Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 268, Issue -, Pages 81-91Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2018.01.011
Keywords
Silver carp; Chitosan oligosaccharides; Antimicrobial activity; Microbiota composition; Quality changes; Chilled storage
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Funding
- earmarked fund for China Agriculture Research System [CARS-46]
- National Natural Science Foundation of China [31471683]
- Beijing Natural Science Foundation [6152017]
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This study evaluated the effects of chitosan oligosaccharides (COS) on the changes in quality and microbiota of silver carp fillets stored at 4 degrees C. During storage, 1% (w/v) COS treated samples maintained good quality, as evidenced by retarding sensory deterioration, inhibiting microbial growth, attenuating the production of total volatile basic nitrogen, putrescine, cadaverine and hypoxanthine, and delaying degradation of inosine mono phosphate and hypoxanthine ribonucleotide. Meanwhile, variability in the predominant microbiota in different samples was investigated by culture-dependent and-independent methods. Based on sensory analysis, shelf-life of silver carp fillets was 4 days for the control and 6 days for COS treated samples. Meanwhile, Pseudomonas, followed by Aeromonas, Acinetobacter, and Shewanella were dominated in the control samples at day 4 and contributed to fish spoilage at day 6. However, COS inhibited the growth of Pseudomonas, Aeromonas, and Shewanella significantly. Consequently, Acinetobacter followed by Pseudomonas became the predominant microbiota in COS treated samples at day 6. With the growth of Pseudomonas, COS treated samples were spoiled at day 8. Therefore, COS improved the quality of fillets and prolonged the shelf life of silver carp fillets by 2 days during chilled storage, which was mainly due to their modulating effects on microbiota.
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