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A potential spoilage bacteria inactivation approach on frozen fish.

ABSTRACT: Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality characteristics of fillets was further studied. The results indicated that US&HVEF showed a better antibacterial performance toward S. putrefaciens, with the lethality of 96.73%. Furthermore, US&HVEF could minimize thawing loss, preserve fillets texture, stabilize the secondary and tertiary conformation of myofibrillar protein (MFP), and inhibit the MFP aggregation and oxidation. Accordingly, this study shows that food safety also involves spoilage bacteria prevention except for quality and proves that US&HVEF technology has great potential in food thawing.

SUBMITTER: Nian L

PROVIDER: S-EPMC9156805 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature

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A potential spoilage bacteria inactivation approach on frozen fish.

Nian Linyu L Wang Mengjun M Pan Min M Cheng Shujie S Zhang Wen W Cao Chongjiang C

Food chemistry: X 20220518

Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, <i>S. putrefaciens</i> was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality chara ...[more]

PMID: 35663602

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Project description:Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twenty-nine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7 degrees C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7 degrees C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.

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A potential spoilage bacteria inactivation approach on frozen fish.

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A potential spoilage bacteria inactivation approach on frozen fish.

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