Effect of Specific Spoilage Organisms on the Degradation of ATP-Related Compounds in Vacuum-Packed Refrigerated Large Yellow Croaker ()

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jul 13

PMID 38998494

Authors

Bohan Chen

Qi Yan

Tiansheng Xu

Dapeng Li

Jing Xie

Affiliations

Soon will be listed here.

Abstract

This study examined the spoilage potential of specific spoilage organisms on the degradation of adenosine triphosphate (ATP)-related compounds in vacuum-packed refrigerated large yellow croaker. The total viable count (TVC), ATP-related compounds and related enzymes of vacuum-packed refrigerated large yellow croaker inoculated with different bacteria ( and ) were characterized using the spread plate method, high-performance liquid chromatography and assay kits, respectively. Results indicated that the TVC for both control and groups reached spoilage levels at days 9 and 15, respectively. The changes of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and adenosine deaminase activity across all groups showed no significant difference attributable to microbial growth. The results suggested that ATP to inosine monophosphate (IMP) degradation primarily occurs via fish's endogenous enzymes, with minimal microbial involvement. On day 12, the IMP content in fillets inoculated with (0.93 μmol/g) was half higher than in those inoculated with (0.57 μmol/g). Both spoilage organisms facilitated IMP degradation, with making a more substantial contribution. Analysis of K values and correlation coefficients revealed that was the primary factor in the freshness loss of refrigerated vacuum-packed large yellow croaker. These findings offer a reference for understanding quality changes in refrigerated large yellow croaker, especially regarding umami degradation at the microbial level.

Citing Articles

The Antibacterial Activity and Mechanisms of a Mixed Bio-Preservative on the Stains in Crab Roe Sauce.

Yu R, Sun R, Jiang N, Zhang B, Wang C, Liu Q Foods. 2025; 14(3).

PMID: 39942118 PMC: 11817466. DOI: 10.3390/foods14030525.

References

Wen Y, Xu J, Pan D, Wang C . Removal of substrate inhibition of xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce. Food Chem X. 2023; 17:100593. PMC: 9944496. DOI: 10.1016/j.fochx.2023.100593. View

Huang Q, Jiao X, Yan B, Zhang N, Huang J, Zhao J . Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria. Food Chem. 2022; 387:132847. DOI: 10.1016/j.foodchem.2022.132847. View

Li Y, Jia S, Hong H, Zhang L, Zhuang S, Sun X . Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation. Food Microbiol. 2020; 91:103495. DOI: 10.1016/j.fm.2020.103495. View

Li D, Zhang L, Song S, Wang Z, Kong C, Luo Y . The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chem. 2017; 224:347-352. DOI: 10.1016/j.foodchem.2016.12.056. View

Tan C, Zhao W, Wen W, Chen X, Ma Z, Yu G . Unraveling the effects of sulfamethoxazole on the composition of gut microbiota and immune responses in . Front Microbiol. 2022; 13:1032873. PMC: 9676455. DOI: 10.3389/fmicb.2022.1032873. View

Zhuang S, Hong H, Zhang L, Luo Y . Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trends. Compr Rev Food Sci Food Saf. 2021; 20(1):252-288. DOI: 10.1111/1541-4337.12659. View

Jiang L, Wu S . Pullulan suppresses the denaturation of myofibrillar protein of grass carp (Ctenopharyngodon idella) during frozen storage. Int J Biol Macromol. 2018; 112:1171-1174. DOI: 10.1016/j.ijbiomac.2018.02.094. View

Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z . Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol. 2022; 219:1272-1283. DOI: 10.1016/j.ijbiomac.2022.08.180. View

Shi Y, Zheng Y, Li B, Yang X, Guo Q, Liu A . Prevention of quality characteristic decline in freeze-thawed cultured large yellow croaker () using flammulina velutipes polysaccharide. Food Sci Nutr. 2023; 11(1):181-190. PMC: 9834881. DOI: 10.1002/fsn3.3051. View

10.

Odeyemi O, Burke C, Bolch C, Stanley R . Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol. 2018; 280:87-99. DOI: 10.1016/j.ijfoodmicro.2017.12.029. View

11.

Zhuang S, Liu X, Li Y, Zhang L, Hong H, Liu J . Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets. Food Chem. 2020; 336:127683. DOI: 10.1016/j.foodchem.2020.127683. View

12.

Chen B, Yan Q, Li D, Xie J . Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges. Crit Rev Food Sci Nutr. 2023; 65(1):101-122. DOI: 10.1080/10408398.2023.2267690. View

13.

Lou X, Wen X, Chen L, Shu W, Wang Y, Hoang T . Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage. Food Chem. 2022; 404(Pt A):134616. DOI: 10.1016/j.foodchem.2022.134616. View

14.

Liu X, Huang Z, Jia S, Zhang J, Li K, Luo Y . The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food Chem. 2018; 255:174-181. DOI: 10.1016/j.foodchem.2018.02.069. View

15.

Lushchak V, Husak V, Storey K . Regulation of AMP-deaminase activity from white muscle of common carp Cyprinus carpio. Comp Biochem Physiol B Biochem Mol Biol. 2007; 149(2):362-9. DOI: 10.1016/j.cbpb.2007.10.008. View

16.

Huang H, Xv Z, Yang J, Wu J, Li Y, Li Q . Preparation, characterization of basil essential oil liposomes unidirectional single-conducting water sustained-release pads and their preservation properties to Lateolabrax japonicus fillets. Food Chem. 2023; 440:137825. DOI: 10.1016/j.foodchem.2023.137825. View

17.

Zhuang S, Tian L, Liu Y, Wang L, Hong H, Luo Y . Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food Chem. 2022; 399:133989. DOI: 10.1016/j.foodchem.2022.133989. View

18.

Li Y, Lei Y, Tan Y, Zhang J, Hong H, Luo Y . Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei). Food Chem. 2021; 370:130924. DOI: 10.1016/j.foodchem.2021.130924. View

19.

Hernandez-Cazares A, Aristoy M, Toldra F . Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor. Meat Sci. 2010; 87(2):125-9. DOI: 10.1016/j.meatsci.2010.09.010. View

20.

Hong H, Regenstein J, Luo Y . The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Crit Rev Food Sci Nutr. 2015; 57(9):1787-1798. DOI: 10.1080/10408398.2014.1001489. View