Effects of Shewanella putrefaciens on the melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei)
LIN Ting1, YANG Shengping1,2, YU Jiayi1, XIE Jing1,2, QIAN Yunfang1,2*
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)
Abstract: To investigate the effect of Shewanella putrefaciens on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during cold storage, the fresh shrimp samples were sterilized by Proclin-300, inoculated with S. putrefaciens QY38 (isolated from spoiled shrimp), and stored at 4 ℃. The uninoculated treatment and 4-hexylresorcinol (4-HR) treatment were used as controls. The color, texture, total volatile basic nitrogen (TVB-N), polyphenol oxidase activity and other index changes were measured, combining with low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) to measure the water migration to evaluate the quality changes of S. putrefaciens to L. vannamei. The results showed that the bacterial count of the three groups were 3.44, 6.11, 6.27 lgCFU/g in the early stage of cold storage, and increased to 6.40, 8.84 and 8.61 lg CFU/g after storage for 5 days. S. putrefaciens, one of the H2S-producing bacteria,accounted for more than 94% of the inoculated group as the dominant. Besides, after being stored for 5 days, the inoculated group had lower whiteness and higher polyphenol oxidase (PPO) activity than the uninoculated group. Meanwhile, the decrease of hardness, resilience, water holding capacity and the degradation of protein demonstrated that S. putrefaciens could not only promote the spoilage but also accelerate blackening of the L. vannamei. The initial PPO activity of the 4-HR group was only 0.12 U/g, which was much lower than other groups. But its higher TVB-N value and more water loss at the end of storage indicated that it only had the effect of inhibiting melanosis, and no obvious inhibitory effect on the spoilage caused by microorganisms.
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LIN Ting,YANG Shengping,YU Jiayi,et al. Effects of Shewanella putrefaciens on the melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei)[J]. Food and Fermentation Industries, 2021, 47(20): 161-167.
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