Microbial Composition and Quality Changes in Whole Golden Pomfret (Trachinotus ovatus) During Refrigerated, Ice, and Vacuum-Packed Storage

被引：1
|
作者：
Liang, Shijie [1 ]
Li, Mingze [1 ]
Zhang, Jingxuan [1 ]
Wu, Xinning [1 ]
Zhuang, Shuai [1 ]
Mubango, Elliot [1 ]
Tan, Yuqing [1 ]
Hong, Hui [1 ]
Luo, Yongkang [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 05期
关键词：
Whole golden pomfret; ice storage; vacuum package; quality changes; microbial composition; CTENOPHARYNGODON-IDELLUS FILLETS; BIOGENIC-AMINES; CARP; FISH; DEGRADATION; ATTRIBUTES; ATP;
D O I：
10.1080/10498850.2024.2363807
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated the quality and bacterial composition changes in whole golden pomfret under refrigeration, ice storage, and vacuum packaging at 4 degrees C . Ice storage and vacuum packaging delayed sensory quality deterioration, limited spoilage bacteria proliferation, and slowed biogenic amines formation, total volatile base nitrogen accumlation, and ATP-related compounds degradation. In addition, Bacillus dominated fresh golden pomfret. Psychrobacter, Shewanella, and Acinetobacter were predominant in control and ice storage groups, while Shewanella and Aeromonas prevailed in the vacuum packaging group after storage. In conclusion, the best storage condition for whole golden pomfret fish is ice storage.
引用
收藏
页码：375 / 389
页数：15
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