Effect of CO2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds

Peiyun Li; Jun Mei; Mingtang Tan; Jing Xie

doi:10.1016/j.foodchem.2022.133748

Effect of CO₂ on the spoilage potential of Shewanella putrefaciens target to flavour compounds

Food Chem. 2022 Dec 15:397:133748. doi: 10.1016/j.foodchem.2022.133748. Epub 2022 Jul 21.

Authors

Peiyun Li¹, Jun Mei², Mingtang Tan³, Jing Xie⁴

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China. Electronic address: d210300075@st.shou.edu.cn.
² College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China. Electronic address: jmei@shou.edu.cn.
³ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China. Electronic address: mingtang120@163.com.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China. Electronic address: jxie@shou.edu.cn.

PMID: 35905618
DOI: 10.1016/j.foodchem.2022.133748

Abstract

To investigate the regulation mechanism of CO₂ (0% CO₂, 20% CO₂, 60% CO₂, and 100% CO₂) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO₂ significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO₂. The hydrolysis and oxidation of lipid in CO₂-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO₂ efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO₂ was observed.

Keywords: Carbon dioxide; Flavour compounds; Shewanella putrefaciens; Spoilage potential.

MeSH terms

Animals
Carbon Dioxide
Flavoring Agents
Perciformes*
Putrescine
Shewanella putrefaciens*

Substances

Flavoring Agents
Carbon Dioxide
Putrescine