Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the...
Identification of the specific spoilage organism in farmed sturgeon (Acipenser baerii) fillets and its associated quality and flavour change during ice storage.
Pinglan Li, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Tel. +86-10-6273-8678. E-mail email@example.com
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Zhichao Zhang, Ruiyun Wu, Meng Gui, Zhijie Jiang, Pinglan Li; Identification of the specific spoilage organism in farmed sturgeon (Acipenser baerii) fillets and its associated quality and flavour change during ice storage.. IFIS Food and Health Sciences Database 2022; doi:
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