Abstract
This study investigates changes in the microbiota of vacuum-packed cooked bass (Micropterus salmoides), including the effects of different doses of 60Co-γ irradiation (0, 1, 3, and 5 kGy) on muscle quality, during storage at 4 °C (0–15 days). Analyses for other indicators like the total bacterial colony counts and myofibrillar protein concentration were carried out. 16SrDNA high-throughput sequencing results showed that Stenotrophomonas maltophilia had the highest relative abundance in bass after storage. Additionally, the total bacterial colony counts and total volatile basic nitrogen (TVB-N) content of the irradiated samples were within the standard limits after day 15. During 0–6 days of storage, 3 kGy irradiation increased the myofibrillar protein concentration and the water-holding capacity of the fish compared with other doses. However, 3 kGy irradiation had less influence on the surface hydrophobicity of myofibrillar proteins than 5 kGy irradiation. Overall, Stenotrophomonas maltophilia was the dominant spoilage bacteria in bass, and 3 kGy irradiation treatment effectively inhibited microbial proliferation and muscle quality deterioration during storage at 4 °C. Moreover, the optimal storage time for bass products after 3 kGy irradiation treatment was 6 days. This provides a basis for improving bass quality during storage and promoting the application of irradiation technology.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
