这项研究描述了质量和微生物对臭氧水(OW)和超高压(UHP)加工的影响,单独或与冷藏cat鱼片结合使用。分析参数包括总挥发性碱氮(TVBN),硫代巴比妥酸反应性物质(TBARs),色度,微生物计数,16SrRNA基因测序,电子鼻(E-nose),和感官评分。研究发现,与对照(CK)相比,臭氧水结合超高压(OCU)延迟了TVBN和TBAR的积累。感官评估结果表明,OCU获得了令人满意的整体感官可接受性。计数结果表明,与CK相比,OCU显著(p<0.05)延迟了TVC的堆叠,肠杆菌科,假单胞菌,乳酸菌(LAB),and鱼片储存过程中产生硫化氢的细菌(HSPB)。测序结果反映出优势的是变形杆菌,Firmicutes,拟杆菌,和门水平的放线菌,占主导地位的是不动杆菌,假单胞菌,Lelliottia,Serratia,Shewanella,耶尔森氏菌,和气单胞菌属水平。在初始储存中占主导地位的是不动杆菌,而假单胞菌和希瓦氏菌则处于后期储存状态。基于TVC和TVBN,与对照相比,cat鱼片的保质期延长了至少3天。总之,臭氧水和超高压处理的结合是一个有利的策略,以控制微生物质量和延缓脂肪氧化在cat鱼储存过程中。
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.