Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
作者： Yuemei Zhang , Dongping Li , Jian Lv , Qingzheng Li , Chunli Kong
DOI: 10.1016/J.IJFOODMICRO.2016.10.008
关键词: Essential oil 、 Aeromonas 、 Food spoilage 、 Food science 、 Biology 、 Cadaverine 、 Macrococcus 、 Carp 、 Common carp 、 Microbiology 、 Lactococcus
摘要: The present study investigated the effect of cinnamon essential oil on quality vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), presence spoilage microbiota. A total 290,753 bacterial sequences 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting V3-V4 region 16S rDNA, which showed more comprehensive estimate microbial diversity samples compared with enumeration. Before storage, Macrococcus Aeromonas prevalent populations control samples, but decreased relative abundance treated samples. Variability predominant microbiota during chilled storage was observed. followed Lactococcus major contaminants spoiled Microbial enumeration also relatively higher counts than other microorganisms. Compared inhibited growth components day 10; plate revealed high level lactic acid bacteria refrigerated storage. However, there no significant differences (P>0.05) composition dominant between these two treatments end shelf-life. Furthermore, treatment effective inhibiting increase TVB-N accumulation amines (especially for putrescine cadaverine levels). Based primarily analysis, use extended shelf-life about 2days.
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