Download
RESEARCH ARTICLE
Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C
X. Zhang1,2,3, X. Li2,3, M. Yang2,3, X. Yang2,3, F. Zhao2,3
1Nanjing Agricultural University, Nanjing 210095, China; 2Guizhou Academy of Agricultural Sciences, Guizhou fisheries research institute, Guiyang 550025, China; 3Guizhou special aquatic products engineering technology center, Guiyang 550025, China
Corresponding Author: X. Zhang, 306849590@qq.com
Received: 27 December 2019 / Accepted: 8 April 2020 / Published: 11 June 2020
Abstract
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.
Keywords: AOB, Sturgeon, Chilled-fillets storage, Microbiota composition, Quality changes
1. Introduction
Freshwater fish are characterised by loose tissue structure and high protein content. After being contaminated by microorganisms during processing, transportation and storage, the meat is easily oxidised, causing fish meat to spoil and deteriorate, gradually lose nutritional and commodity value, and shorten the shelf life (Thiansilakul et al., 2011; Wang et al., 2009). Microorganisms are the main cause of spoilage in fish meat. Fish bodies are initially contaminated by a variety of microorganisms, but only some of the bacteria are involved in the process of decay during storage. These specific spoilage organisms also produce spoilage odours or odour metabolites (Dalgaard, 1995). The composition of spoilage bacteria is complex and depends on the fish species, aquatic environment and storage conditions. Therefore, controlling the growth of spoilage microorganisms is especially important in food preservation.
Sturgeon is a high-protein, fatty fish, having high economic value. Sturgeon meat is thick and soft, and contains many amino acids essential for humans. However, because it is rich in unsaturated fatty acids and protein, sturgeon meat is prone to deterioration during transportation and storage (Benjakul and Sutthipan, 2009). To retard this process, there is an increasing amount of research being directed towards suitable preservatives: a gelatin–chitosan–rosemary extract composite film can significantly improve the quality of sturgeon meat (Chang et al., 2019), and ascorbic acid and vacuum packaging can delay lipid oxidation and increase the shelf-life of sturgeon fillets (Rostamzad et al., 2010). At present, the common methods of fish preservation mainly include preservation under air conditioned environments, low temperature preservation and nanotechnology application (Ceylan et al., 2018; Meral et al., 2019a, 2019b). Bio-preservatives are derived from natural products; therefore they are safe, non-toxic and easily degradable. As a result, their popularity in fish preservation is gradually increasing.
Antioxidants of bamboo leaves (AOB) are extracted from bamboo leaves. Flavonoids, phenolic acids and lactones, the major components of AOB, have anti-oxidant, anti-microbial and anti-ulcer properties (Nirmala et al., 2018). Antioxidants of bamboo leaves have different degrees of inhibition on pathogenic bacteria such as Staphylococcus epidermidis, S. aureus, Bacillus cereus and Salmonella typhi (Pang, 2017). As food additives, they can improve quality and colour. In China, AOB have been officially certified as natural antioxidants and can be used in edible oils, fish, puffed foods, meat products, baked products, fruit and vegetable juices, cereals and tea (Gong et al., 2015; Lou et al., 2005; Lu et al., 2009; Sun and Ye, 2011; Zhang et al., 2018). In recent years, the research on the effect of AOB on the preservation of aquatic products has gradually increased, and preservation effects on the large yellow croaker, sea bream, fish balls and prawns are remarkable (Guan et al., 2017; Jiang et al., 2013; Lin et al., 2016; Wang et al., 2013). Chitosan coatings incorporated with AOB and potassium sorbate could retard scallop nutrient loss by inhibiting lipid oxidation and hydrolysis (Wu et al., 2019b). Pan et al. stated that bamboo leaf extracts had certain antioxidant and nitrosamine-inhibiting effects in cured foods (Pan et al., 2019).
The objective of this study was to assess the impacts of AOB on the physicochemical and microbiological quality of refrigerated sturgeon fillets, thus providing a theoretical basis and technical support for the preservation of sturgeon meat.
2. Materials and methods
AOB preparation
AOB was purchased from Zhe Jiang Sheng Shi Biological Technology Co. Ltd (Model Name: AOB-1d). The flavonoid content was 20.8 g/100 g. Antioxidants of bamboo leaves were diluted in sterile water at concentrations of 0%, 0.05%, 0.10%, 0.15%, 0.20% (w/v) and then sterilised by filtration.
Preparation of sturgeon fillets, coating and storage
Fifteen live sturgeons with an average weight of 1,500±200 g and length of 60±10 cm were obtained from the Hui Shui research base of the Guizhou Fisheries Research Institute (Guizhou, China). Sturgeons were stunned, gutted, peeled, washed with sterile water and filleted. Fillets were divided into five groups containing 15 fish each. Five different treatments were used: (1) control (CK); (2) treated with a 0.05% AOB solution; (3) treated with a 0.10% AOB solution; (4) treated with a 0.15% AOB solution and (5) treated with a 0.20% AOB solution. The sturgeon fillets were immersed in their respective treatment solutions for 5 min at 4 °C, packed in sterile polyethylene boxes and stored at 4±1 °C. Triplicate samples were studied at days 0, 3, 6, 9 and 12.
pH value
The pH values were measured by using the method of Cai et al. with slight modifications (Cai et al., 2014): 20 g of fish meat samples were mixed with 100 ml distilled water, stirred for 30 min and filtered. Analyses were performed in duplicate.
TVB-N measurement
Fish meat samples (20 g) were mixed with 100 ml distilled water, homogenised properly, left at room temperature for 30 min with regular stirring and finally filtered and saved in bottles. Total volatile basic nitrogen (TVB-N) was determined by using the method described by Ali (2009).
DNA extraction and PCR amplification of the 16S rRNA gene
Extraction of bacterial DNA followed the procedure of Huang et al. (2016). Polymerase chain reaction (PCR) amplicons were obtained from the V4 regions of the 16S rRNA gene. Sequencing primers for PCR amplification were 515F (5’-GTGCCAGCMGCCGCGGTAA-3’) and 806 R (5’-GGACTACHVGGGTWTCTAAT-3’) with different barcodes. The PCR mixture (50 µl) contained 25 μl Master Mix, 4 μl Primer Cocktail, 2 μl DNA and 19 μl ddH2O. PCR was performed at 98 °C for 3 min, followed by 30 cycles of 98 °C for 45 s, 55 °C for 45 s, 72 °C for 45 s and a final extension step of 72 °C for 7 min. The PCR products from the three reactions were pooled, visualised using 1% agarose electrophoresis and purified with Qiaex II Gel Extraction Kit (Qiagen, Germany).
High-throughput sequencing on the Illumina HiSeq PE 250 platform
The library was sequenced on an IlluminaHiSeq 2500 platform (Novogene Technology Co., Ltd., Beijing, China) based on standard protocols. Operational taxonomic units (OTUs) were clustered with 97% similarity analysed by using UPARSE (version 7.0.1001). Good’s coverage, Chao1, ACE, Simpson, Shannon, observed-species were computed by using QIIME (Version 1.7.0) and displayed with R software (Version 2.15.3).
3. Results and discussion
The effect of antioxidants on pH
The change of pH during the storage of fish is closely related to microbial metabolism, enzyme activity and accumulation of acidic substances, which is considered as an important indicator for evaluating the spoilage and deterioration of fish. The pH value of all treatments gradually increased during the storage (Figure 1). Volatile bases produced by endogenous or microbial enzymes can probably increase the pH value (Riebroy et al., 2007). Similar patterns in pH change have also been reported for sardine, sea bream and blue fish (Erkan et al., 2011; Goulas and Kontominas, 2007; Özyurt et al., 2012). However, another study has reported that pH at first decreased, and then increased during chilled storage of sturgeon treated with radish seed protein extract (Li et al., 2018b). This was assumed to be affected by the seasons, diet, species, level of activity and post-mortem evolution of the flesh (Nie et al., 2018). In this study, the initial pH of fish samples was about 6.40. This observation is in agreement with that of Nie et al., who reported a pH value of 6.48 for fresh Japanese sea bass before treatment (Nie et al., 2018). No significant differences were observed between the control and 0.05%, 0.10%, 0.15%, 0.20% AOB groups during the first 6 days. The pH values of 0.05%, 0.10% and 0.15% groups were significantly lower at 9 and 12 days than in the control samples. During the entire time of storage, the 0.05% and 0.10% samples exhibited the lowest pH levels.
Figure 1. Changes in pH of sturgeon fillets during storage at 4 oC.
Effect of antioxidant on TVB-N production
TVB-N is closely related to the freshness and the degree of spoilage of fish muscle; therefore, it serves as an important indicator for the assessment of freshness of fish (Cheng et al., 2017). Overall, the TVB-N values increased during the storage (Figure 2). Significantly lower TVB-N values were recorded in 0.05% AOB samples as compared to the control till the end of the storage, suggesting that AOB has significant antimicrobial effect. TVB-N values in 0.05% AOB samples changed from 6.01 to 9.80 mg/100 g within the first 6 days, and gradually increased to 14.76 mg/100 g at day 9. TVB-N values in 0.10% AOB samples changed from 7.33 to 8.12 mg/100 g within the first 6 days, and gradually increased to 15.59 mg/100 g at day 9. The values of control, 0.15% and 0.20% AOB samples increased to 25.83, 28.92, 31.98 mg/100 g at day 9, thus exceeding the limits of acceptability for human consumption of freshwater fish in China (20 mg N/100 g) (Cheng et al., 2017). The results showed that 0.05% and 0.10% AOB treatments effectively slowed down the increase of TVB-N during storage. This observation is in agreement with that of Lin et al., who reported that AOB could inhibit the increase of TVB-N in Litopenaeus vannamei stored at 4±1 °C (Lin et al., 2016). Wen et al. also reported similar findings, with the initial TVB-N values (7.30 mg/100 g) significantly increased without crossing the limit of acceptability in silver carp samples treated with chitosan coating + AOB during the chilled storage (Wen et al., 2013). The present study shows that a high concentration of AOB could reduce the effect of inhibition and antioxidation to bacteria. This can probably be explained based on the oxidative rancidity caused by a large amount of AOB, which accelerated the deterioration of the product (Jiang et al., 2011; Lin et al., 2016).
Figure 2. Changes in TVB-N contents of sturgeon fillets during storage at 4 °C.
Bacterial OTU clustering
We compared the composition of microbiota between the control and the 0.05% AOB treatment. Through reads splicing, an average of 62,365 tags were measured per sample. After quality filtering, the valid data amounted to 53,316 tags, with the effective rate of quality control being 85.42%. The sequences were clustered into 4,553 OTUs with the cut-off of 97% identity. Among this, 4,516 OTUs (99.19%) could be annotated through BLAST analysis against the Silva 132 rRNA gene database. The Good’s coverage of all samples was greater than 0.98, suggesting that there was sufficient sampling of the bacterial communities. A total of 91.19% of all taxa could be annotated to the phylum level, and 37.71% to the genus level. The mean Shannon index varied from 7.476 in the CK-0 d sample to 4.881, 5.404, 7.768, 5.005 and 4.616 on average in CK-6 d, CK-12 d, 0.05% AOB-0 d, 0.05% AOB-6 d and 0.05% AOB-12 d samples, respectively (Table 1). At 6d and 12d, alpha-diversity of the control samples was higher than that of the 0.05% AOB treatment group. Overall, the results show that treatment with AOB inhibited growth and reproduction of some microorganisms, and changed the microflora of sturgeon fillets during storage. At day 0, the alpha-diversity values of the 0.05% AOB treatment group (0.05% AOB-0 d) and control group (CK-0 d) samples were higher than those of other samples, which may have been caused by the low temperature storage environment inhibiting microbial growth (Wu et al., 2019a).
NMDS analysis
Non-metric multi-dimensional scaling (NMDS) based on the Bray–Curtis distance of species abundance was used to study the structure of microbiota between the control and the 0.05% AOB treatment (Figure 3). The microbial composition of the control group was similar in the middle and late storage period (CK-6 d, CK-12 d), but different from that of the 0.05% AOB treatment group (0.05% AOB-6 d, 0.05% AOB-12 d), which could have been caused by the antimicrobial properties of AOB.
Figure 3. An NMDS plot with Bray–Curtis distances generated from species abundance data for different treatments.
Microbiological analysis
The shelf life of fresh fish is affected by the initial bacterial population, and packaging materials (Singh et al., 2018). For chilled stored fish, Pseudomonas, Achromabacter, Flavobacterium and Moraxella species are the major microorganisms responsible for aerobic spoilage (Ojagh et al., 2010; Tavakoli et al., 2018). However, the fish species, season and storage environment have important implications for the bacterial spoilage (Dalgaard et al., 2003). At the genus level, the relative abundance was different in the control and 0.05% groups (Figure 4). At the beginning of storage, the main community components in the control sample (CK-0 d) included Pseudomonas, Aeromonas, unidentified Clostridiales, Romboutsia, Janthinobacterium and Turicibacter. Pseudomonas had the highest abundance of 15.46%; followed by Aeromonas (11.58%). In the control group CK-6 d, Pseudomonas and Aeromonas increased to 38.40% and 25.30%, respectively. Unidentified Clostridiales and Romboutsia decreased, and Pedobacter and Janthinobacterium increased. Pseudomonas was the most highly represented genus in the CK-12 samples (38.31%). Janthinobacterium and Pedobacter in CK-12 d increased to 13.17% and 5.97%, respectively, whereas Aeromonas decreased to 5.79%. In the early storage stage, the dominant taxa in the 0.05% AOB treatment group (0.05% AOB-0 d) included Pseudomonas (10.57%), Aeromonas (4.42%), Phyllobacterium (2.47%), Acinetobacter (2.08%), Cetobacterium (1.71%) and Janthinobacterium (1.71%). In the 0.05% AOB-3 d samples, Aeromonas had the highest abundance of 33.36%, followed by Pseudomonas (28.29%). In the 0.05% AOB-6 d samples, Cetobacterium and Janthinobacterium increased to 2.51% and 2.34%, respectively. In the late storage stage, in the 0.05% AOB treatment (0.05% AOB-12 d) samples Pseudomonas had the highest abundance of 45.47%,Janthinobacterium and Pedobacter concentrations increased to 5.53% and 8.52% respectively, whereas Aeromonas decreased to 13.77%. The relative abundance of Pseudomonas, Janthinobacterium and Pedobacter in the 0.05% AOB treatment group was lower than that in the control group, which indicates that AOB can inhibit the growth of these three bacterial genera.
Figure 4. Bacterial distribution pattern at the genus level.
The microbiota of both control and 0.05% AOB treatment sturgeon fillets changed dramatically during the storage.Pseudomonas and Aeromonas were the dominant bacteria throughout the storage. This observation is in agreement with that of Liu et al. (2017). In previous studies, Aeromonas and Pseudomonas were identified as the main spoilage organism. Zhao et al. found that Aeromonas veronii bv. veronii is fairly efficient at producing TVB-N and putrescine (Zhao et al., 2018). Aeromonas sobria was one of the dominant microorganisms isolated from spoiled Pacific white shrimp stored at 4 °C (Yang et al., 2017). Huang et al. identified Pseudomonas as the main spoilage organism in the grass carp fillets treated with cinnamon bark oil (Huang et al., 2017). At the end of the shelf life, Pseudomonas was the most common group in air-packed silver carp fillets (Li et al., 2018a). In this study, the concentration of Pseudomonas increased gradually. We calculated the Spearman’s rank correlation coefficient between the TVB-N, pH value and microbial community (Figure 5), and the results showed that Pseudomonas was positively correlated with TVB-N and pH. It can be proved that Pseudomonas plays an important role in the decay of sturgeon fillets.
Figure 5. Spearman’s rank correlation analysis heatmap.
Members of the genus Janthinobacterium are frequently found in freshwater (Zotta et al., 2019). Møretrø detected Janthinobacterium spp. in salmon fillets stored for 10 days (Møretrø et al., 2016). Janthinobacterium appeared in tilapia fillets at the end of the storage period (Duan et al., 2018). In spoiled bighead carp meat samples, Janthinobacterium was the predominant genus (Liu et al., 2018). In addition, Janthinobacterium can also be found in healthy Atlantic salmon (Wang et al., 2018). The contributions of Janthinobacterium to the spoilage of cold stored fillets are unknown yet. In this article, Janthinobacterium was present throughout the entire storage period, but it proliferated greatly and became dominant at the end of the storage. The result of Spearman’s rank correlation analysis showed that Janthinobacterium was positively correlated with pH. However, its spoilage potential needs to be studied in the future.
Pedobacter was generally isolated from soils, water, compost, sludge, glaciers, chilled food, fish and other extreme environments (Viana et al., 2018). Pedobacter could produce neutral phytases to improve nutrient digestibility and performance in crucian carp, whereas some Pedobacter are associated with soil or plant-pathogenic nematodes (Bahram et al., 2018; Nie et al., 2017). In freeze-dried Agaricus bisporus, Pedobacter was one of the dominant bacteria (Yang et al., 2019).Pedobacter is prevalent in some fishes (Davis et al., 2016; Rasheeda et al., 2007), but there is no evidence to show that it is associated with the spoilage of fish. In this article, Pedobacter increased gradually, and it was positively correlated with pH and TVB-N. However, its spoilage potential needs to be studied in the future.
4. Conclusion
In this study, pH, TVB-N and microbial composition were detected in fresh sturgeon fillets after different AOB treatments. Compared with the control samples, 0.05% AOB treatment showed a better pH value, and a slower TVB-N increase. High-throughput sequencing analysis indicated that control samples and 0.05% AOB samples had a similar bacterial composition. Pseudomonas and Aeromonas dominated the indigenous bacterial flora at the beginning of storage, whereas Pseudomonas, Aeromonas, Janthinobacterium and Pedobacter dominated the flora at the end of the storage period. However, the relative abundance of Pseudomonas, Janthinobacterium and Pedobacter in the 0.05% AOB treatment group was lower than that in the control group.Pseudomonas and Pedobacter were positively correlated with pH and TVB-N. However, the spoilage potential of Pedobacter needs to be studied in the future.
Acknowledgements and Funding
This study was supported by the earmarked fund for Science and Technology Platform Construction Project of Guizhou Province (20165714), National Characteristic Fresh Water Fish Industrial Technology System (CARS-46), Guizhou Characteristic Aquatic Industrial Technology System (GZCYTX2013-01102) and Agricultural Development Project of Guizhou province (20182316).
Conflict of interest
The authors declare that there are no conflicts of interest with any financial organisation regarding the material discussed in this article.
References
Ali, M.Y., Sharif, M.I., Adhikari, R.K. and Faruque, O., 2009. Post mortem variation in total volatile base nitrogen and trimethylamine nitrogen between galda (Macrobrachium rosenbergii) and bagda (Penaeus monodon). University Journal of Zoology 28: 7–10. https://doi.org/10.3329/ujzru.v28i0.5278
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 chitosan 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., Karakaş, C.Y., Dertli, E. and Yilmaz, M.T., 2018. A novel strategy for probiotic bacteria: Ensuring microbial stability 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, Ş.Y., Ulusoy, Ş. 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 intestinal 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 ε-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 economically 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: 953–961. https://doi.org/10.1002/fsn3.636
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 spoilage 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