CID: 1045) -- Cadaverine (PubChem CID: 273) -- Histamine (PubChem CID: 774) -- Phenylethylamine (PubChem CID: 1001); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126886
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: LAE retarded the quality deterioration and physiochemical changes of bass fillets. Pseudomonas and Aeromonas were the main spoilage bacteria in bass fillets. LAE inhibited the growth of Pseudomonas, and thus changed the microbiota. Correlations between bacterial genera and physiochemical changes were analyzed. Pseudomonas and Aeromonas have different spoilage potentials during spoilage. Abstract: This study aimed to investigate preservative effects of ethyl lauroyl arginate hydrochloride (LAE) on microbiota, quality, and physiochemical changes of container-cultured largemouth bass fillets stored at 4 °C. The results showed LAE treatment was effective in reducing bacterial growth and attenuating physiochemical changes (flesh color, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), ammonia concentration, and biogenic amines) of bass fillets, while had relatively weak effect on the degradation of ATP-related compounds. As a result, LAE treatment retarded the deterioration of sensory attributes, and thus prolonged the shelf-life of largemouth bass fillets for 4 days. In addition, LAE treatment decreased the relative abundance of Pseudomonas in bass fillets, and thus changed the microbial composition. Moreover, correlation analysis between physiochemical changes and bacterial genera showed that Pseudomonas was well correlated with TCA-soluble peptides, TVB-N, ammonia, putrescine and histamine, while Aeromonas tended to have strong potentials in producing ammonia and cadaverine.