Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker (Pseudosciaena crocea) during ice storage

被引：0

作者：

Weiqing Lan

Yuqing Sun

Nannan Zhang

Jing Xie

机构：

[1] Shanghai Ocean University College of Food Science and Technology,

[2] Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University,undefined

来源：

Food Science and Biotechnology | 2021年 / 30卷

关键词：

ε-polylysine; Rosemary extract; Vacuum packaging; Quality attribute; Microbial community;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The effects of vacuum package combined with 0.1% ε-polylysine and 0.2% rosemary extract (V + RP) on the quality attributes and microbial communities of large yellow croaker (Pseudosciaena crocea) during ice storage were investigated. The quality was evaluated by chemical characteristics (total volatile basic nitrogen (TVB-N), K-value and biogenic amines (BAs)), microbiological indexes (Total viable counts (TVC), Shewanella bacteria counts, Pseudomonas bacteria counts, Psychrophilic bacteria counts (PBC)), changes in microbial composition were analyzed using high-throughput sequencing. Results showed that the increase of TVB-N, K-value, microorganisms and BAs could be inhibited by V + RP. Psychrobacter and Pseudomonas were detected in all samples. Shewanella increases rapidly in the middle of storage. Vagococcus and Shewanella were related to the decomposition of ATP, the formation of BAs, and TVB-N, respectively. In conclusion, V + RP presented the optimal effects, which could extend the shelf life of large yellow croaker for another 9 days compared with the control.

引用

页码：465 / 474

页数：9