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The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes.
Zhang, Zhesheng; Zhao, Jinshan; Zang, Jinhong; Peng, Chuantao; Lv, Liangtao; Li, Zhaojie.
Afiliação
  • Zhang Z; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
  • Zhao J; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
  • Zang J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China. Electronic address: 15190273775@163.com.
  • Peng C; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
  • Lv L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China.
  • Li Z; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China.
Food Chem ; 450: 139345, 2024 Aug 30.
Article em En | MEDLINE | ID: mdl-38640524
ABSTRACT
The protective mode of PostbioYDFF-3 (referred to as postbiotics) on the quality stability of refrigerated fillets was explored from the aspects of endogenous enzyme activity and the abundance of spoilage microorganisms. Compared to the control group, the samples soaked in postbiotics showed significant reductions in TVC, TVB-N and TBARS values by 39.6%, 58.6% and 25.5% on day 5, respectively. In addition, the color changes, biogenic amine accumulation and texture softening of the fish fillets soaked in postbiotics were effectively suppressed. Furthermore, the activity of endogenous enzyme activities was detected. The calpain activities were significantly inhibited (p < 0.05) after soaking in postbiotics, which declined by 23%. Meanwhile, high throughput sequencing analysis further indicated that the growth of spoilage microorganism such as Acinetobacter and Pseudomonas were suppressed. Overall, the PostbioYDFF-3 was suitable for preserving fish meat.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Carpas / Alimentos Marinhos / Conservação de Alimentos Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Carpas / Alimentos Marinhos / Conservação de Alimentos Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China