Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-22 DOI:10.1016/j.fochx.2025.103063

Yu Chen , Qiaoyun Wang , Xing Zhou , E. Liao , Ying Zhang , Jiwang Chen

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Abstract

Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage. Results demonstrated that these natural preservatives significantly (p < 0.05) delayed protein breakdown (TVB-N reduced by 22.2 %) and lipid oxidation (TBARS reduced by 34.4 %) by day 100. GC-IMS analysis identified key spoilage-related aldehydes (e.g., heptanal, hexanal), whose formation was effectively controlled by the natural preservatives. The preservatives also markedly reduced bacterial community diversity and altered the bacterial community composition, delaying spoilage bacteria growth and potential metabolic activity. Notably, Psychrobacter emerged as the potential biomarker, constituting 97.30 % of the bacterial community in treated caviar by the end of storage. These results provided a foundational basis for the potential application of natural antibacterial agents and antioxidants complexes as preservatives in caviar production.

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乳杆菌素、溶菌酶和茶多酚的联合使用改变了鲟鱼鱼子酱在冷藏过程中的细菌群落和风味特征

鱼子酱以其高价值和营养而闻名，但其质量却容易变质。本研究探讨了乳杆菌素、溶菌酶和茶多酚对鲟鱼鱼子酱冷藏过程中风味特征和细菌群落的影响。结果表明，这些天然防腐剂显著（p < 0.05）延缓了第100天蛋白质分解（TVB-N降低22.2%）和脂质氧化（TBARS降低34.4%）。GC-IMS分析确定了与腐败相关的关键醛类（如庚醛、己醛），其形成受到天然防腐剂的有效控制。防腐剂还显著降低了细菌群落的多样性，改变了细菌群落的组成，延缓了腐败菌的生长和潜在的代谢活性。值得注意的是，冻干杆菌成为潜在的生物标志物，在储存结束时占处理鱼子酱细菌群落的97.30%。研究结果为天然抗菌剂和抗氧化剂复合物作为防腐剂在鱼子酱生产中的潜在应用奠定了基础。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.