The Spoilage Ability of Dominant Spoilage Bacteria in Large Yellow Croaker and Their Impact on Volatile Flavor
To evaluate the putrefactive potential of dominant putrefactive bacteria in refrigerated large yellow croaker,seven putrefactive bacteria were isolated from fish meat at the end of storage,and analyzed the total bacterial count(TVC),total volatile base nitrogen value(TNB-N)and volatile component composition of fish meat samples inoculated with 7 types of spoilage bacteria.The results showed that there was a significant difference in the TVC values among the fish samples inoculated with different strains(P＜0.05).Among them,Pseudomonas weihenstephanensis,Shewanella baltica strain and Carnobacterium maltaromaticum grew slowly at the end of storage;The TNB-N values increased rapidly after inoculation with Serratia liquefaciens,Aeromonas molluscorum and Shewanella baltica,with increases of 7.31％,4.92％,and 7.03％compared to the initial stage,respectively,while the control group only increased by 0.98％;The yield factor results showed that Shewanella baltica was the dominant spoilage bacterium during the storage period of vacuum packaged large yellow croaker,with a final value of 46.58 x 10-8 mg TVB-N/CFU,followed by Serratia liquefaciens,Aeromonas molluscorum;A total of 81 volatile flavor compounds were identified by gas chromatography-ion migration spectrometry(GC-IMS),with the control group mainly producing ether,alcohol,ene,and thiazole compounds.Obviously different from the control group,The volatile components under the action of 7 types of spoilage bacteria were mainly esters,aldehydes and ketones,hydrocarbons,and nitrogen and sulfur compounds.After inoculation with different bacterial strains,the types of odor compounds in fish pieces showed significant differences and different inoculated fish pieces pro-duced their unique flavor compounds.This study provides a reference for further exploring the spoilage mechanism of stored yellow croaker in the future.
large yellow croaker16s rDNA sequencingspecific spoilage organismsvolatile flavor components
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