Identification of the Specific Spoilage Organism in Farmed Sturgeon ( Acipenser baerii ) Fillets and Its Associated Quality and Flavour Change during Ice Storage

• Published in: Foods
• Main Authors: Zhichao Zhang, Ruiyun Wu, Meng Gui, Zhijie Jiang, Pinglan Li
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2021
• Subjects: sturgeon; Shewanella; Pseudomonas; spoilage; flavour; Chemical technology; TP1-1185; Acipenser baerii
• Online Access: https://doi.org/10.3390/foods10092021; https://doaj.org/article/8366d6b641254795b386b23575c12a4d

Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens , Pseudomonas mandelii , and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens . This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.