Sturgeon Fillets Research Articles

Dynamic evolution of volatile compounds during cold storage of sturgeon fillets analyzed by gas chromatography-ion mobility spectrometry and chemometric methods

This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) and gas chromatography– ion mobility spectrometry (GC-IMS). The results showed that TVB-N content, TBARS values, total colony counts, and K-value increased with prolonged refrigeration, reaching spoilage thresholds after approximately eight days. A total of 33 volatile compounds (including monomers and dimers) were detected in sturgeon fillets during different refrigeration periods, including aldehydes, alcohols, ketones, acids, esters, ethers, and other compounds. OPLS-DA further revealed flavor differences in sturgeon fillets across different refrigeration stages, identifying 18 distinct volatile compounds. Correlation analysis showed that trans-2-Pentenal, 2-methylpropanal, and glutaraldehyde were associated with pleasant odor to the frozen sturgeon fillets in the early stage, while hexane nitrile and thiazole were the main substances that caused unpleasant odors.

Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria

This study investigates spoilage bacteria's impact on lipid metabolism in sturgeon fillets using UHPLC-Q-Orbitrap-MS/MS-based untargeted lipidomic analysis. A total of 4041 lipid molecules across five classes and 42 subclasses were identified, including glycerophospholipids (GPs, 50.88%), glycerolipids (GLs, 36.08%), sphingolipids (SPs, 10.47%), fatty acyls (FAs, 2.45%), and sterol lipids (STs, 0.12%). Aeromonas sobria, a specific spoilage bacterium, reduced GPs and FAs while increasing GLs, SPs, and STs via extracellular lipases and esterases. Acinetobacter albensis, the dominant bacterium, mainly elevated SPs and FAs. Their interaction promoted lipid metabolism and oxidation while producing volatile organic compounds (VOCs). Ethyl isobutyrate, ethyl propionate, isobutyl formate, pentan-2-one, propan-2-one, 2-butanone, 3-methyl-3-buten-1-ol, and dimethyl sulfide were mainly associated with Acinetobacter albensis, while 1-hexanol, 1-pentanol, 1-penten-3-ol, 1-hydroxypropan-2-one, 3-methyl-1-butanol, 2-methylbutanal, 3-hydroxy-2-butanone, and propionaldehyde were mainly related to Aeromonas sobria. This work unveils the mechanism of lipid transformation in sturgeon fillets during refrigerated storage, offering insights for aquatic products quality control.

Effects of sturgeon fillet intake on top-ranked Japanese female long-distance runners.

The aim of this study is to investigate whether consumption of sturgeon fillets reduces the oxidative stress marker urinary 8-hydroxy-2'-deoxyguanosine (8OHdG) in top-ranked Japanese female long-distance runners. In a before-and-after study, nine professional long-distance female athletes ate 100 g/day of sturgeon fillets for 2 weeks. Urinalysis (8OHdG, an oxidative stress marker, and creatinine), blood tests (fatty acids and 25-hydroxyvitamin D [25OHD]), exercise intensity, subjective fatigue, muscle elasticity, muscle mass, body fat mass, and nutritional intake using image-based dietary assessment (IBDA) were compared before, immediately after, and 1 month after the intervention. Consumption of sturgeon fillets suppressed 8OHdG (p < 0.05) in the increased exercise intensity female athletes. Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and 25OHD levels in blood increased from before to immediately after and 1 month after the intervention (p < 0.05). IBDA showed that intake of n-3 fatty acid increased after and one month after the intervention, whereas DHA, imidazole dipeptide and vitamin D intake increased after the intervention (p < 0.05) and then decreased after 1 month (p < 0.05). There were no significant changes in subjective fatigue, muscle elasticity, muscle mass, and body fat. The results suggest that eating sturgeon fillets during intense training may increase blood levels of EPA, DHA, and 25OHD, which may suppress urinary oxidative stress (8OHdG) in top-ranked Japanese long-distance runners.

Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage

This study aims to investigate the impact of nonspecific spoilage dominant bacteria on fish protein degradation and elucidate the effect of dominant bacteria interactions on the spoilage of sturgeon fillets during refrigeration. Macrococcus caseolyticus and Aeromonas sobria were individually inoculated and co-inoculated into sturgeon fillets, and their influence on protein degradation, oxidation, muscle structure changes, and spoilage indicators were examined using a sterilized fish fillet model. The results revealed that the nonspecific spoilage dominant bacteria M. caseolyticus disrupted the protein structure by secreting proteases and aminopeptidases (159.7 and 112.6 U/g respectively, at the end of storage), leading to the hydrolysis of protein into small peptide molecules and amino acids. Although M. caseolyticus exhibited a weak ability to produce spoilage metabolites, its presence in the co-culture group provided nutrients for the growth and metabolism of A. sobria. This synergistic interaction promoted muscle structure breakdown and protein degradation in sturgeon fillets during the late storage period, resulting in increased spoilage metabolites and accelerated oxidation. Peptidomics analysis revealed that A. sobria and M. caseolyticus influenced protein degradation by affecting molecular functions and altering biological processes, including interspecies interaction, molecular transduction activity, and regulation of molecular functions. This work unveils the mechanism of protein degradation in sturgeon fillets induced by spoilage bacteria during refrigerated storage, providing a foundation for quality control of aquatic products.

Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet

Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet

Dihydromyricetin solid dispersion: Preparation, characterization, and preservative effects on sturgeon fillets stored at 4 °C

Dihydromyricetin (DMY) is a well-known natural flavonoid antioxidant and bacteriostat. However, its practical application, e.g., as a preservative, is limited by poor bioavailability due to its low solubility. To overcome this limitation, a solid dispersion formulation of DMY (DMYSD) was prepared from polyvinylpyrrolidone (PVP) K30, and characterized using spectroscopic, thermoanalytical, antioxidant and bacteriostatic methods. The results showed that the enhanced solubility of DMYSD (64.51 mg/mL), which was more than 90 times that of DMY, could be attributed to reduced crystallinity of the DMY solid dispersion. Immersion of sturgeon fillets in DMYSD solution (5.12 mg/mL) demonstrated that the shelf life of the treated fish stored at 4 °C could be extended by more than 3 d compared with pure DMY. Bacterial enumeration and physicochemical analyses of the treated stored fish indicated that the increased shelf life was due to reduced protein and lipid oxidation, and suppression of bacterial growth, by the solid dispersion.

Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role

Aeromonas sobria, a specific spoilage organism (SSO) in refrigerated (4 °C) sturgeon fillets, is considered as the main contributor for sturgeon spoilage. However, the spoilage metabolism of A. sobria is influenced by bacterial interactions, and the effect of nonspecific spoilage dominant organisms on the spoilage metabolism of A. sobria during storage is still unknown. In this study, the spoilage characteristics and metabolite changes of different inoculation groups under chilled storage were investigated through a co-cultivation model. The results of spoilage indicators indicated that the microbial interactions changed the spoilage characteristic of the fish model, although A. sobria played the most important role. Based on metabolome results, 549 differential metabolites were identified in two ion modes, which involved 9 chemical categories and 4 main metabolic pathways. The nonspecific spoilage dominant bacteria M. caseolyticus in the early stage of refrigeration affects the amino acid metabolism pathways of fish model by secreting extracellular proteases and peptidases. However, the nonspecific spoilage dominant bacteria A. albensis in the later period of refrigeration accelerate the lipid metabolism, and amino acid metabolism via secreting extracellular peptidases, lipase and esterase. This work may provide insights on controlling the spoilage of aquatic products by intervening degradation pathways.

Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Acipenser baeri♀× Acipenser schrenckii♂) Fillets during Refrigerated Storage at 4 °C.

Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were characterized and its effects on the quality and shelf life of sturgeon fillets during refrigeration (4 °C) were investigated. Compared with sodium alginate coating (2% sodium alginate + antibacterial agents, H), the composite coatings (2% sodium alginate + antibacterial agents + 1:15 or 1:10 protein solution, HP-15 and HP-10) exhibited a more stable structure and better light, gas, and water barrier properties, and showed better quality-preservation effects on sturgeon fillets. The composite coatings treatments, especially HP-10 composite coating, exhibited significant (p &lt; 0.05) effects in inhibiting microbial growth, maintaining sensory quality, reducing the production of total volatile basic nitrogen (TVB-N), decreasing nucleotide breakdown, and delaying the lipid oxidation and protein degradation in fillets. These findings confirm that the composite coatings can be used as a multifunctional coating material for freshness preservation of sturgeon fillets to improve quality and extend shelf life.

Stability of Ceylon spinach (Basella alba L.) seed protein extract and its effect on the microbiological, chemical and sensory quality of sturgeon fillets stored at 4 °C

ABSTRACT The antimicrobial activity and preservative effect of Ceylon spinach (Basella alba L.) seed protein extract on sturgeon fillets stored at 4°C were investigated in this study. The results showed that Ceylon spinach seed protein extract (CSSPE) had inhibitory effect on 33 microorganisms, including 1 fungus and 32 bacteria (25 gram-negative bacteria and 7 gram-positive bacteria). In addition, CSSPE inhibited bacterial growth (total viable counts, Pseudomonas, Aeromonas and psychrotrophs), suppressed ATP degradation and retained good-quality characteristic of sturgeon fillets stored at 4°C. The shelf life of 30 mg/mL CSSPE treated fillets was around 7 days according to the results of total viable count, which extended around 2 days compared with that of the control group. The stability of CSSPE was also evaluated, and the results showed that CSSPE had excellent stability under UV irradiation, monovalent metal ions, surfactant and protease treatment. CSSPE could maintain high antimicrobial activity within the range of pH 2–8 and 12–13 and its thermal denaturation temperature was 70°C. The results suggested that CSSPE had the potential to be developed as a preservative for aquatic products.

Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics

Label-free quantitative proteomics and weighted protein co-expression network (WPCNA) strategy was used to determine the molecular mechanisms about how did the low temperature vacuum heating (LTVH) improve the texture quality of sturgeon fillets compared to traditional cooking (TC). Results showed that LTVH can reduce the accumulation of lactate and malondialdehyde (MDA) in sturgeon fillets, and decrease the degradation of myofibrillar protein. 594 proteins were identified, 26 and 10 key differentially abundant proteins (KDAPs) were observed in LTVH50-15 vs TC100-15 and LTVH60-15 vs TC100-15 groups, respectively. Most of KDAPs were structural proteins, metabolic enzymes, and oxidoreductase enzymes. They were primarily implicated in the structures of myofibrillar proteins and cytoskeleton, glycolysis/gluconeogenesis and oxidative phosphorylation pathways. In contrast to TC, LTVH can better preserve the structure of myofibrillar proteins and cytoskeleton, reduce lactate accumulation induced by glycolysis/gluconeogenesis, and limit the oxidative damage caused by oxidative phosphorylation, thereby improving the texture of sturgeon fillets.

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

SummaryThis study aimed to elucidate the information mechanism of advanced glycation end products (AGEs) in sturgeon fillets, and its inhibition by polyphenol. The results revealed that LTVH fillets (processed using low temperature vacuum heating method, LTVH) did not have lower values of AGEs than those treated using TC method (a typical thermal procedure using boiling water at 100 °C). The addition of tea polyphenol, on the other hand, drastically reduced the AGEs levels in LTVH fillets. An in vitro model including sturgeon myofibrillar protein and glucose was employed in this work to evaluate the inhibition of AGEs by tea polyphenol. The results showed that free Arginine was susceptible to interaction with glucose, which caused the development of AGEs. However, the addition of tea polyphenol competed with glucose for binding to free Arginine, leading to a substantial decrease in free Arginine concentration and an increase of free amino loss rate, resulting in the inhibition of AGEs generation. The LTVH technique, in combination with tea polyphenol, can be used to prevent the production of AGEs on fillets during the thermal treatment.

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.

Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation. The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm-1 , 1080 cm-1 and 1655 cm-1 were reduced, whereas peaks at 1068 cm-1 and 1125 cm-1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature. Principal component analysis of electronic nose cannot effectively separate all groups; however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indices and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation. Overall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.

Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti)

The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4 °C were researched over 12 days in this study. The combination of sorbitol solution and SVC had a beneficial effect on maintaining the quality of Russian sturgeon fillets during refrigerated storage. The fillets were on the verge of spoilage on the 12th day of storage, and compared with the control group, there was a 6-day lag period. In addition, the sorbitol solution and SVC can effectively reduce the growth of Pseudomonas , the main microbial group in the final storage period. The results showed that 10% sorbitol solution (w/v) and SVC treatment can extend the shelf life of Russian sturgeon fillets at 4 °C mainly due to their inhibitory effects on the main spoilage bacteria. • Sous-vide cooking effectively slow down microorganisms growth of Russian sturgeon. • 10% sorbitol solution (w/v) prolong the shelf life of sturgeon fillets. • SVC and sorbitol effectively inhibit the increase of the abundance of Pseudomonas. • Sorbitol had no bad effect on the elasticity and hardness of sturgeon fillets. • The sturgeon fillets treated with SVC and sorbitol have good biosafety.

The relationship between the formation of advanced glycation end products and quality attributes of fried sturgeon fillets

The changes of quality attributes that are responsible for the formation of two typical markers of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in fried fish are still under investigation. The effects of frying temperature (160, 170, and 180 °C) and time (0, 2, 5, 8, and 11 min) on the sensory attributes, composition, oxidation index, and AGE level and the relationship between these parameters in sturgeon fillets were investigated. The production of fluorescent-AGEs was greatly increased by frying time, while the formation of CML and CEL with shorter frying time was less affected by frying temperature. The correlation analysis revealed the extremely significant correlation between fluorescent-AGEs and moisture (r = - 0.911, p < 0.001) and L* (r = - 0.852, p < 0.001), CML and lipid content (r = 0.955, p < 0.001), CEL and free sulfhydryl groups (r = 0.848, p < 0.001). However, the weak correlations between AGEs and TBARS and carbonyl groups suggested that the formation of AGEs was less affected by oxidation. Considering the various qualities and the AGEs level based on principal component analysis, the fillets for 5 min of frying at 170 °C or 180 °C were recommended.

Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating

This study aimed to reveal the molecular mechanisms associated with off-flavor generation in sturgeon fillets treated by low temperature vacuum heating (LTVH). Label-free quantitative proteomics was used to identify 120 favor-related proteins, 27 proteins were screened as differentially expressed for bioinformatics analysis. 17 of KEGG pathways were identified. Particularly, proteins involved in proteasome and peroxisome were highly correlated with off-flavor formation. They were primarily implicated in the structures of proteins, including binding and proteasome pathways. The results indicated that the LTVH reduced the binding sites by down-regulating protease and superoxide dismutase expression. LTVH increased the myofibrillar protein and sulfhydryl content and decreased the total volatile basic nitrogen and thiobarbituric acid reactive substance, which confirmed that protein oxidation was related to off-flavor. This proteomics study provided new insights into the off-flavor of sturgeon with LTVH, and proposed potential link between biological processes and off-flavor formation.

Identification of the Specific Spoilage Organism in Farmed Sturgeon (Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage.

Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.

Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets.

Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (-3°C) sturgeon fillets were acceptable three times longer (18days) than samples stored at refrigeration temperatures (4°C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets.

Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage

Bacterial spoilage is an important reason causing freshness deterioration of fish during postmortem storage. The aim of this study is mainly to investigate the role of bacteria in freshness and the degradation of inosine 5′-monophosphate (IMP) as well as nucleotide derived values in chilled sturgeon (hybrid, Acipenser schrenckiid × Huso dauricus) fillets using a microbial reduction pretreatment. During storage at 4 or -1 °C, lower total bacterial count and total volatile base nitrogen in the treated samples was observed when compared to the control samples. But very close K, Ki value and IMP was observed in both groups, although higher IMP was recorded at day 6 and 9 at 4 °C. In later storage period, accelerated decrease of inosine (Ino) and increment of hypoxanthine (Hx) occurred in two control groups, resulting in a rapid increase of G and H values, significant higher than the treated groups. Six predominant spoilage bacteria (Acinetobacter johnsonii, Acinetobacter lwoffii, Shewanella baltica, Pseudomonas Fragi, Pseudomonas koreensis and Pseudomonas antarctica) were isolated from the sturgeon fillets during storage. Based on the results of respective co-cultivation of IMP with the six species, only Acinetobacter johnsonii had ability to degrade IMP when reached a high density of 2.84 × 109 CFU/mL. Results suggested that microbial reduction pretreatment could better the freshness of chilled sturgeon fillet. Comparing to endogenous IMPase, spoilage bacteria probably played a small role in IMP degradation, but affected considerably the decomposition of Ino to Hx.

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

ABSTRACT This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content (P< .05). Furthermore, microstructure by paraffin section and shear force results also indicated LTVH70-30 (LTVH method; 70°C, 30 min) shown the most similar to TC fillets, the less firm and less juicy. Oppositely, LTVH60-15/30 (LTVH method, 60°C, 15/30 min) showed the best tenderness/juiciness among all fillets. Therefore, the LTVH method is agood alternative to the TC for fish processing in the catering industry, with tenderness/juiciness gains.

Effect of AHL-lactonase and nisin on microbiological, chemical and sensory quality of vacuum packaged sturgeon storage at 4ºC

ABSTRACT Quorum sensing (QS) has been reported to be involved in bacterial food spoilage. Acetylated homoserine lactones (AHLs) are QS signals of Gram-negative bacteria. AHL lactonases AiiAAI96 is a QS inhibitor, and thus can theoretically be applied to control the Gram-negative bacteria caused sturgeon spoilage by inhibiting their AHL-based QS system. As Gram-negative bacteria and Gram-positive bacteria were both found in spoilage sturgeon, the combination of AiiAAI96 and nisin, which is an effective bactericide to control the Gram-positive bacteria, was used to control the bacteria spoilage of sturgeon. The results showed that AiiAAI96 at 6.6 × 10−2, 6.6 × 10−1 and 6.6 U/mL could suppress the growth of microflora and delayed the increase of TVB-N, sensory score and biogenic amine levels of sturgeon. In addition, 6.6 U/mL AiiAAI96 coupled with 2000 AU/mL nisin exhibited the strongest inhibition effect on spoilage and extended their shelf life by about 5 days. In conclusion, AiiAAI96 combined with nisin could be used as a suitable biological preservative for chilled sturgeon fillets.