|Title:||Dual bacterial strains TTI for monitoring fish quality in food cold chain||Authors:||Liu, Chia-Yu
Hsiao, Hsin-, I
|Keywords:||next-generation sequencing (NGS);grouper fish;specific spoilage organisms (SSOs)||Issue Date:||5-Jul-2022||Publisher:||WILEY||Source:||JOURNAL OF FOOD SCIENCE||Abstract:||
Most microbial time-temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains-based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next-generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15 degrees C. A dual-strain TTI response provides more accurate results than a single-strain TTI and provides an irreversible color change from yellow to reddish-brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual-strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition.
|Appears in Collections:||食品科學系|
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