This study investigated the flavor impact of specific spoilage organism(Pseudomonas fragi and Serratia liquefaciens)on grouper fillets during cold storage.Physicochemical properties and volatile flavor compounds in fi...This study investigated the flavor impact of specific spoilage organism(Pseudomonas fragi and Serratia liquefaciens)on grouper fillets during cold storage.Physicochemical properties and volatile flavor compounds in fillets inoculated with different bacterial strain were evaluated.A total of 47 volatile organic compounds(VOCs)were identified by GC-IMS.The results demonstrated that Pseudomonas fragi acted as a potent spoilage bacterium,generating substantial quantities of esters(e.g.Ethyl acetate,Ethyl butanoate)and fishy-smelling compounds(dimethyl disulfide and ammonia)through accelerating lipid oxidation and protein degradation.These metabolic activities led to significantly increased pH(7.14),TBARAs(0.616 mg MDA/kg)and trimethylamine(2.24 mg/100 g)levels,reduced water holding capacity,and the development of pronounced spoilage odors.In contrast,Serratia liquefaciens showed weaker VOCs production,primarily generating ketones such as acetone and 2-butanone.Our findings also established the relationships between specific spoilage organisms and characteristic VOCs including aldehydes,ketones,and alcohols.These VOCs can serve as effective indicators for real-time monitoring of grouper fillets quality.展开更多
基金supported by the National Key Research and Devel-opment Program of China(2022YFD2100101)the Agriculture Research System of China(CARS-47).
文摘This study investigated the flavor impact of specific spoilage organism(Pseudomonas fragi and Serratia liquefaciens)on grouper fillets during cold storage.Physicochemical properties and volatile flavor compounds in fillets inoculated with different bacterial strain were evaluated.A total of 47 volatile organic compounds(VOCs)were identified by GC-IMS.The results demonstrated that Pseudomonas fragi acted as a potent spoilage bacterium,generating substantial quantities of esters(e.g.Ethyl acetate,Ethyl butanoate)and fishy-smelling compounds(dimethyl disulfide and ammonia)through accelerating lipid oxidation and protein degradation.These metabolic activities led to significantly increased pH(7.14),TBARAs(0.616 mg MDA/kg)and trimethylamine(2.24 mg/100 g)levels,reduced water holding capacity,and the development of pronounced spoilage odors.In contrast,Serratia liquefaciens showed weaker VOCs production,primarily generating ketones such as acetone and 2-butanone.Our findings also established the relationships between specific spoilage organisms and characteristic VOCs including aldehydes,ketones,and alcohols.These VOCs can serve as effective indicators for real-time monitoring of grouper fillets quality.
