Changes in extractive components and bacterial flora in live mussels <i>Mytilus galloprovincialis</i> during storage at different temperatures
Changes in extractive components and bacterial flora in live mussels <i>Mytilus galloprovincialis</i> during storage at different temperatures
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不同温度贮藏过程中活贻贝提取成分及菌群变化
DOI：
10.1111/1750-3841.16502
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发表时间：
2023
影响因子：
3.9
通讯作者：
Tanimoto Shota
中科院分区：
文献类型：
--
作者：
Wang Run;Hirabayashi Mayumi;Furuta Ayumi;Okazaki Takashi;Tanimoto Shota
为评价贻贝在贮藏期间的品质，对活贻贝的死亡率、琥珀酸脱氢酶（SDH）活性、提取物成分、活菌数（VBC）和细菌植物群进行了研究。基于提取物组分和VBC、味道活性值（TAV）和等效鲜味浓度（EUC）的层次聚类分析表明，储存在5 ° C和10 ° C下的样品的代谢物组成、细菌和味道变化模式与储存在0 ° C下的样品不同。5 ℃和10 ℃贮藏的贻贝死亡率低于0 ℃贮藏的贻贝。在0 ° C贮藏7天以上的活贻贝鳃的SDH活性显著低于5 ° C和10 ° C贮藏的活贻贝鳃。在不同温度下贮藏的样品之间EUC没有显著差异，但在5 ° C和10 ° C下贮藏12天后，观察到活贻贝中Ala和琥珀酸的TAV显著高于0 ° C下贮藏的样品。下一代测序分析显示，储存在5 ° C和10 ° C下的样品失去了细菌多样性，与储存前相比，其细菌植物群发生了变化。考虑到这些结果，保持活贻贝高质量的最合适的储存条件是5 ° C少于7天。
To estimate the quality of mussels during storage, the mortality, succinate dehydrogenase (SDH) activity, extractive components, viable bacterial count (VBC), and bacterial flora of live mussels were investigated. The hierarchical cluster analysis, based on extractive components and VBC, taste active value (TAV), and equivalent umami concentration (EUC), suggested that metabolite composition, bacterial, and taste changing patterns of samples stored at 5 and 10°C differed from those stored at 0°C. The mortality of mussels stored at 5 and 10°C was lower than those at 0°C. The gills of live mussels stored at 0°C for more than 7 days exhibited significantly lower SDH activity than those stored at 5 and 10°C. There was no significant difference in EUC among the samples stored at different temperatures, but a significantly higher TAV of Ala and succinic acid was observed in live mussels after 12 days of storage at 5 and 10°C than in those stored at 0°C. Next‐generation sequencing analysis showed that samples stored at 5 and 10°C lost bacterial diversity, and their bacterial flora changed compared to that before storage. Considering these results, the most suitable storage condition to maintain high quality for live mussels is 5°C for less than 7 days.