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| Inhibitory Effect of High-Voltage Electrostatic Field Combined with Lotus Seedpod Procyanidins on Quality Deterioration Caused by Common Spoilage Bacteria in Refrigerated Channel Catfish |
| LI Yali, TIAN Yinqiong, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida |
| 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. School of Life and Health Science, Hubei University of Technology, Wuhan 430068, China |
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Abstract To investigate the degradation of fish protein by dominant spoilage bacteria and the inhibitory effect of combined treatment with high-voltage electric field (HVEF) and lotus seedpod procyanidins (LSPC) on quality deterioration of fish meat in fish fillets, sterile catfish fillets treated with HVEF and LSPC were inoculated individually with three major spoilage bacteria, Shewanella putrefaciens, Shewanella havnia and Serratia sp., and stored at 4 ℃. Total viable count (TVC), total volatile basic nitrogen (TVB-N) content, and trichloroacetic acid (TCA) soluble peptide content were measured during storage, along with free amino acid contents, biogenic amines (BAs) contents and transcriptional levels of putrescine metabolism genes after storage for 10 d. We explored the effects of the three spoilage bacteria on the quality of refrigerated catfish fillets and the inhibitory effect of HVEF combined with LSPC on their spoilage ability. The results showed that after storage for 10 d, the TVC of fillets inoculated with S. putrefaciens, S. havnia, and Serratia sp. decreased by 3.08, 2.67, and 2.58 (lg(CFU/g)) compared with the untreated control group, respectively. The TCA soluble peptide contents decreased by 0.33, 0.60, 0.59 μmol/g, the TVB-N content declined by 33.81%, 25.19%, 22.98%, and the total BA contents (including putrescine and cadaverine) significantly reduced (P < 0.05). Additionally, the transcription levels of the putrescine formation-related genes speA and speB were significantly down-regulated (P < 0.05). HVEF combined with LSPC effectively inhibited the spoilage activity of spoilage bacteria and delayed protein degradation in fish.
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LI Yali, WANG Xueli, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida. Effect of a Preservative Mixture Consisting of Chitosan and Chlorogenic Acid Composite on the Eating Quality of Refrigerated Catfish Fillets[J]. Meat Research, 2025, 39(1): 42-50. |
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2025, Vol. 39 
