Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets
The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sens...
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ftdoajarticles:oai:doaj.org/article:edb7b226ac404d7d8f3774a67b31d21c 2023-05-15T18:15:44+02:00 Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets Tingting Li Xiaojia Sun Haitao Chen Binbin He Yongchao Mei Dangfeng Wang Jianrong Li 2020-03-01T00:00:00Z https://doi.org/10.3389/fmicb.2020.00462 https://doaj.org/article/edb7b226ac404d7d8f3774a67b31d21c EN eng Frontiers Media S.A. https://www.frontiersin.org/article/10.3389/fmicb.2020.00462/full https://doaj.org/toc/1664-302X 1664-302X doi:10.3389/fmicb.2020.00462 https://doaj.org/article/edb7b226ac404d7d8f3774a67b31d21c Frontiers in Microbiology, Vol 11 (2020) high-throughput sequencing quality shelf-life turbot filets vanillin–chitosan coating Microbiology QR1-502 article 2020 ftdoajarticles https://doi.org/10.3389/fmicb.2020.00462 2022-12-31T03:08:31Z The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sensory and chemical attributes [total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH] and the presence of dominant spoilage microbiota. The results suggested that the sensory and the chemical quality of turbot filets effectively improved after treatment with vanillin (final concentration 2 mg/ml) combined with 1% chitosan, and the shelf-life was prolonged for 6 to 7 days compared with the control group. Furthermore, high-throughput sequencing showed that Proteobacteria (52.2%) and Firmicutes (29.8%) were the dominant bacteria at the phylum level in fresh turbot filets, while Pseudomonadaceae (40.2%) and Lactobacillaceae (39.4%) were the dominant bacteria at the family level in deteriorated turbot filets. However, after VC treatment, the relative abundance of Pseudomonadaceae and Lactobacillaceae decreased significantly due to the growth inhibition of potential bacteria, specifically spoilage bacteria, along with the rich bacterial diversity at the end of storage. Therefore, our data indicated that VC treatment might be effective in decreasing bacteria-induced quality deterioration and in extending the shelf-life of refrigerated turbot filets. Article in Journal/Newspaper Scophthalmus maximus Turbot Directory of Open Access Journals: DOAJ Articles Frontiers in Microbiology 11 |
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Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
English |
topic |
high-throughput sequencing quality shelf-life turbot filets vanillin–chitosan coating Microbiology QR1-502 |
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high-throughput sequencing quality shelf-life turbot filets vanillin–chitosan coating Microbiology QR1-502 Tingting Li Xiaojia Sun Haitao Chen Binbin He Yongchao Mei Dangfeng Wang Jianrong Li Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets |
topic_facet |
high-throughput sequencing quality shelf-life turbot filets vanillin–chitosan coating Microbiology QR1-502 |
description |
The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sensory and chemical attributes [total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH] and the presence of dominant spoilage microbiota. The results suggested that the sensory and the chemical quality of turbot filets effectively improved after treatment with vanillin (final concentration 2 mg/ml) combined with 1% chitosan, and the shelf-life was prolonged for 6 to 7 days compared with the control group. Furthermore, high-throughput sequencing showed that Proteobacteria (52.2%) and Firmicutes (29.8%) were the dominant bacteria at the phylum level in fresh turbot filets, while Pseudomonadaceae (40.2%) and Lactobacillaceae (39.4%) were the dominant bacteria at the family level in deteriorated turbot filets. However, after VC treatment, the relative abundance of Pseudomonadaceae and Lactobacillaceae decreased significantly due to the growth inhibition of potential bacteria, specifically spoilage bacteria, along with the rich bacterial diversity at the end of storage. Therefore, our data indicated that VC treatment might be effective in decreasing bacteria-induced quality deterioration and in extending the shelf-life of refrigerated turbot filets. |
format |
Article in Journal/Newspaper |
author |
Tingting Li Xiaojia Sun Haitao Chen Binbin He Yongchao Mei Dangfeng Wang Jianrong Li |
author_facet |
Tingting Li Xiaojia Sun Haitao Chen Binbin He Yongchao Mei Dangfeng Wang Jianrong Li |
author_sort |
Tingting Li |
title |
Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets |
title_short |
Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets |
title_full |
Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets |
title_fullStr |
Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets |
title_full_unstemmed |
Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets |
title_sort |
effect of the combination of vanillin and chitosan coating on the microbial diversity and shelf-life of refrigerated turbot (scophthalmus maximus) filets |
publisher |
Frontiers Media S.A. |
publishDate |
2020 |
url |
https://doi.org/10.3389/fmicb.2020.00462 https://doaj.org/article/edb7b226ac404d7d8f3774a67b31d21c |
genre |
Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
op_source |
Frontiers in Microbiology, Vol 11 (2020) |
op_relation |
https://www.frontiersin.org/article/10.3389/fmicb.2020.00462/full https://doaj.org/toc/1664-302X 1664-302X doi:10.3389/fmicb.2020.00462 https://doaj.org/article/edb7b226ac404d7d8f3774a67b31d21c |
op_doi |
https://doi.org/10.3389/fmicb.2020.00462 |
container_title |
Frontiers in Microbiology |
container_volume |
11 |
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1766188937252962304 |