Microbial growth causes lamb spoilage.This study explored the spoilage ability of Latilactobacillus sakei,Serratia proteamaculans and Hafnia proteus in vacuum-packed raw lamb,including growth ability,degradation of pr...Microbial growth causes lamb spoilage.This study explored the spoilage ability of Latilactobacillus sakei,Serratia proteamaculans and Hafnia proteus in vacuum-packed raw lamb,including growth ability,degradation of protein and lipid,and change of volatile organic compounds(VOCs)profile,meanwhile screened the key VOCs produced by the targeted strains with meat background excluding,finally confirmed the volatile spoilage marker of vacuum-packaged lamb by comparing with our previous work.The results showed that L.sakei,S.proteamaculans and H.proteus had excellent growth ability.L.sakei inoculated group significantly reduced the pH value,showed higher trichloroacetic acid-soluble peptides content,and excellently degraded sarcoplasmic and myofibrillar proteins.About free amino acids,L.sakei significantly degraded serine,arginine and aspartic acid,while S.proteamaculans and H.proteus significantly degraded serine and lysine.In addition,L.sakei had the strongest effect on promoting free fatty acid production,followed by S.proteamaculans and finally H.proteus.Evaluating from various indicators,the co-culture of the three strains did not have any effect.The key volatiles produced by L.sakei were 1-hexanol,acetic acid and hexanoic acid,S.proteamaculans produced 1-hexanol and acetoin,and H.proteus produced 1-hexanol,acetic acid and acetoin.In the end,1-hexanol,hexanoic acid and acetoin were proven to be spoilage markers for vacuum-packaged and chilled lamb.This study can provide fundamental information for inhibiting and rapid identification of spoilage in vacuum-packaged lamb.展开更多
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in s...The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.展开更多
基金supported by the China Agriculture Research System of Ministry of Finance of the People’s Republic of China(MOF)Ministry of Agriculture+1 种基金Rural Affairs of the People’s Republic of China(MARA)(CARS-38)S&T Program of Hebei(215A7101D).
文摘Microbial growth causes lamb spoilage.This study explored the spoilage ability of Latilactobacillus sakei,Serratia proteamaculans and Hafnia proteus in vacuum-packed raw lamb,including growth ability,degradation of protein and lipid,and change of volatile organic compounds(VOCs)profile,meanwhile screened the key VOCs produced by the targeted strains with meat background excluding,finally confirmed the volatile spoilage marker of vacuum-packaged lamb by comparing with our previous work.The results showed that L.sakei,S.proteamaculans and H.proteus had excellent growth ability.L.sakei inoculated group significantly reduced the pH value,showed higher trichloroacetic acid-soluble peptides content,and excellently degraded sarcoplasmic and myofibrillar proteins.About free amino acids,L.sakei significantly degraded serine,arginine and aspartic acid,while S.proteamaculans and H.proteus significantly degraded serine and lysine.In addition,L.sakei had the strongest effect on promoting free fatty acid production,followed by S.proteamaculans and finally H.proteus.Evaluating from various indicators,the co-culture of the three strains did not have any effect.The key volatiles produced by L.sakei were 1-hexanol,acetic acid and hexanoic acid,S.proteamaculans produced 1-hexanol and acetoin,and H.proteus produced 1-hexanol,acetic acid and acetoin.In the end,1-hexanol,hexanoic acid and acetoin were proven to be spoilage markers for vacuum-packaged and chilled lamb.This study can provide fundamental information for inhibiting and rapid identification of spoilage in vacuum-packaged lamb.
文摘The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.
