Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 93 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044085

Effect of nano-cinnamaldehyde on bacterial diversity and shelf-life of Baijiao seabass (Lateolabrax japonicus) during refrigerated storage

  • LIANG Jiali ,
  • DAI Fanwei ,
  • CHEN Yulong ,
  • YE Mingqiang ,
  • YUE Shuli ,
  • WANG Ling ,
  • WANG Jiang ,
  • CHEN Feiping
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  • 1(College of Food Science,South China Agricultural University, Guangzhou 510642, China)
    2(Sericulture & Agri-Food Researh Institute Guangdong Academy of Agricural Sciences, Key Laboratory of Functional Foods, Ministey of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610, China)
    3(Zhuhai Chenghuifeng Agricultural Science & Technology Co.Ltd., Zhuhai 519125, China)

Received date: 2025-07-30

  Revised date: 2025-10-22

  Online published: 2026-06-15

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Abstract

Building upon previous research that focused on the preparation of nano-cinnamaldehyde (Nano-cin) and its application in fruits preservation, this study was designed to explore a gentle yet effective preservation approach for post-mortem Baijiao seabass.By comparing with water and ClO2 treatment, the impact of Nano-cin on the bacterial diversity and shelf-life of Baijiao seabass was evaluated.The results demonstrated that Nano-cin treatment effectively decreased the initial colony count of the fish and effectively inhibited bacterial growth during storage, extending the shelf-life to 8 days (in contrast to only 6 days in CK).High-throughput sequencing analysis revealed that Nano-cin specifically suppressed the growth of Aeromonas and Psychrobacter during the early storage period, and also hindered the proliferation of Shewanella putrefaciens.Notably, the inhibitory effect of Nano-cin on Shewanella putrefaciens was superior to that of ClO2, enabling it to effectively control specific spoilage bacteria in seafood.Furthermore, Nano-cin effectively delayed lipid oxidation and protein degradation.At 8 days of storage, the total volatile base nitroger (TVB-N) and thiobarbituric acid reactive substances (TBARS) values were reduced by 15.50% and 12.81%, respectively, compared with those in the CK.Additionally, Nano-cin preserved the natural color of the fish, avoiding the whitening side effect caused by the strong oxidizing properties of ClO2.In conclusion, as a novel bio-antimicrobial agent, Nano-cin shows great potential for the post-mortem preservation of aquatic products.

Key words： Baijiao seabass; nano-cinnamaldehyde; high-throughput sequencing; bacterial community structure; quality preservation

Cite this article

LIANG Jiali , DAI Fanwei , CHEN Yulong , YE Mingqiang , YUE Shuli , WANG Ling , WANG Jiang , CHEN Feiping . Effect of nano-cinnamaldehyde on bacterial diversity and shelf-life of Baijiao seabass (Lateolabrax japonicus) during refrigerated storage[J]. Food and Fermentation Industries, 2026 , 52(10) : 93 -101 . DOI: 10.13995/j.cnki.11-1802/ts.044085

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