Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
Identifieur interne : 000181 ( PubMed/Corpus ); précédent : 000180; suivant : 000182Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
Auteurs : Meng Gui ; Binzhao ; Juyi Song ; Zhichao Zhang ; Pengzhao Hui ; Pinglan LiSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2014.
English descriptors
- KwdEn :
- Animals, Biogenic Amines (analysis), Cadaverine (analysis), Cold Temperature, Consumer Product Safety, Fishes (microbiology), Food Microbiology, Food Packaging (methods), Food Preservation (methods), Food Storage (methods), Humans, Hydrogen-Ion Concentration, Hypoxanthine (analysis), Nitrogen (metabolism), Nucleotides (metabolism), Oxygen, Putrescine (analysis), Seafood (analysis), Seafood (microbiology), Vacuum.
- MESH :
- chemical , analysis : Biogenic Amines, Cadaverine, Hypoxanthine, Putrescine.
- chemical , metabolism : Nitrogen, Nucleotides.
- analysis : Seafood.
- methods : Food Packaging, Food Preservation, Food Storage.
- microbiology : Fishes, Seafood.
- Animals, Cold Temperature, Consumer Product Safety, Food Microbiology, Humans, Hydrogen-Ion Concentration, Oxygen, Vacuum.
Abstract
Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eight biogenic amines, ATP and breakdown products, K value, total volatile basic nitrogen (TVB-N) and pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus and Brochothrix thermosphacta) changes and their relationships.
DOI: 10.1002/jsfa.6524
PubMed: 24318167
Links to Exploration step
pubmed:24318167Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.</title><author><name sortKey="Gui, Meng" sort="Gui, Meng" uniqKey="Gui M" first="Meng" last="Gui">Meng Gui</name><affiliation><nlm:affiliation>Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.</nlm:affiliation></affiliation></author><author><name sortKey="Binzhao" sort="Binzhao" uniqKey="Binzhao" last="Binzhao">Binzhao</name></author><author><name sortKey="Song, Juyi" sort="Song, Juyi" uniqKey="Song J" first="Juyi" last="Song">Juyi Song</name></author><author><name sortKey="Zhang, Zhichao" sort="Zhang, Zhichao" uniqKey="Zhang Z" first="Zhichao" last="Zhang">Zhichao Zhang</name></author><author><name sortKey="Hui, Pengzhao" sort="Hui, Pengzhao" uniqKey="Hui P" first="Pengzhao" last="Hui">Pengzhao Hui</name></author><author><name sortKey="Li, Pinglan" sort="Li, Pinglan" uniqKey="Li P" first="Pinglan" last="Li">Pinglan Li</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24318167</idno><idno type="pmid">24318167</idno><idno type="doi">10.1002/jsfa.6524</idno><idno type="wicri:Area/PubMed/Corpus">000181</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000181</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.</title><author><name sortKey="Gui, Meng" sort="Gui, Meng" uniqKey="Gui M" first="Meng" last="Gui">Meng Gui</name><affiliation><nlm:affiliation>Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.</nlm:affiliation></affiliation></author><author><name sortKey="Binzhao" sort="Binzhao" uniqKey="Binzhao" last="Binzhao">Binzhao</name></author><author><name sortKey="Song, Juyi" sort="Song, Juyi" uniqKey="Song J" first="Juyi" last="Song">Juyi Song</name></author><author><name sortKey="Zhang, Zhichao" sort="Zhang, Zhichao" uniqKey="Zhang Z" first="Zhichao" last="Zhang">Zhichao Zhang</name></author><author><name sortKey="Hui, Pengzhao" sort="Hui, Pengzhao" uniqKey="Hui P" first="Pengzhao" last="Hui">Pengzhao Hui</name></author><author><name sortKey="Li, Pinglan" sort="Li, Pinglan" uniqKey="Li P" first="Pinglan" last="Li">Pinglan Li</name></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Biogenic Amines (analysis)</term><term>Cadaverine (analysis)</term><term>Cold Temperature</term><term>Consumer Product Safety</term><term>Fishes (microbiology)</term><term>Food Microbiology</term><term>Food Packaging (methods)</term><term>Food Preservation (methods)</term><term>Food Storage (methods)</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Hypoxanthine (analysis)</term><term>Nitrogen (metabolism)</term><term>Nucleotides (metabolism)</term><term>Oxygen</term><term>Putrescine (analysis)</term><term>Seafood (analysis)</term><term>Seafood (microbiology)</term><term>Vacuum</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Biogenic Amines</term><term>Cadaverine</term><term>Hypoxanthine</term><term>Putrescine</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Nitrogen</term><term>Nucleotides</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Seafood</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Packaging</term><term>Food Preservation</term><term>Food Storage</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Fishes</term><term>Seafood</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Cold Temperature</term><term>Consumer Product Safety</term><term>Food Microbiology</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Oxygen</term><term>Vacuum</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eight biogenic amines, ATP and breakdown products, K value, total volatile basic nitrogen (TVB-N) and pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus and Brochothrix thermosphacta) changes and their relationships.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24318167</PMID><DateCreated><Year>2014</Year><Month>06</Month><Day>06</Day></DateCreated><DateCompleted><Year>2015</Year><Month>01</Month><Day>12</Day></DateCompleted><DateRevised><Year>2014</Year><Month>06</Month><Day>06</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1097-0010</ISSN><JournalIssue CitedMedium="Internet"><Volume>94</Volume><Issue>10</Issue><PubDate><Year>2014</Year><Month>Aug</Month></PubDate></JournalIssue><Title>Journal of the science of food and agriculture</Title><ISOAbbreviation>J. Sci. Food Agric.</ISOAbbreviation></Journal><ArticleTitle>Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.</ArticleTitle><Pagination><MedlinePgn>2057-63</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1002/jsfa.6524</ELocationID><Abstract><AbstractText Label="BACKGROUND" NlmCategory="BACKGROUND">Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eight biogenic amines, ATP and breakdown products, K value, total volatile basic nitrogen (TVB-N) and pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus and Brochothrix thermosphacta) changes and their relationships.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">The shelf-life of sturgeon was found to be 3-4 days according to microbiological assessment. At the end of the storage, Psychrotrophs, Enterobacteriaceae and Aeromonas became the dominant bacteria, reaching 7.85, 7.98 and 8.02 log cfu g(-1), respectively. Biogenic amines, hypoxanthine and the K value increased significantly (P < 0.05) during the storage. Putrescine and cadaverine was the dominant biogenic amines while tryptamine was not detected during the storage. In addition, putrescine, cadaverine and hypoxanthine were highly related to storage time and total viable counts (r(2), 0.876-0.962), indicating that they can be good biomarkers for quality assessment of vacuum-packed minced sturgeon stored at 4 °C.</AbstractText><AbstractText Label="CONCLUSION" NlmCategory="CONCLUSIONS">In this study, key biochemical and microbiological attributes were established to monitor the spoilage and shelf life of vacuum-packed sturgeon. These results could help to establish better cold storage management of minced sturgeon products under commercial conditions.</AbstractText><CopyrightInformation>© 2013 Society of Chemical Industry.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Gui</LastName><ForeName>Meng</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Binzhao</LastName></Author><Author ValidYN="Y"><LastName>Song</LastName><ForeName>Juyi</ForeName><Initials>J</Initials></Author><Author ValidYN="Y"><LastName>Zhang</LastName><ForeName>Zhichao</ForeName><Initials>Z</Initials></Author><Author ValidYN="Y"><LastName>Hui</LastName><ForeName>Pengzhao</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Li</LastName><ForeName>Pinglan</ForeName><Initials>P</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>01</Month><Day>29</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Sci Food Agric</MedlineTA><NlmUniqueID>0376334</NlmUniqueID><ISSNLinking>0022-5142</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D001679">Biogenic Amines</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D009711">Nucleotides</NameOfSubstance></Chemical><Chemical><RegistryNumber>2TN51YD919</RegistryNumber><NameOfSubstance UI="D019271">Hypoxanthine</NameOfSubstance></Chemical><Chemical><RegistryNumber>L90BEN6OLL</RegistryNumber><NameOfSubstance UI="D002103">Cadaverine</NameOfSubstance></Chemical><Chemical><RegistryNumber>N762921K75</RegistryNumber><NameOfSubstance UI="D009584">Nitrogen</NameOfSubstance></Chemical><Chemical><RegistryNumber>S88TT14065</RegistryNumber><NameOfSubstance UI="D010100">Oxygen</NameOfSubstance></Chemical><Chemical><RegistryNumber>V10TVZ52E4</RegistryNumber><NameOfSubstance UI="D011700">Putrescine</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001679" MajorTopicYN="N">Biogenic Amines</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002103" MajorTopicYN="N">Cadaverine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D003080" MajorTopicYN="N">Cold Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003257" MajorTopicYN="N">Consumer Product Safety</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005399" MajorTopicYN="N">Fishes</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D018857" MajorTopicYN="N">Food Packaging</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D061353" MajorTopicYN="N">Food Storage</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019271" MajorTopicYN="N">Hypoxanthine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009584" MajorTopicYN="N">Nitrogen</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009711" MajorTopicYN="N">Nucleotides</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010100" MajorTopicYN="N">Oxygen</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D011700" MajorTopicYN="N">Putrescine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D017747" MajorTopicYN="N">Seafood</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014618" MajorTopicYN="N">Vacuum</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">K value</Keyword><Keyword MajorTopicYN="N">biogenic amines</Keyword><Keyword MajorTopicYN="N">microbiology</Keyword><Keyword MajorTopicYN="N">minced sturgeon</Keyword><Keyword MajorTopicYN="N">nucleotide degradation products</Keyword><Keyword MajorTopicYN="N">storage</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2013</Year><Month>08</Month><Day>16</Day></PubMedPubDate><PubMedPubDate 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