Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage.
Food Chem X
; 23: 101428, 2024 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-38978822
ABSTRACT
This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was -1 °C. Electric nose (e-nose) showed significant changes in volatile components within 8 days. Results of total volatile basic nitrogen (TVB-N) showed that PFP stored at 4 °C reached its limit after 2 days, whereas PFP stored at ice temperature remained stable for 6 days. Thiobarbituric acid reactive substances (TBARS) demonstrated delayed oxidation in PFP stored at ice temperature compared to 4 °C. TCA-soluble peptides indicated that the protein degradation was suppressed by ice temperature. Additionally, ice temperature inhibited microbial growth and altered bacterial composition. High-throughput sequencing revealed that Pseudomonas, Brochothrix, Carnobacterium were dominant at 4 °C, while Acinetobacter, Pseudomonas, Janthinobacterium and Brochothrix were dominant at ice temperature. In summary, ice temperature might be a potential method for maintaining the freshness of PFP.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem X
Year:
2024
Document type:
Article