Effect of temperature fluctuation on the growth of Shewanella putrefaciens and its spoilage potential during simulated cold chain logistics
QIAN Yunfang1,2,3, LIN Ting1, CAO Wei1, YE Jingxin1, XIE Jing1,2,3*, YANG Shengping1,2,3*
1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) 2(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,Shanghai 201306,China) 3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)
Abstract: Effect of fluctuating temperatures on the growth of spoilage bacteria and quality changes of aquatic products was investigated during simulated cold logistic processes. The growth of Shewanella putrefaciens in Pacific white shrimp juice were studied and the changes of total volatile basic nitrogen (TVB-N), pH, total amino acid, and biogenic amine in the shrimp juice were analyzed. The results showed that S. putrefaciens proliferated within 24 h at 10 ℃, while grew gradually within 192 h at 4 ℃. Temperature fluctuation accelerated the growth of S. putrefaciens at the early transportation period but had little effect at the mid and later period. Low temperature and temperature fluctuation did not inhibit the maximum bacterial counts but affected the growth rate. After 196 h of storage, the TVB-N values of inoculated samples A1, B1 and C1 increased from 5.47 mg/100 g to 28.29 mg/100 g, 13.11 mg/100 g, and 25.91 mg/100 g respectively, indicating that temperature fluctuation accelerated the accumulation of spoilage products. The total amino acids of inoculated samples all decreased, especially lysine, tyrosine, and arginine. The most important biogenic amines produced by S.putrefaciens were putrescine and cadaverine, and their changes were similar with TVB-N. Therefore, temperature fluctuation at the early period played an important role in the growth and metabolic activity of S. putrefaciens, which accelerated the degradation of amino acids and production of spoilage compounds.
钱韻芳,林婷,曹维,等. 模拟冷链流通中温度波动对腐败希瓦氏菌的生长及其腐败产物的影响[J]. 食品与发酵工业, 2021, 47(9): 100-106.
QIAN Yunfang,LIN Ting,CAO Wei,et al. Effect of temperature fluctuation on the growth of Shewanella putrefaciens and its spoilage potential during simulated cold chain logistics[J]. Food and Fermentation Industries, 2021, 47(9): 100-106.
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2021, Vol. 47 
