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首页> 外文期刊>Food microbiology >Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation
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Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

机译：评估细菌贡献对蓄冷的钝仓鲷（Megalobrama Amblycephala）圆角的生化变化：蛋白质降解和挥发性有机化合物积累

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摘要

In this study, we evaluated the contributions of three bacteria (Pseudomonas versuta, Shewanella putrefadens, and Aeromonas sobria) to the proteolysis, biogenic amines formation, volatile organic compounds accumulation, lipid oxidation, nucleotide catabolism, discoloration, and water migration of bream flesh during chilled storage. The results showed that P. versuta exhibited hydrolyzing activity against sarcoplasmic proteins, and all three strains could degrade myofibrillar proteins, specifically actin. The highest producer of putrescine was S. putrefaciens, which reached a maximum level 5.05 mg/kg after 14 days. Compared with the A. sobria group, hypoxanthine riboside degraded faster in samples inoculated with P. versuta or S. putrefaciens, A. sobria, P. versuta, and S. putrefadens were responsible for the production of alcohol and aldehydes, whereas only S. putrefadens produced thiophene and partial esters. Fish flesh inoculated with P. versuta, S. putrefaciens, and A. sobria presented slight green, yellow, and pink discoloration, respectively.
机译：在这项研究中，我们评估了三种细菌（假单胞菌Veruta，Shewanella Putrefadens和Aeromonas Sobria）的贡献，生物胺形成，挥发性有机化合物积累，脂质氧化，核苷酸分解，变色，鲷鱼肉体的血液迁移冷藏储存。结果表明，P. VerstAta对肌肉蛋白的水解活性表现出水解活性，并且所有三种菌株都可以降解肌原纤维蛋白，特别是肌动蛋白。 Putrescine的最高生产者是S. Putrefaciens，14天后达到最高5.05 mg / kg。与A.Sobria组相比，用P. Verstuta或S.Putrefaciens接种的样品中脱氧核苷，脱氧核苷，A. Sobria，P. Versuta和S. Putrefadens负责醇和醛的产量，而仅有S。 Putrefadens生产了噻吩和部分酯。鱼肉接种与P. Versuta，S. putrefaciens和A.Sobria分别呈现出轻微的绿色，黄色和粉红色变色。

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  • 来源
    《Food microbiology》 |2020年第10期|103495.1-103495.8|共8页
  • 作者

    Yan Li; Shiliang Jia; Hui Hong; Longteng Zhang; Shuai Zhuang; Xiaohui Sun; Xiaochang Liu; Yongkang Luo;

  • 作者单位

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

    Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China Beijing Higher Institution Engineering Research Center of Animal Product College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Bream fillets; Spoilage bacteria; Protein degradation; Volatile organic compounds; Discoloration;

    机译：鲷鱼片;腐败细菌;蛋白质降解;挥发性有机化合物;变色;

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