Food and Fermentation Industries >

2021 , Vol. 47 >Issue 9: 100 - 106

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025350

Effect of temperature fluctuation on the growth of Shewanella putrefaciens and its spoilage potential during simulated cold chain logistics

  • QIAN Yunfang ,
  • LIN Ting ,
  • CAO Wei ,
  • YE Jingxin ,
  • XIE Jing ,
  • YANG Shengping
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  • 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)

Received date: 2020-08-12

  Revised date: 2020-10-13

  Online published: 2021-06-03

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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.

Key words： Litopenaeus vannamei; Shewanella putrefaciens; temperature fluctuation; amino acid; biogenic amines; spoilage potential

Cite this article

QIAN Yunfang , LIN Ting , CAO Wei , YE Jingxin , XIE Jing , YANG Shengping . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025350

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