Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major.

Dimitrios A Anagnostopoulos,Aikaterini Angelidou,Faidra Syropoulou,Athanasios Mallouchos,George Minos,Ioannis S Boziaris,Foteini F Parlapani

doi:10.3390/foods11050666

Dimitrios A Anagnostopoulos, Aikaterini Angelidou + Show 5 more

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https://doi.org/10.3390/foods11050666

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Abstract

The profiles of bacterial communities and volatile organic compounds (VOCs) of farmed red seabream (Pagrus major) from two batches during ice storage were studied using 16S metabarcoding (culture independent approach) and headspace Solid Phase Micro-Extraction—Gas Chromatography/Mass Spectrometry (SPME-GC/MS) analysis, respectively. Sensory attributes and microbiological parameters were also evaluated. At Day 12 (shelf-life for both batches based on sensory evaluation), using classical microbiological analysis, Total Viable Counts (TVC) were found at the levels of 7–8 log cfu/g, and Pseudomonas and/or H2S producing bacteria dominated. On the other hand, the culture independent 16S metabarcoding analysis showed that Psychrobacter were the most abundant bacteria in fish tissue from batch 1, while Pseudomonas and Psychrobacter (at lower abundance) were the most abundant in fish from batch 2. Differences were also observed in VOC profiles between the two batches. However, combining the VOC results of the two batches, 15 compounds were found to present a similar trend during fish storage. Of them, 2-methylbutanal, 3-methylbutanal, 3-methyl-1-butanol, ethanol, 2,4 octadiene (2 isomers), ethyl lactate, acetaldehyde and (E)-2-penten-1-ol could be used as potential spoilage markers of red seabream because they increased during storage, mainly due to Psychrobacter and/or Pseudomonas activity and/or chemical activity (e.g., oxidation). Additionally, VOCs such as propanoic acid, nonanoic acid, decanoic acid, 1-propanol, 3,4-hexanediol and hexane decreased gradually with time, so they could be proposed as freshness markers of red seabream. Such information will be used to develop intelligent approaches for the rapid evaluation of spoilage course in red seabream during ice storage.

Highlights

Fresh fish spoil rapidly due to bacterial activity. To tackle such commercialization issues, we studied the microbiota evolution as well as the volatile organic compounds (VOCs) profile of red seabream during ice storage and obtained information on the microbial spoilage status of this kind of fish, highlighting the potential
Because shelf-life depends on the initial Total Viable Counts (TVC) level, microbial composition, microbial activity, microbial interaction, the type of produced VOCs, etc., under the applied storage conditions [9,10], this study showed that the initial TVC level is a crucial parameter that could be improved in fresh red seabream
Shelf-life, microbial and VOCs profile of red seabream were assessed for the first time

Summary

Introduction

The intensive farming of the Sparidae species started with the successful artificial breeding of red seabream (Pagrus major) larvae in Japan and domestication of seabream (Sparus aurata) in the Mediterranean. In Japan, red seabream production is the second largest fish culture industry, after amberjacks Seriola quinqueradiata and Seriola dumerili. The total production of cultured red seabream in Japan has declined from around 80,000 tons in 2004 to 56,861 tons in 2013 as the number of farms has decreased and the costs of feed and of seed from hatcheries have increased. Based on a Chinese National report on farmed marine fish species and juvenile production [5], the red sea bream (referred to as Pagrosomus major) was the main

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