Effect of Different Packaging Methods on the Quality and Microbial Community of Steamed Large Yellow Croaker during Storage
ZOU Canmin, LIU Mengyao, ZHONG Rongbin, YU Xinrui, YAO Minna, SHI Feifei, LIANG Peng
1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Engineering Research Center of Fujian and Taiwan Specialty Marine Food Processing and Nutrition and Health, Ministry of Education, Fuzhou 350002, China; 3. Quanzhou Marine Biological Industry Research Institute, Quanzhou 362000, China; 4. Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Abstract：This study aimed to explore the effects of different packaging methods on the quality and microflora of steamed large yellow croaker during storage. Changes in the drip loss rate, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, volatile components, total bacterial count (TBC) and microbial community of steamed large yellow croaker were determined during storage under different packaging conditions. It was found that compared with ordinary packaging (OP), vacuum packaging (VP) and modified atmosphere packaging (MAP) effectively inhibited the increase of TVB-N content during storage of steamed large yellow croaker. VP inhibited lipid oxidation to the greatest extent, and MAP inhibited the growth of microorganisms to the greatest extent. The key volatile components of steamed large yellow croaker after storage were hexaldehyde, octyl aldehyde, nonylaldehyde, capric aldehyde, heptanol and 2-undecone. The flavor of steamed large yellow croaker was better under MAP than under OP and VP. After storage, the bacterial diversity of steamed large yellow croaker decreased, and Gram-negative bacteria predominated in the bacterial community, with Proteobacteria, Cyanobacteria and Bacteroidetes being the dominant phyla. The dominant bacteria genera in the OP group were Psychrobacter and Acinetobacter, those in the MAP group were Acinetobacter and Achromobacter, and those in the VP group were Acinetobacter, Shewanella and Pseudomonas. The findings from this study can provide a reference for the selection of packaging methods in the processing and storage of large yellow croaker.
邹灿敏，刘梦遥，钟榕斌，余欣芮，姚闽娜，石菲菲，梁 鹏. 不同包装方式对清蒸大黄鱼贮藏过程中品质及菌群的影响[J]. 肉类研究, 2024, 38(7): 38-47.
ZOU Canmin, LIU Mengyao, ZHONG Rongbin, YU Xinrui, YAO Minna, SHI Feifei, LIANG Peng. Effect of Different Packaging Methods on the Quality and Microbial Community of Steamed Large Yellow Croaker during Storage. Meat Research, 2024, 38(7): 38-47.
2024, Vol. 38 
