The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition

To characterize the spoilage of tilapia under super-chilled storage, the bacterial profile and odor and volatile compounds were analyzed. Results showed that the shelf life and bacterial profile of tilapia from different sources varied remarkably, with Pseudomonas being the most dominant organism in...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2024-08, Vol.33 (7), p.485-502
Main Authors: Chen, Huiping, Liang, Anjie, Miao, Xiaolan, Chen, Hong, Xue, Jia, Lu, Shengjia, Miao, Jianyin, Duan, Shan
Format: Article
Language:English
Subjects:
Aroma compounds
Bacteria
bacterial profile
Chilling storage
Correlation analysis
electronic nose
Electronic noses
Fish spoilage
foods
Freshwater fishes
microorganisms
Nitrogen
odors
Odour
Pseudomonas
Sensory evaluation
Shelf life
Spoilage
Storage conditions
Storage life
super-chilled storage
technology
Tilapia
total volatile basic nitrogen
Volatile compounds
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Summary:To characterize the spoilage of tilapia under super-chilled storage, the bacterial profile and odor and volatile compounds were analyzed. Results showed that the shelf life and bacterial profile of tilapia from different sources varied remarkably, with Pseudomonas being the most dominant organism in tilapia under super-chilled storage (−1.5°C). The correlation analysis showed that the volatile compounds from the spoiled samples were closely related to the bacterial profile. Therefore, no volatile compounds or the response of the electronic nose significantly correlated with sensory spoilage although some of them correlated with that of some specific samples. On the other hand, the total volatile basic nitrogen (TVB-N) was significantly correlated with the sensory spoilage of all samples. In conclusion, under super-chilled storage, the volatile compounds in tilapia, except TVB-N, are sample dependent due to the variation of bacterial profile and therefore cannot be used as a spoilage indicator.
ISSN:1049-8850
1547-0636
1547-0636
DOI:10.1080/10498850.2024.2371924