Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage.

Zhijun Yang, Jun Yan, Jing Xie
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Abstract

The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO2/30% N2 (MAP1); 60% CO2/30% N2/10% O2 (MAP2); 40% CO2/30% N2/30% O2 (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009-0.04 MDA/kg) and carbonyl content (0.20-0.26 μmol/g) and the highest sulfhydryl content (0.25-0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.

真空和改性气氛包装对石斑鱼鱼片冷藏期间水分状态、质量和微生物群落的影响。
该研究旨在评估不同包装方法对石斑鱼鱼片水分状态、质量和微生物组成的影响。石斑鱼鱼片在以下四个条件下包装:真空包装(VP)、70%CO2/30%N2(MAP1);60%二氧化碳/30%N2/10%O2(MAP2);40%二氧化碳/30%氮气/30%氧气(MAP3)。在冷藏21天期间对理化和微生物参数进行了评估。结果表明,MAP在抑制微生物生长和总挥发性碱性氮(TVB-N)积累的同时,还能保持石斑鱼鱼片的保水能力(WHC)。此外,与MAP2和MAP3相比,MAP1有效地抑制了脂质和蛋白质氧化,并保护了肌原纤维的二级结构,其中MAP1样品在冷藏期间具有最低的硫代巴比妥酸反应物质(TBARS)值(0.009-0.04 MDA/kg)和羰基含量(0.20-0.26μmol/g),以及最高的巯基含量(0.25-0.49μmol/g。高通量测序结果表明,包装系统中氧气的存在显著影响了细菌的演替。随着时间的推移,肉杆菌逐渐成为MAP中储存的鱼片的优势属,与MAP1相比,MAP2和MAP3中氧气的存在将这种转变加速了9天。相反,肠杆菌科和肉杆菌属是VP的主要优势属。值得注意的是,在储存过程中,肠杆菌科在MAP2和MAP3中几乎不存在,这表明氧气的存在对肠杆菌科产生了显著的抑制作用。本研究为MAP在石斑鱼鱼片保鲜中的应用提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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