Main Article Content
AOB, Sturgeon, Chilled-fillets storage, Microbiota composition, Quality changes
The effect of antioxidant extracted from bamboo leaves (AOB) on the quality of sturgeon fillets during chilled storage was examined via three parameters: total volatile basic nitrogen (TVB-N), pH and bacterial community composition. The samples treated with 0.05% (w/v) AOB exhibited the best quality, as evidenced by retarding both pH changes and the production of TVB-N. Pseudomonas and Aeromonas were the dominant indigenous bacteria present in fresh sturgeon fillets, whereas the presence of Janthinobacterium and Pedobacter increased gradually throughout the storage process. A significant (P < 0.05) positive correlation was observed between the pH, TVB-N and two bacterial groups, Pseudomonas and Pedobacter. Based on the TVB-N assessment, the fillets began to decompose at the ninth day in the control samples and the twelfth day in the 0.05% AOB-treated samples. The relative abundance of Pseudomonas, Janthinobacterium and Pedobacter in the 0.05% AOB treatment group was lower than in the control group. Therefore, our results showed that treatment with 0.05% AOB improved the quality of fillets during the box-packaged storage.
Bahram, M., Vanderpool, D., Pent, M., Hiltunen, M. and Ryberg, M., 2018. The genome and microbiome of a dikaryotic fungus (Inocybe terrigena, Inocybaceae) revealed by metagenomics. Environmental Microbiology Reports 10: 155–166. https://doi. org/10.1111/1758-2229.12612
Benjakul, S. and Sutthipan, N., 2009. Muscle changes in hard and soft shell crabs during frozen storage. LWT – Food Science and Technology 42: 723–729. https://doi.org/10.1016/j.lwt.2008.10.003
Cai, L., Li, X., Wu, X., Lv, Y., Liu, X. and Li, J., 2014. Effect of chi-tosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology 7: 2281–2290. https://doi.org/10.1007/ s11947-013-1215-4
Ceylan, Z., Meral, R., Karaka?, C.Y., Dertli, E. and Yilmaz, M.T., 2018. A novel strategy for probiotic bacteria: Ensuring microbial sta-bility of fish fillets using characterized probiotic bacteria-loaded nanofibers. Innovative Food Science & Emerging Technologies 48: 212–218. https://doi.org/10.1016/j.ifset.2018.07.002
Chang, J., Li, C.h., Liu, Z.Y. and Zhao, Y.H., 2019. Effect of G-C-RE composite film on frozen sturgeon quality during cold storage. Packaging Engineering 40: 52–57.
Cheng, J.H., Sun, D.W. and Zhu, Z., 2017. Effects of frozen storage condition abuse on the textural and chemical properties of grass carp (Ctenopharyngodon idella) fillets. Journal of Food Processing and Preservation 41: e13002. https://doi.org/10.1111/jfpp.13002
Dalgaard, P., 1995. Qualitative and quantitative characterization of spoilage bacteria from packed fish. International Journal of Food Microbiology 26: 319–333. https://doi. org/10.1016/0168-1605(94)00137-U
Dalgaard, P., Vancanneyt, M., Euras Vilalta, N., Swings, J., Fruekilde, P. and Leisner, J., 2003. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 C and 25 C. Journal of Applied Microbiology 94: 80–89. https://doi. org/10.1046/j.1365-2672.2003.01806.x
Davis, D.J., Bryda, E.C., Gillespie, C.H. and Ericsson, A.C., 2016. 16S rRNA amplicon sequencing dataset for conventionalized and conventionally raised zebrafish larvae. Data in Brief 8: 938–943. https://doi.org/10.1016/j.dib.2016.06.057
Duan, S., Zhou, X., Miao, J. and Duan, X., 2018. Succession of bacterial microbiota in tilapia fillets at 4 C and in situ investigation of spoilers. World Journal of Microbiology and Biotechnology 34: 69. https://doi.org/10.1007/s11274-018-2452-5
Erkan, N., Tosun, ?.Y., Ulusoy, ?. and Üretener, G., 2011. The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice. Journal Für Verbraucherschutz Und Lebensmittelsicherheit 6: 39–48. https:// doi.org/10.1007/s00003-010-0587-x
Gong, J., Xia, D., Huang, J., Ge, Q., Mao, J., Liu, S. and Zhang, Y., 2015. Functional components of bamboo shavings and bamboo leaf extracts and their antioxidant activities in vitro. Journal of Medicinal Food 18: 453–459. https://doi.org/10.1089/jmf.2014.3189
Goulas, A.E. and Kontominas, M.G., 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry 100: 287–296. https://doi. org/10.1016/j.foodchem.2005.09.045
Guan, A.Y., Tan, B.B., Lu, J., Yang, W.G., Zhou, W., Zhou, B.C. and Zhou, Y., 2017. Preservation effect of biological preservative on sea bass meat during iced storage. Journal of Nuclear Agricultural Sciences 31: 9.
Huang, Z., Li, X., Wang, L. and Shao, Z., 2016. Changes in the intes-tinal bacterial community during the growth of white shrimp, Litopenaeus vannamei. Aquaculture Research 47: 1737–1746. https://doi.org/10.1111/are.12628
Huang, Z., Liu, X., Jia, S. and Luo, Y., 2017. Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. Food Control 82: 316–324. https://doi.org/10.1016/j. foodcont.2017.07.017
Jiang, M.D., Ying, L.Y. and Shi, L.W., 2011. Applied research of antioxidant of bamboo leaf (AOB) in amber peach kernel. Journal of Chinese Institute of Food Science and Technology 11: 113–118.
Jiang, W.J., Li, D., Huang, L.L., Wu, X.Q. and Zhang, Y., 2013. Study on biological antioxidant effect of bamboo leaves as a novel refrigeration preservative on large yellow croaker. Science and Technology of Food Industry 5: 77.
Li, D., Li, Q., Zhang, Y., Liu, X., Hong, H. and Luo, Y., 2018a. Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix) fillets during chilled storage. Journal of Food Processing and Preservation 42: e13389. https://doi.org/10.1111/jfpp.13389
Li, J., Li, P.L., Gao, L., Wang, S. and Gui, M., 2018b. Effect of radish seed protein extract on quality of tray-packaged sturgeon fillets stored at 4° C. Shipin Kexue/Food Science 39: 224–231.
Lin, Y., Zhao, Y. and Chen, Y., 2016. Effect of antioxidant of bamboo leaves on freshness of Litopenaeus Vannamei. Journal of Yancheng Institute of Technology 29: 74–78.
Liu, X., Li, D., Li, K. and Luo, Y., 2018. Monitoring bacterial communities in ?-polylysine-treated bighead carp (Aristichthys nobilis) fillets using culture-dependent and culture-independent techniques. Food Microbiology 76: 257–266. https://doi. org/10.1016/j.fm.2018.06.001
Liu, X., Zhang, Y., Li, D. and Luo, Y., 2017. Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4° C. Food Microbiology 62: 106–111. https://doi. org/10.1016/j.fm.2016.10.007
Lou, D., Wu, X., Zhang, y., Zhu, Y., Gu, H. and Chen, Q., 2005. Application of AOB (antioxidant of bamboo leaf) on puffed food. Chinese Cereals and Oils Association 20: 57–60.
Lu, Y., Yang, B.T. and Chen, F.X., 2009. Assessment on the effect of anti-oxidation of five kinds of natural antioxidants in the edible oil by rancimat. Food Industry 3: 3–5.
Meral, R., Alav, A., Karakas, C., Dertli, E., Yilmaz, M.T. and Ceylan, Z., 2019a. Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet. LWT 113: 108292. https://doi.org/10.1016/j. lwt.2019.108292
Meral, R., Ceylan, Z. and Kose, S., 2019b. Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions. Journal of Food Safety 39: e12644. https://doi.org/10.1111/jfs.12644
Møretrø, T., Moen, B., Heir, E., Hansen, A.Å. and Langsrud, S., 2016. Contamination of salmon fillets and processing plants with spoilage bacteria. International Journal of Food Microbiology 237: 98–108. https://doi.org/10.1016/j.ijfoodmicro.2016.08.016
Nie, X., Chen, S., Zhang, X., Dai, B. and Qian, L., 2017. Effects of neutral phytase on growth performance and phosphorus utilization in crucian carp (Carassius auratus). Journal of Zhejiang University-SCIENCE B 18: 886–896. https://doi.org/10.1631/ jzus.B1600280
Nie, X., Wang, L., Wang, Q., Lei, J., Hong, W., Huang, B. and Zhang, C., 2018. Effect of a sodium alginate coating infused with tea polyphenols on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets. Journal of Food Science 83: 1695–1700. https:// doi.org/10.1111/1750-3841.14184
Nirmala, C., Bisht, M.S., Bajwa, H.K. and Santosh, O., 2018. Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry. Trends in Food Science and Technology 77: 91–99. https://doi.org/10.1016/j.tifs.2018.05.003
Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H., 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120: 193– 198. https://doi.org/10.1016/j.foodchem.2009.10.006
Özyurt, G., Kuley, E., Balikçi, E., Kaçar, Ç., Gökdogan, S., Etyemez, M. and Özogul, F., 2012. Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology 5: 2777–2786. https://doi.org/10.1007/ s11947-011-0586-7
Pan, J.J., She, X.Y., Hu, L.F., Shi, L.W. and Zhang, H., 2019. The application of bamboo leaf extracts in cured foods. Journal of Bamboo Research 38: 57–61.
Pang, C.X., 2017. Quality changes of salmonida slices by antioxidant of bamboo-leaf stored at 0 °C. Food Research & Development 38: 211–215.
Rasheeda, M., Rangamaran, V.R., Srinivasan, S., Ramaiah, S.K., Gunasekaran, R., Jaypal, S., Gopal, D. and Ramalingam, K., 2007. Comparative profiling of microbial community of three eco-nomically important fishes reared in sea cages under tropical offshore environment. Marine Genomics 34: 57–65. https://doi. org/10.1016/j.margen.2017.04.003
Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M., 2007. Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chemistry 102: 270–280. https://doi.org/10.1016/j.foodchem.2006.05.017
Rostamzad, H., Shabanpour, B., Kashaninejad, M. and Shabani, A., 2010. Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets. Iranian Journal of Fisheries Sciences 9: 279–292.
Singh, S., Lee, M., Gaikwad, K.K. and Lee, Y.S., 2018. Antibacterial and amine scavenging properties of silver–silica composite for post-harvest storage of fresh fish. Food and Bioproducts Processing 107: 61–69.
Sun, L.N. and Ye, J., 2011. Fresh-keeping effect of bamboo leaf-derived antioxidant on chilled mutton. Meat Research 25: 21–24. Tavakoli, S., Naseri, M., Abedi, E. and Imani, A., 2018. Shelf-life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage. Food Science & Nutrition 6:
Thiansilakul, Y., Benjakul, S. and Richards, M.P., 2011. The effect of
different atmospheric conditions on the changes in myoglobin and colour of refrigerated eastern little tuna (Euthynnus affinis) muscle. Journal of the Science of Food and Agriculture 91: 1103–1110. https://doi.org/10.1002/jsfa.4290
Viana, A.T., Caetano, T., Covas, C., Santos, T. and Mendo, S., 2018. Environmental superbugs: the case study of Pedobacter spp. Environmental Pollution 241: 1048–1055. https://doi. org/10.1016/j.envpol.2018.06.047
Wang, C., Sun, G., Li, S., Li, X. and Liu, Y., 2018. Intestinal microbiota of healthy and unhealthy Atlantic salmon Salmo salar L. in a recirculating aquaculture system. Journal of Oceanology and Limnology 36: 414–426. https://doi.org/10.1007/s00343-017-6203-5
Wang, W., Wang, L.Z., Shen, J. and Ding, J.L., 2009. Current research situation of aquatic products preservation standard. Fishery Modernization 36: 66–70.
Wang, Z.Y., Tang, J.S. and Qi, X., 2013. Influence of bamboo leaf antioxidants combined with atmosphere packaging on the preservation quality of fish-ball. Science and Technology of Food Industry 34: 319–322.
Wen, J.F., Yong, K., Pan, D. and Yu, W.Y., 2013. Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech Journal of Food Sciences 31: 451–456. https://doi. org/10.17221/149/2013-CJFS
Wu, Y.Y., Qian, X.X., Zhu, X.J., Li, L.H., Yang, X.Q., Hu, X. and Lin, W.L., 2019a. Microbiological diversity analysis of condition beer bass fillet in modified atmosphere packaging during micro-frozen storage. Food Science 40: 224–230.
Wu, Z.X., Liu, Y.X., Yu, M.M., Yin, F.W., Liu, Z.Q., Li, A., Zhou, D.Y., Zhu, B.W. and Shahidi, F., 2019b. Effect of chitosan coatings incorporated with antioxidant of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop (Chlamys farreri) during refrigerated storage. Journal of Food Bioactives 8: 66–73. https://doi.org/10.31665/JFB.2019.8208
Yang, S.P., Xie, J. and Qian, Y.F., 2017. Determination of spoilage microbiota of pacific white shrimp during ambient and cold storage using next-generation sequencing and culture-dependent method. Journal of Food Science 82: 1178–1183. https://doi. org/10.1111/1750-3841.13705
Yang, W., Wang, L., Hu, Q., Pei, F. and Mugambi, M.A., 2019. Identification of bacterial composition in freeze-dried Agaricus bisporus during storage and the resultant odor deterioration. Frontiers in Microbiology 10: 349. https://doi.org/10.3389/fmicb.2019.00349
Zhang, S., Wang, R.L., Lin, L., Guo, T., Li, W.Y., Li, L. and Song, Y., 2018. Effects of bamboo leave antioxidant on bread quality and its antioxidant properties. China Food Additives 6: 130–136.
Zhao, D., Lyu, F., Liu, S., Zhang, J., Ding, Y., Chen, W. and Zhou, X., 2018. Involvement of bacterial quorum sensing signals in spoil-age potential of Aeromonas veronii bv. veronii isolated from fermented surimi. Journal of food biochemistry 42: e12487. https:// doi.org/10.1111/jfbc.12487
Zotta, T., Parente, E., Ianniello, R.G., De Filippis, F. and Ricciardi, A., 2019. Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air. International Journal of Food Microbiology 293: 102–113. https:// doi.org/10.1016/j.ijfoodmicro.2019.01.008