Frontiers in Nutrition (Nov 2022)
Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)
- Di Wang,
- Di Wang,
- Di Wang,
- Di Wang,
- Di Wang,
- Xupeng Li,
- Xianqing Yang,
- Xianqing Yang,
- Xianqing Yang,
- Xianqing Yang,
- Xianqing Yang,
- Shengjun Chen,
- Shengjun Chen,
- Shengjun Chen,
- Shengjun Chen,
- Shengjun Chen,
- Laihao Li,
- Laihao Li,
- Laihao Li,
- Laihao Li,
- Laihao Li,
- Yueqi Wang,
- Yueqi Wang,
- Yueqi Wang,
- Yueqi Wang,
- Yueqi Wang,
- Chuang Pan,
- Chuang Pan,
- Chuang Pan,
- Chuang Pan,
- Chuang Pan,
- Yongqiang Zhao,
- Yongqiang Zhao,
- Yongqiang Zhao,
- Yongqiang Zhao,
- Yongqiang Zhao
Affiliations
- Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Di Wang
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Di Wang
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Di Wang
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Di Wang
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Xupeng Li
- Guangdong Agricultural Technology Extension Center, Department of Agriculture and Rural Affairs of Guangdong Province, Guangzhou, China
- Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Xianqing Yang
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Xianqing Yang
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Xianqing Yang
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Xianqing Yang
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Shengjun Chen
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Shengjun Chen
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Shengjun Chen
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Shengjun Chen
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Laihao Li
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Laihao Li
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Laihao Li
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Laihao Li
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Yueqi Wang
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Yueqi Wang
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Yueqi Wang
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Yueqi Wang
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Chuang Pan
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Chuang Pan
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Chuang Pan
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Chuang Pan
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Yongqiang Zhao
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang, China
- Yongqiang Zhao
- Sanya Tropical Fisheries Research Institute, Sanya, China
- Yongqiang Zhao
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya, China
- Yongqiang Zhao
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
- DOI
- https://doi.org/10.3389/fnut.2022.1035714
- Journal volume & issue
-
Vol. 9
Abstract
The combined effect of ε-polylysine (PL) and modified atmosphere packaging (MAP; 60% CO2/40% N2) on the bacterial community of greater amberjack filets and their physicochemical properties was evaluated at 4°C. The total viable counts (TVC), psychrotrophic bacterial count, sensory index, texture analysis, and total volatile basic nitrogen (TVB-N) revealed that PL, MAP, and MAP + PL treatment delayed the deterioration of greater amberjack filets. These treatment groups also showed decreased accumulation of biogenic amines. High-throughput 16S rRNA gene sequencing results indicated that these treatments suppressed the growth of Pseudomonas in greater amberjack filets. Furthermore, the MAP + PL treatment group was observed to be more effective than the PL and MAP groups, extending the shelf life of greater amberjack filets by 6 days. This investigation showed that the combination of PL and MAP has the potential to retain the quality and extend the shelf life of greater amberjack.
Keywords
- greater amberjack
- ε-polylysine
- modified atmosphere packaging
- shelf life extension
- bacterial community
