Effect of Acidic Electrolyzed Water on Microbial Composition and Quality of Largemouth Bass Fillet during Storage at 4 ℃
XIANG Yafang, XIONG Guangquan, QIAO Yu, WANG Lan, WU Wenjin, DING Anzi, LI Xin, SHI Liu, LU Sufang, LI Cai
1.Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2.Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China; 3.Wuhan Liangzihu Aquatic Processing Co. Ltd.,Wuhan 430200, China
Abstract：The objective of our present work was to investigate changes in the quality indicators and microbial diversity and community structure of largemouth bass fillets treated with acidic electrolyzed water (AEW) during storage at 4 ℃. Largemouth bass fillets were soaked in AEW for 3 (AEW1), 5 (AEW2) or 7 min (AEW3). The sensory score, total colony count, total volatile basic nitrogen (TVB-N) content and pH value of fish fillets were determined. High-throughput sequencing technology was used to analyze the 16S rDNA sequences of all microbes in fish fillets. The species composition and abundance of microbial community were compared among the experimental groups. Alpha diversity analysis and principal coordinate analysis (PCoA) were used to investigate the microbial community composition. Results indicated that AEW treatment had an antibacterial effect in largemouth bass fillets. Notably AEW2 exhibited good quality preservation with high sensory scores. In 8 groups of samples stored for 0 and 3 d, a total of 576 bacteria genera belonging to 27 phyla were detected, and the dominant phylum and genus were Proteobacteria and Acinetobacter respectively. In the AEW2 group, the relative abundance of Acinetobacter was significantly reduced at the late stage of storage. In conclusion, acidic electrolyzed water can effectively inhibit the growth and reproduction of microorganisms in largemouth bass fillets, especially the dominant bacteria Acinetobacter.
向雅芳，熊光权，乔 宇，汪 兰，吴文锦，丁安子，李 新，石 柳，卢素芳，黎 彩. 酸性电解水对4 ℃贮藏鲈鱼片品质的影响[J]. 肉类研究, 2020, 34(2): 65-72.
XIANG Yafang, XIONG Guangquan, QIAO Yu, WANG Lan, WU Wenjin, DING Anzi, LI Xin, SHI Liu, LU Sufang, LI Cai. Effect of Acidic Electrolyzed Water on Microbial Composition and Quality of Largemouth Bass Fillet during Storage at 4 ℃. Meat Research, 2020, 34(2): 65-72.
2020, Vol. 34 
