Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds. (December 2019)

• Record Type: Journal Article
• Authors: Jia, Shiliang; Li, Yan; Zhuang, Shuai; Sun, Xiaohui; Zhang, Longteng; Shi, Jing; Hong, Hui; Luo, Yongkang
• Is Part Of: Food microbiology. Volume 84(2019)
• Publication Date: 2019-12
• Subjects: Silver carp -- Specific spoilage organisms -- Protein degradation -- Biogenic amines -- Nucleotide catabolism -- Volatile organic compounds; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2019.103248
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: To evaluate the spoilage potential of dominant bacteria ( Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens ) isolated from spoiled silver carp ( Hypophthalmichthys molitrix ) fillets, biochemical changes including protein degradation, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), biogenic amines, nucleotide catabolism, and volatile organic compounds were examined in single-species inoculated silver carp flesh for 14 days at 4 °C. P. psychrophila exhibited the strongest proteolytic activity, which resulted in the highest concentrations of TCA-soluble peptides and TVB-N. S. putrefaciens was responsible for the production of putrescine and cadaverine and led to the fastest degradation of hypoxanthine riboside (HxR). At the end of storage, P. psychrophila was the main producer of ketones, especially the C7-C9 ketones, while sulfur compounds were released primarily by S. putrefaciens . Moreover, 1-propanol, butanone, 2-hexanone, methyl isobutyl ketone, dimethyl sulfide, and dimethyl disulfide increased gradually with storage time, suggesting their potential as spoilage markers for freshness/spoilage monitoring. P. psychrophila possessed the strongest spoilage potential in the fish matrix, followed by S. putrefaciens, whereas A. allosaccharophila showed a very low spoilage potential. In conclusion, P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies. This research contributes to a deeper understanding of silver carp spoilage and to the development of methods and tools to improve fish quality management. Highlights: P. psychrophila exhibited the strongest proteolytic activity in silver carp flesh. S. putrefaciens was responsible for the generation of putrescine and cadaverine. S. putrefaciens showed the highest hydrolysis activity against HxR to Hx. A. allosaccharophila had a low spoilage potential in silver carp flesh.