Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage

Lerong Qin; Han Li; Ying Zhang; Jiwang Chen; Haibin Wang; E Liao

Food Chemistry: X (Jun 2024)

Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (Procambarus clarkii) during refrigerated storage

Lerong Qin,
Han Li,
Ying Zhang,
Jiwang Chen,
Haibin Wang,
E Liao

Affiliations

Lerong Qin: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Han Li: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Ying Zhang: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China
Jiwang Chen: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China; National Research & Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, 430023, China
Haibin Wang: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China; National Research & Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, 430023, China
E Liao: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China; National Research & Development Center for Se-rich Agricultural Products Processing Technology, Wuhan, 430023, China; Corresponding author at: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Journal volume & issue: Vol. 22
p. 101388

Abstract

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The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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