Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

•Fish gelatin-grape seed extract (FGG) showed synergistic preservative effect.•FGG retarded the water migration in seabass fillets during chilled storage.•FGG inhibited the growth of Pseudomonas, Aeromonas, and Shewanella.•Microbiota composition in chilled seabass was greatly changed by FGG.•FGG pos...

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Veröffentlicht in:	Food chemistry Jg. 354; S. 129581
Hauptverfasser:	Zhao, Xue, Chen, Lin, Wongmaneepratip, Wanwisa, He, Yun, Zhao, Lin, Yang, Hongshun
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 30.08.2021
Schlagworte:	Animals Bass - microbiology fish Fish gelatin food chemistry Food Packaging Food Quality Food Storage - methods gelatin Gelatin - pharmacology grape seed extract Grape Seed Extract - pharmacology High-Throughput Nucleotide Sequencing magnetism Microbiota Microbiota composition microorganisms Moisture state Plant extract plate count Protein Pseudomonas putrescine Seafood Seafood - microbiology Spoilage storage Vacuum Vacuum infiltration water Water - analysis Fish gelatin Spoilage Plant extract Seafood Microbiota composition Moisture state Vacuum infiltration Protein
ISSN:	0308-8146, 1873-7072, 1873-7072
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Abstract	•Fish gelatin-grape seed extract (FGG) showed synergistic preservative effect.•FGG retarded the water migration in seabass fillets during chilled storage.•FGG inhibited the growth of Pseudomonas, Aeromonas, and Shewanella.•Microbiota composition in chilled seabass was greatly changed by FGG.•FGG postponed discoloration and inhibited accumulation of biogenic amines. The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation.
AbstractList	The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation. The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation.The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation. •Fish gelatin-grape seed extract (FGG) showed synergistic preservative effect.•FGG retarded the water migration in seabass fillets during chilled storage.•FGG inhibited the growth of Pseudomonas, Aeromonas, and Shewanella.•Microbiota composition in chilled seabass was greatly changed by FGG.•FGG postponed discoloration and inhibited accumulation of biogenic amines. The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation. The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation.
ArticleNumber	129581
Author	Wongmaneepratip, Wanwisa Zhao, Lin Zhao, Xue Chen, Lin Yang, Hongshun He, Yun
Author_xml	– sequence: 1 givenname: Xue surname: Zhao fullname: Zhao, Xue organization: Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore – sequence: 2 givenname: Lin surname: Chen fullname: Chen, Lin organization: Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore – sequence: 3 givenname: Wanwisa surname: Wongmaneepratip fullname: Wongmaneepratip, Wanwisa organization: Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore – sequence: 4 givenname: Yun surname: He fullname: He, Yun organization: Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore – sequence: 5 givenname: Lin surname: Zhao fullname: Zhao, Lin organization: Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore – sequence: 6 givenname: Hongshun surname: Yang fullname: Yang, Hongshun email: fstynghs@nus.edu.sg organization: Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore
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Keywords	Fish gelatin Spoilage Plant extract Seafood Microbiota composition Moisture state Vacuum infiltration Protein
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Snippet	•Fish gelatin-grape seed extract (FGG) showed synergistic preservative effect.•FGG retarded the water migration in seabass fillets during chilled storage.•FGG... The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to...
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SubjectTerms	Animals Bass - microbiology fish Fish gelatin food chemistry Food Packaging Food Quality Food Storage - methods gelatin Gelatin - pharmacology grape seed extract Grape Seed Extract - pharmacology High-Throughput Nucleotide Sequencing magnetism Microbiota Microbiota composition microorganisms Moisture state Plant extract plate count Protein Pseudomonas putrescine Seafood Seafood - microbiology Spoilage storage Vacuum Vacuum infiltration water Water - analysis
Title	Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets
URI	https://dx.doi.org/10.1016/j.foodchem.2021.129581 https://www.ncbi.nlm.nih.gov/pubmed/33756319 https://www.proquest.com/docview/2504775605 https://www.proquest.com/docview/2524338629
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