Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 4.436
Filtrar
1.
Food Chem ; 399: 133978, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36007441

RESUMO

The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, degree of lipid oxidation, and content of α-tocopherol were measured. The extract at concentrations of 0.05 % and 0.1 % significantly influenced lower levels of lipid oxidation and higher content of α-tocopherol on each tested period. Moreover, these concentrations had a beneficial effect on the instrumental and sensory evaluation of texture parameters and on overall quality. It was concluded that the addition of 0.1 % extract was the most beneficial over the entire 10-day storage period. In summary, use of ChLE may reduce the loss of raw meat caused by DFD defect.


Assuntos
Produtos da Carne , Extratos Vegetais , Carne Vermelha , Animais , Bovinos , Conservação de Alimentos/métodos , Armazenamento de Alimentos , Lipídeos , Produtos da Carne/análise , Extratos Vegetais/farmacologia , Folhas de Planta/química , alfa-Tocoferol
2.
Molecules ; 27(17)2022 Aug 31.
Artigo em Inglês | MEDLINE | ID: mdl-36080371

RESUMO

Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.


Assuntos
Filmes Comestíveis , Embalagem de Alimentos , Embalagem de Alimentos/métodos , Conservação de Alimentos/métodos , Armazenamento de Alimentos , Humanos
3.
Food Chem ; 397: 133836, 2022 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-35933748

RESUMO

Exogenous melatonin confers the chilling tolerance of banana fruit by promoting reactive oxygen species (ROS) scavenging system and inducing the unsaturated fatty acid synthesis. The results showed that melatonin treatment increased the contents of phospholipids, promoted the ROS scavenging enzyme, and restrained the activities of lipoxygenase (LOX), and thus reduced the lipid peroxidation of banana peel. In addition, melatonin treatment increased the flavonoids and proline contents, which was conducive to antioxidant capacity. Interestingly, the enhanced antioxidant capacity is conducive to the stability of unsaturated fatty acids and reduce the enzymatic browning reaction. Moreover, melatonin treatment induced the expression of omega-3/6 fatty acid desaturase and triggered the fatty acid metabolism activity, by which maintained higher contents of unsaturated fatty acid in banana peel. Moreover, melatonin treatment stimulated the accumulation of fatty acids in banana peel, and was involved in alleviating fruit chilling injury.


Assuntos
Melatonina , Musa , Antioxidantes/análise , Estruturas da Membrana Celular/metabolismo , Ácidos Graxos Insaturados/análise , Armazenamento de Alimentos/métodos , Frutas/química , Melatonina/farmacologia , Musa/metabolismo , Espécies Reativas de Oxigênio/metabolismo
4.
Food Res Int ; 159: 111594, 2022 09.
Artigo em Inglês | MEDLINE | ID: mdl-35940791

RESUMO

Fish products suffer Pseudomonas-causing spoilage quickly during refrigeration storage, which could be solved by applying edible coating derived from nanoemulsified clove essential oils and fish gelatin (NCEO-FG). This study aimed to evaluate the effects and mechanism of NCEO-FG in preserving tilapia (Oreochromis niloticus) fillets that were inoculated with Pseudomonas spp. (Pseudomonas sp. strain ABa3, P. psychrophila strain ABe3, and P. fragi strain BBa3). NCEO caused remarkable leakage of proteins (198.5-252.8 µg/L) and nucleic acids (0.30-0.34 of OD260). After being incorporated into FG, NCEO-FG effectively delayed the deterioration of tilapia fillets because it significantly reduced the surviving bacteria populations (0.78 - 1.80 log CFU/g reductions) and inhibited the proteolysis and oxidation during cold storage. Further, the metabolic responses of NCEO-FG coated Pseudomonas spp. were revealed using NMR spectroscopy: the reducing levels of metabolites (e.g., pyruvate, amino acids, and betaine) suggested that the NCEO-FG disturbed energy and amino acid metabolisms of bacteria cells. However, the levels of metabolites (e.g., amino acids and osmoprotectants) were upregulated after 3 h and then back to normal concentration after 24 h, which indicated a defense system was built in bacterial cells to tolerate NCEO-FG. In short, this study confirmed that NCEO-FG could control the Pseudomonas-causing spoilage in fish fillets via elucidating the metabolisms.


Assuntos
Ciclídeos , Filmes Comestíveis , Óleos Voláteis , Syzygium , Tilápia , Aminoácidos , Animais , Bactérias , Óleo de Cravo/farmacologia , Conservação de Alimentos , Armazenamento de Alimentos , Gelatina/química , Óleos Voláteis/farmacologia , Pseudomonas
5.
Meat Sci ; 192: 108910, 2022 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-35868071

RESUMO

This study investigated the effect of superchilling (-30 °C until the core temperature achieved -3 °C, and - 1 °C until 24 h, SC) on shelf-life and bacterial community dynamics of beef loins, with a typical very fast chilling (-30 °C until the core temperature achieved 0 °C, and - 1 °C until 24 h, VFC) and conventional chilling (0- 4 °C for 24 h, CC) as controls. The super-chilled storage (-1 °C) was adopted after each chilling procedure, and physicochemical traits and microbiological quality were evaluated during a long-term storage. No remarkable adverse impact on meat color and lipid oxidation were observed in SC treatment. The bacterial composition results showed that Carnobacterium spp. were the main bacteria in SC treatment in the late storage period (63- 84 days). The loss of Lactobacillus spp., due to the "ultra-low temperature" during the superchilling, might be the reason that the SC did not result in a longer shelf-life compared with CC samples.


Assuntos
Temperatura Baixa , Carne , Animais , Bactérias , Carnobacterium , Bovinos , Embalagem de Alimentos , Armazenamento de Alimentos/métodos , Lactobacillus , Carne/análise
6.
Plant Physiol Biochem ; 186: 107-120, 2022 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-35835077

RESUMO

Flat peach fruit are cold-sensitive and vulnerable to chilling injury (CI), particularly internal browning (IB) during cold storage, which limits the consumer acceptance and market value of the fruit. Controlled atmosphere (CA) has been used to alleviate IB in fruit. However, the mechanisms of CA on IB in peach remains unknown. This study investigated the effects of CA (3-3.5% Oxygen, 3-3.5% Carbon dioxide, and 93-94% nitrogen) treatment on IB development, sugar metabolism, and energy metabolism in cold-stored (1 ± 0.5 °C) peach. The CA treatment effectively inhibited the development of IB and markedly inhibited the reduction of sugar contents and energy charge. The protein expression of the V-type proton ATPase subunit was significantly inhibited by the CA treatment, accompanied by higher adenosine triphosphate (ATP) content, and energy charge than the control fruit. Notably, the expressions of the pyruvate kinase family of proteins, pyruvate decarboxylases, and sucrose synthase were induced by CA treatment that had complex protein interactions with the ATPase and the energy metabolism pathway. These results indicated that CA treatment enhanced the chilling tolerance attributed to maintaining higher levels of energy status and sugar contents by regulating the expression of key proteins involved in energy metabolism during cold storage and shelf life. Taken together, our study can provide theoretical support for the research and development of fresh-keeping and cold-chain logistics technology.


Assuntos
Prunus persica , Adenosina Trifosfatases/metabolismo , Atmosfera , Temperatura Baixa , Armazenamento de Alimentos , Frutas/metabolismo , Prunus persica/metabolismo , Açúcares/metabolismo
7.
Int J Mol Sci ; 23(13)2022 Jun 27.
Artigo em Inglês | MEDLINE | ID: mdl-35806145

RESUMO

Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely unknown. Here, we stored peach fruit under CA with 5% O2 and 10% CO2 at 0 °C up to 28 d followed by a subsequent 3 d shelf-life at 20 °C (28S3). CA significantly reduced flesh browning and improved sensory quality at 28S3. Though total volatiles declined during extended cold storage, CA accumulated higher content of volatile esters and lactones than control at 28S3. A total of 14 volatiles were positively correlated with consumer acceptability, mainly including three C6 compounds, three esters and four lactones derived from the fatty acid lipoxygenase (LOX) pathway. Correspondingly, the expression levels of genes including PpLOX1, hyperoxide lyase PpHPL1 and alcohol acyltransferase PpAAT1 were positively correlated with the change of esters and lactones. CA elevated the sucrose content and the degree of fatty acids unsaturation under cold storage, which gave us clues to clarify the mechanism of resistance to cold stress. The results suggested that CA treatment improved sensory quality by alleviating CI of peach fruits under cold storage.


Assuntos
Prunus persica , Atmosfera , Temperatura Baixa , Ésteres/metabolismo , Armazenamento de Alimentos , Frutas/metabolismo , Expressão Gênica , Lactonas/metabolismo , Prunus persica/metabolismo
8.
Biosci Biotechnol Biochem ; 86(8): 1106-1113, 2022 Jul 22.
Artigo em Inglês | MEDLINE | ID: mdl-35830523

RESUMO

Primal cuts of Australian beef transported by sea were stored under different chilled temperatures (0, 2, and 4 °C) for 6 weeks in different packaging conditions (aerobic or anaerobic packaging). The number of microorganisms and the transition of the microbiota were investigated using culture methods and amplicon sequencing. After 6 weeks of storage, the beef tended to show a high total viable count under aerobic packaging conditions and a high lactic acid bacteria count under anaerobic packaging conditions. The result of amplicon sequencing analysis showed that different beef samples had different predominant bacterial groups. Moreover, at high storage temperatures, Serratia sp. having high putrefactive activity showed increased abundance, while at low storage temperatures, Lactobacillus sp. showed increased abundance. Thus, differences in the packaging conditions and distribution temperatures after import affect the number of bacteria and the type of microorganisms in the Australian beef primal cuts, which may affect their quality.


Assuntos
Embalagem de Alimentos , Microbiota , Animais , Austrália , Bactérias/genética , Bovinos , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Embalagem de Alimentos/métodos , Armazenamento de Alimentos/métodos , Temperatura
9.
Molecules ; 27(13)2022 Jul 05.
Artigo em Inglês | MEDLINE | ID: mdl-35807563

RESUMO

The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O2 and CO2 concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO2:0.4% O2; ULO, 1.5% CO2:1.5% O2) or high-CO2 (CA, 5% CO2:1.5% O2) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO2 content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet.


Assuntos
Actinidia , Dióxido de Carbono , Armazenamento de Alimentos , Frutas , Humanos , Valor Nutritivo , Tecnologia
10.
Plant Physiol Biochem ; 185: 80-90, 2022 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-35661588

RESUMO

'Nanguo' pear (Pyrus ussuriensis Maxim.) is a typical climacteric fruit with an attractive aroma after postharvest ripening. Esters are the key volatile compounds determining the typical aroma formation. However, the mechanism of aroma-related ester formation remains largely unknown. In this study, we performed transcriptome and metabolome analyses to reveal the changes of aroma-related compounds during pear ripening in the optimal taste period (OTP). During the pear ripening process, typical fatty acid-derived volatile organic compounds (VOCs) are transformed from aldehydes, alcohols, and ketones to esters, where ethyl hexanoate, hexyl acetate, and ethyl butanoate are the dominant esters in the OTP. Rich aroma-related esters in the OTP are associated with the accumulation of important precursors of aroma volatiles, including linoleic acid, α-linolenic acid, γ-linolenic acid, and oleic acid. Genes encoding key biosynthetic enzymes are associated with the altered levels of aroma-related esters. The candidate genes associated with the high levels of aroma-related esters in 'Nanguo' pears are PuFAD2, PuLOX2, PuLOX5, and PuAAT. Additionally, transcription factor (TF) genes such as PuWRKY24, PuIAA29, and PuTINY may play crucial roles in aroma formation during fruit ripening. Hence, we summarized the TFs that regulate VOC metabolism in different fruit species. The results provided a foundation for further research on aroma-related esters in 'Nanguo' pears and could help to elucidate the mechanisms regulating fruit quality improvement.


Assuntos
Pyrus , Compostos Orgânicos Voláteis , Ésteres , Armazenamento de Alimentos/métodos , Frutas/metabolismo , Perfilação da Expressão Gênica , Regulação da Expressão Gênica de Plantas , Metaboloma , Odorantes/análise , Pyrus/metabolismo , Compostos Orgânicos Voláteis/metabolismo
11.
Food Chem ; 394: 133449, 2022 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-35749872

RESUMO

The discoloration of spiced beef during storage is a severe problem that limits the shelf life of products. This study explored the associations between discoloration and pH, water, lipid oxidation, and protein oxidation. Electron paramagnetic resonance and UV-Vis spectroscopy illustrated that the pigment of spiced beef was a pentacoordinate mononitrosylheme compound and its conjugated structure changed during storage. The low-field NMR and magnetic resonance imaging results showed that the mobility of water increased, and the water content decreased with the extension of storage time. Multivariate analysis showed that color attributes were negatively correlated with oxidation. The oxidation of nitrosohemachrome was the primary reason for the lightness (L*) and redness (a*) decline in spiced beef. In addition, water loss exerted a promotion function in the oxidation process. This study provides valuable information on maintaining the quality of spiced beef during storage.


Assuntos
Armazenamento de Alimentos , Carne Vermelha , Animais , Antioxidantes , Bovinos , Cor , Armazenamento de Alimentos/métodos , Oxirredução , Carne Vermelha/análise , Especiarias , Água
12.
Int J Food Microbiol ; 375: 109738, 2022 Aug 16.
Artigo em Inglês | MEDLINE | ID: mdl-35635991

RESUMO

Fresh tilapia fillets are susceptible to perish due to the microbial contamination during storage. High voltage atmospheric cold plasma (HVACP), a non-thermal technology, can effectively inactivate various microorganism. The aim of this study was to identify the microorganism amount and diversity changes of fresh tilapia fillets during refrigerator storage after HVACP treatment. Samples were treated at 70 kV for 1, 3 and 5 min by dielectric discharge barrier (DBD) cold plasma then stored at 4 °C. During the storage, amounts of Total viable bacteria (TVB), Psychrophilic bacteria, Pseudomonas spp., Lactic acid bacteria, Enterobacteriaceae, H2S-producing bacteria were measured, and microbial diversity of samples was analyzed. Long treatment time showed a great reduction effect on amounts of all bacteria. When tilapia fillets were treated at 70 kV for 5 min and stored for 12 d, amounts of TVB, Pseudomonas spp. and Enterobacteriaceae were 7.15, 6.99 and 4.23 log CFU/g, respectively, which were significantly lower (P < 0.05) than those in control group. High-throughput sequencing results showed that microbial diversity of tilapia fillets treated by HVACP was fluctuated as storage time extend, microbial species richness was decreased during first two days, and increased to the peak till 9 d, then decreased again. The dominant bacteria in fresh samples were Acinetobacter, Macrococcus, Pseudomonas, and Lactococcus. The abundance of both Acinetobacter and Macrococcus were decreased gradually during storage, while the abundance of Lactococcus was increased at first 3 d then decreased. After 12 d of storage, the dominant bacteria were transformed into Pseudomonas, Arthrobacter, and Kurthia.


Assuntos
Gases em Plasma , Tilápia , Animais , Bactérias/genética , Conservação de Alimentos/métodos , Armazenamento de Alimentos/métodos , Gases em Plasma/farmacologia , Refrigeração , Tilápia/microbiologia
13.
Food Chem ; 390: 133206, 2022 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-35597094

RESUMO

Chitosan is a food thickener with film-forming ability and antibacterial activity. ɛ-Polylysine is a preservative with broad-spectrum antibacterial activity. Ascorbic acid is a food antioxidant. In this study, pork chunks were treated with four dipping solutions, i.e. purified water (control), 0.2% ascorbic acid (treatment-1), 0.02% ɛ-polylysine (treatment-2), and 0.4% chitosan + 0.02% ɛ-polylysine + 0.2% ascorbic acid (treatment-3), and stored at 3 °C for 12 days. All treatments suppressed bacterial growth, increases in pH and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances and decreases in the red indices of pork chunks compared with the control during refrigeration. Based on the national standards of total bacterial number and TVB-N of pork, treatment-3 extended the shelf-life of pork chunks by six days compared with the control. The results verified that chitosan-based coatings may be a practical method for the preservation of pork chunks during refrigeration.


Assuntos
Quitosana , Carne de Porco , Carne Vermelha , Animais , Antibacterianos/farmacologia , Ácido Ascórbico/farmacologia , Quitosana/química , Quitosana/farmacologia , Conservação de Alimentos/métodos , Armazenamento de Alimentos/métodos , Polilisina/farmacologia , Carne Vermelha/análise , Suínos
14.
mBio ; 13(3): e0073922, 2022 06 28.
Artigo em Inglês | MEDLINE | ID: mdl-35575501

RESUMO

The continuous emergence of antifungal drug resistance is a mounting concern for the treatment of fungal infections worldwide. While many pathogenic fungi exhibit some level of antifungal drug resistance, the identification of Candida auris has brought this phenomenon to the fore in recent years. C. auris exhibits resistance to all antifungal drugs used for treatment, and it does so at a very high rate, with more than 90% of isolates being resistant to at least one drug and roughly 4% being panresistant. However, the environmental factors driving this exceptionally high antifungal drug resistance remain unidentified. The presence of C. auris on stored apples that are treated with antifungals during storage suggests a possible route to selection of drug-resistant C. auris isolates that may have contributed to the evolution of this deadly pathogen. This study further suggests that the adage "an apple a day keeps the doctor away" may need to be revisited in light of the discovery of C. auris on the surface of apples.


Assuntos
Antifúngicos , Candida , Antifúngicos/farmacologia , Candida auris , Farmacorresistência Fúngica , Armazenamento de Alimentos , Frutas , Fungos , Testes de Sensibilidade Microbiana
15.
Food Chem ; 387: 132847, 2022 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-35405557

RESUMO

Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii, Aeromonas media, and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi.


Assuntos
Carpas , Microbiota , Animais , Cadaverina , Armazenamento de Alimentos/métodos , Nitrogênio , Putrescina/análise
16.
Food Chem ; 387: 132921, 2022 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-35413549

RESUMO

To avoid chilling injury (CI) of apricots during storage, 1-2 °C and 4-6 °C storage as controls, the relationship between changes in cell wall characteristics and the occurrences of chilling injury under near-freezing temperature (NFT) storage was studied. NFT-stored improved apricots quality and inhibited CI index, membrane permeability and malondialdehyde (MDA) content; This also significantly inhibited the activity of cell wall modifying enzymes, delaying the solubilization of water-soluble pectin (WSP) and the degradation of cellulose. Transmission electron microscopy (TEM) imaging revealed that the density of the middle lamella in stored for 49 d was higher NFT than controlled temperature, delaying cell wall and chloroplast disintegration. Additionally, NFT-stored has no CI during the shelf life, and can be normal after ripening, maintaining higher commodity rate and sensory characteristics. These conclusions show that NFT storage can effectively improve the cold resistance of apricot fruit.


Assuntos
Prunus armeniaca , Parede Celular/metabolismo , Temperatura Baixa , Armazenamento de Alimentos/métodos , Congelamento , Frutas/metabolismo , Temperatura
17.
Food Chem ; 389: 133076, 2022 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-35489264

RESUMO

Seabuckthorn extract is rich in bioactive compounds and well known for its health benefits. The study investigated the effect of seabuckthorn leaf extract on browning of fresh-cut potatoes. The results showed that seabuckthorn leaf extract significantly inhibited the browning of fresh-cut potatoes compared with seabuckthorn fruit extract. Catechin, hypericin, gallic acid, casuarinin and isorhamnetin were main components in seabuckthorn leaf extract. Further research revealed that seabuckthorn leaf extract competitively inhibited polyphenol oxidase (PPO) with IC50 value of 0.7 mg/mL. Molecular docking indicated that gallic acid stably bound to the active site of PPO, while isorhamnetin had low affinity on PPO. These results also demonstrated that seabuckthorn leaf extract inhibited browning of fresh-cut potatoes by reducing activities of peroxidase and phenylalanine ammonia-lyase, decreasing contents of phenolics and elevating antioxidant capacity. In addition, synergistic anti-browning effect was found with casuarinin, isorhamnetin, gallic acid and pedunculagin.


Assuntos
Armazenamento de Alimentos , Hippophae , Extratos Vegetais , Solanum tuberosum , Catecol Oxidase/metabolismo , Ácido Gálico/metabolismo , Hippophae/química , Reação de Maillard , Simulação de Acoplamento Molecular , Extratos Vegetais/química
18.
J Appl Microbiol ; 132(6): 4359-4370, 2022 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-35393712

RESUMO

AIM: Coregonus peled fillets were used as a model to evaluate the dominant bacterial growth of chilled fish during storage after shipping and interactions of selected bacterial strains. METHODS AND RESULTS: Coregonus peled fillets were transported by air and land in ice boxes about 48 h from aquatic products company in Xinjiang, China, to the laboratory located in Dalian, China. Both culture-dependent (plate counts on nonselective media) based on 16S rRNA gene sequencing and culture-independent (Illumina-MiSeq high-throughput sequencing) methods were used. To detect interactions among bacterial populations from chilled fish, the influence of 18 test strains on the growth of 12 indicator isolates was measured by a drop assay and in liquid culture medium broth. The results showed that bacterial counts exceeded 7.0 log CFU/g following storage for 4 days at 4 °C. When the bacterial counts exceeded 8.5 log CFU/g after 12 days, the predominant micro-organisms were Aeromonas, Pseudomonas, Carnobacterium, Psychrobacter and Shewanella, as measured by the culture-independent method. All test strains showed inhibiting effects on the growth of other strains in liquid culture. Pseudomonas isolates showed antibacterial activity for approximately 60% of the indicator strains on nutritional agar plates. The majority of test isolates enhancing indicator strain growth were the strains isolated on day 0. CONCLUSIONS: High-throughput sequencing approach gives whole picture of bacterial communities in chilled C. peled fillets during storage, while growth interferences between selected bacterial strains illustrate the complexity of microbial interactions. SIGNIFICANCE AND IMPACT OF THE STUDY: We determined the bacterial communities and growth interferences in chilled Coregonus peled after shipping and these are the first data concerning microbiota in C. peled using a culture-independent analysis. The present study will be useful for manufacture and preservation of C. peled products by providing with valuable information regarding microbiological spoilage of C. peled.


Assuntos
Aeromonas , Microbiota , Aeromonas/genética , Animais , Carnobacterium/genética , Peixes/genética , Microbiologia de Alimentos , Armazenamento de Alimentos/métodos , Microbiota/genética , Pseudomonas , RNA Ribossômico 16S/genética
19.
J Agric Food Chem ; 70(16): 5151-5158, 2022 Apr 27.
Artigo em Inglês | MEDLINE | ID: mdl-35416040

RESUMO

The fusarium toxin 2-amino-14,16-dimethyloctadecan-3-ol (2-AOD-3-ol) is characterized as a sphingolipid analogue that can be isolated from Fusarium avenaceum-infected crops and fruits. In the current study, we discovered a group of novel metabolites of 2-AOD-3-ol from the F. avenaceum-fermented rice culture. 2-AOD-3-ol was predominantly present as a C16:1 fatty acid-assembled ceramide-mimic form rather than as a free base. Although 2-AOD-3-ol and its fatty acyl derivatives were barely detected in fresh samples, the contents of these fusarium toxins accumulated with the extension of storage time up to approximately 32-50 mg/kg dry weight in naturally stored rice, grapes, apples, and oranges. Our finding provides insight into the quality and safety of food during storage through a novel aspect: the C14-C24 fatty acyl 2-AOD-3-ol in nature, which calls for further studies to address their potential impact on human health.


Assuntos
Fusarium , Micotoxinas , Oryza , Armazenamento de Alimentos , Fusarium/metabolismo , Humanos , Micotoxinas/metabolismo , Esfingolipídeos/metabolismo
20.
Anim Sci J ; 93(1): e13712, 2022 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-35416376

RESUMO

The study was conducted on 84 rabbits. The animals were weaned at the age of 42 days, after which they were all fed the same diet. Rabbit loins were obtained 24 h post-mortem and divided into groups according to the packaging method and storage time: control group (examined 24 h post-mortem); two groups stored in vacuum packaging (7 days, n = 12; 14 days, n = 12); and four groups stored in two different gas mixtures (7 days, n = 12/gas mixture; 14 days, n = 12/gas mixture). After the storage, the microbiological and physicochemical quality of longissimus thoracis et lumborum (LTL) muscles was analyzed. Meat packaged in both systems (MAP and VAC) was characterized by good quality after 7 days of storage, while after 14 days, there was a significant deterioration, which was reflected in disturbances in the color parameters (L* and a*) and substantial changes in the water fraction parameters. The purge loss (<0.0001), total water (<0.0001), free water (<0.001), cooking loss (<0.0001), and plasticity (p = 0.0025) were affected by the group. In conclusion, our study demonstrated that vacuum packaging created the lowest microbial growth rates. However, muscles stored in the gas mixture containing 30%CO2 and 70%O2 , characterized with the greatest tenderness.


Assuntos
Embalagem de Alimentos , Armazenamento de Alimentos , Animais , Embalagem de Alimentos/métodos , Armazenamento de Alimentos/métodos , Gases , Carne/análise , Coelhos , Vácuo , Água
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...