کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844289 | 1616515 | 2018 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of chitosan oligosaccharides on microbiota composition of silver carp (Hypophthalmichthys molitrix) determined by culture-dependent and independent methods during chilled storage
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کلمات کلیدی
Cadaverine (PubChem CID: 273)Spermidine (PubChem CID: 1102)Inosine monophosphate (PubChem CID: 8582)Hypoxanthine (PubChem CID: 790)Tyramine (PubChem CID: 5610)Putrescine (PubChem CID: 1045)Spermine (PubChem CID: 1103)Chitosan oligosaccharides - الیگوساکاریدها ChitosanQuality changes - تغییرات کیفیتChilled storage - ذخیره سازی سردAntimicrobial activity - فعالیت ضدمیکروبیSilver carp - کپور نقره ای
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
This study evaluated the effects of chitosan oligosaccharides (COS) on the changes in quality and microbiota of silver carp fillets stored at 4â¯Â°C. During storage, 1% (w/v) COS treated samples maintained good quality, as evidenced by retarding sensory deterioration, inhibiting microbial growth, attenuating the production of total volatile basic nitrogen, putrescine, cadaverine and hypoxanthine, and delaying degradation of inosine monophosphate and hypoxanthine ribonucleotide. Meanwhile, variability in the predominant microbiota in different samples was investigated by culture-dependent and -independent methods. Based on sensory analysis, shelf-life of silver carp fillets was 4â¯days for the control and 6â¯days for COS treated samples. Meanwhile, Pseudomonas, followed by Aeromonas, Acinetobacter, and Shewanella were dominated in the control samples at day 4 and contributed to fish spoilage at day 6. However, COS inhibited the growth of Pseudomonas, Aeromonas, and Shewanella significantly. Consequently, Acinetobacter followed by Pseudomonas became the predominant microbiota in COS treated samples at day 6. With the growth of Pseudomonas, COS treated samples were spoiled at day 8. Therefore, COS improved the quality of fillets and prolonged the shelf life of silver carp fillets by 2â¯days during chilled storage, which was mainly due to their modulating effects on microbiota.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 268, 2 March 2018, Pages 81-91
Journal: International Journal of Food Microbiology - Volume 268, 2 March 2018, Pages 81-91
نویسندگان
Shiliang Jia, Xiaochang Liu, Zhan Huang, Yan Li, Longteng Zhang, Yongkang Luo,