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Dual bacterial strains TTI for monitoring fish quality in food cold chain |
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| Authors: | Chia-Yu Liu Guo-Jane Tsai Chorng-Liang Pan Kuo-Chung Shang Hsiang-Jung Tseng Huey-Jine Chai Hsin-I Hsiao |
| Affiliation: | 1. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC) Contribution: Data curation (lead);2. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC) Contribution: Funding acquisition (equal);3. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC) Contribution: Methodology (equal);4. Department of Transportation Science, National Taiwan Ocean University, Keelung, Taiwan Contribution: Resources (equal);5. Research and Development Department, Plastic Industry Development Center, Taichung, Taiwan Contribution: Resources (equal);6. Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan Contribution: Conceptualization (equal);7. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC) |
| Abstract: | Most microbial time–temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains-based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next-generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15°C. A dual-strain TTI response provides more accurate results than a single-strain TTI and provides an irreversible color change from yellow to reddish-brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual-strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition. |
| Keywords: | next-generation sequencing (NGS) grouper fish specific spoilage organisms (SSOs) |