Total Volatile Basic Nitrogen Content Research Articles

Effects of nitrite concentrations on the quality and protein oxidation of salted meat.

The objective of this study was to investigate the effects of different concentrations of sodium nitrite on the quality and protein oxidation of salted meat during 21 days of curing. The salted meat was treated with sodium nitrite at 50, 100, and 150 mg/kg for curing, and salted meat without sodium nitrite was used as a control. The results showed that in salted meat added with sodium nitrite, the carbonyl group, disulfide bond, dityrosine, surface hydrophobicity, and the transformation rate from α-helix to β-sheet were all significantly reduced, whereas the sulfhydryl group content of myofibrillar proteins was significantly increased compared to the control. Meanwhile, the total volatile basic nitrogen and aerobic plate content were significantly decreased, while both the pH and a* value were significantly increased with an increase in nitrite concentration compared to the control group. Importantly, this phenomenon was also observed in salted meat treated with low doses of sodium nitrite (50 mg/kg). In conclusion, the quality of salted beef can be improved by adding low-dose sodium nitrite to inhibit protein oxidation during the curing process. PRACTICAL APPLICATION: A low dose of sodium nitrite inhibited the rate of α-helix to β-sheet transformation of myofibrillar proteins in salted meat, reducing the exposure of hydrophobic groups and decreasing the production of protein oxidation products and TVB-N to improve the quality of salted meat. These results provided a theoretical basis and technical guidance for the application of low-dose sodium nitrite in meat processing enterprises.

Fabrication of intelligent/active films based on chitosan/polyvinyl alcohol matrices containing Jacaranda cuspidifolia anthocyanin for real-time monitoring of fish freshness

The present work describes the natural anthocyanin from Jacaranda cuspidifolia (JC) flower immobilized within a biopolymer matrix composed of chitosan (CS) and polyvinyl alcohol (PVA) gave novel intelligent/active packaging films (CPC). We introduced microwave irradiation to prepare polymeric composite films noticed faster mixing of the polymers and extract take place than the conventional method. The prepared composite films are characterized by various analytical and spectroscopic techniques. The smooth SEM images demonstrated CS/PVA matrix miscibility and compatibility with anthocyanin for the film formation. The addition of anthocyanin to the CS/PVA films significantly reduced UV–Vis light transmission, while causing a slight decrease in the films transparency. An increased anthocyanin concentration on polymer films showed improved oxygen permeability (77.09 %), moisture retention capacity (11.64 %), and water vapor transmission rate (43.10 %) substantially. Additionally, the prepared CPC smart films exhibited strong antioxidant (97.92 %) as well as antibacterial activities against common foodborne pathogens such as S. aureus, and E. coli. Furthermore, the prepared smart films demonstrated pink color in acidic, while grey to yellowish in basic solvent. Further, the color response of the freshness label was consistent with the spoilage Total Volatile Basic-Nitrogen (TVB-N) content determined in the fish samples with varied time period. The CPC smart films also showed promising application in terms of monitoring freshness of the fish fillets at room temperature. The obtained results suggested that, the prepared CPC smart films have potential to be used as quality indicator in the marine food packaging system.

Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking

In order to characterize the freshness status of raw material of cooked crayfish products, protein and physicochemical changes were investigated in raw and cooked crayfish from fresh-live state to the early postmortem using Label-free quantification proteomics, total volatile basic nitrogen (TVB-N) and biogenic amines (BAs) analysis. Results showed that the TVB-N and BAs contents in both raw and cooked crayfish remained low levels and no obvious changes were observed within 24 h of postmortem storage at 4 °C. Altogether, six differentially expressed proteins (DEPs) were detected in both C6/C0 and C24/C0 groups by proteomics. Furthermore, five among the six DEPs were verified both in cooked and raw crayfish samples by parallel reaction monitoring. Among the six DEPs, “Unigene990_S_0_Gene.8754” changed most significantly with the increasing of postmortem time and not obviously influenced by heating, indicating that “Unigene990_S_0_Gene.8754” may be highly associated to the freshness status of crayfish.

Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation

Shrimp are highly prone to spoilage during refrigerated storage. Systematic assessment of shrimp protein degradation and quality loss during refrigerated storage is essential for optimizing storage of shrimps. In this study, protein biochemical characteristics and quality indicators of shrimp during refrigerated storage at 4 °C were assessed, and back-propagation artificial neural networks (BP-ANNs) were used to elucidate correlations of quality characteristics with protein degradation. With increasing storage time, Ca2+-ATPase activity, total amino acids, sulfhydryl group values, elasticity, and stickiness decreased, whereas protein carbonyl group values, total volatile base nitrogen content, and biogenic amine content increased. Furthermore, SDS-PAGE and transmission electron microscopy revealed protein degradation and damage to shrimp muscle microstructure during storage. With protein degradation characteristics as input values and quality indicators as output values, BP-ANNs models were established to analyze their correlation. A high correlation coefficient of 0.9654 and low mean square error of 0.0069 were obtained, indicating that BP-ANN can reliably illustrate the correlation between protein degradation and shrimp loss. Our results provided basic data and technical support for the intelligent storage of shrimp.

Determination of Total Volatile Basic Nitrogen (TVB-N) Content in Beef Based on Airflow and Multipoint Laser Technique

Determination of Total Volatile Basic Nitrogen (TVB-N) Content in Beef Based on Airflow and Multipoint Laser Technique

Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork.

This study aimed at evaluating the applicability of a newly-developed chitosan/oleic acid edible coating for extending the shelf-life of fresh pork under aerobic-packaging conditions. Various coating formulations were used: 2% chitosan alone (CHI), 0.5% (v/v) oleic acid in 2% chitosan (CHI/0.5%OA) and 1% (v/v) oleic acid in 2% chitosan (CHI/1%OA) were prepared. For coating, fresh pork slices were fully immersed in the coating solutions for 30 s and dried naturally at 4 °C for 30 min. The coated samples were placed on trays, over-wrapped with plastic film, stored at 4 °C for 21 days, and were analyzed for shelf-life stability. Samples without coating were used as control. It was found that the aerobic bacteria and Pseudomonas spp. counts, and total volatile basic nitrogen (TVBN) content were almost two to three times lower in the CHI/OA-coated samples compared to the control after 21 days of storage (p < 0.05). The CHI/OA coating combination completely inhibited growth of E. coli, and protected the meat from discoloration after 21 days of storage. In particular, the addition of OA increased the concentration of volatiles associated with pleasant aromas. This study provides an application potential of chitosan/oleic acid edible coating in preservation of fresh pork to prolong the shelf-life and improve safety.

Effects of Modified Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano (Trachinotus ovatus) Fillets during Superchilling Storage.

The quality changes of golden pompano fillets in air packaging (AP) and modified atmosphere packaging (MAP) with 30% CO2/70% N2, 50% CO2/50% N2, and 70% CO2/30% N2 were evaluated under superchilling (−3 °C). The results showed that the whiteness of fillets decreased during storage. The rate of pH increase of MAP was significantly slower than in AP groups, in which MAP with 70% CO2/30% N2 effectively suppressed the PH. Interestingly, the hardness decreased on day five following the treatments, followed by a relatively stationary trend. MAP could greatly suppress the increase of total volatile basic nitrogen (TVB-N) contents of fillets compared to fillets packed in AP. All MAP groups of fillets maintained first-grade freshness throughout storage, while the AP samples decreased to second-grade freshness on about the 25th day. MAP with 70% CO2/30% N2 and MAP with 50% CO2/50% N2 had the best results in inhibiting protein degeneration and explanation. Unexpectedly, drip loss of fillets in MAP far exceeded the AP group during storage, which causes sensory discomfort. Anaerobic plate count (APC) of fillets in AP exceeded the consumption limit of 6.7 log CFU/g on day 26 (6.75 log CFU/g on the 26th day), whereas the MAP was still microbiologically acceptable after 30 days of storage (6.43, 6.41, 6.22 log CFU/g, respectively). Considering physicochemical and microbiological parameters, the shelf life of fillets packed in AP was 25 days. MAP treatments could prolong the shelf life of fillets by ~4–5 days compared to AP. Overall, MAP with 70% CO2/30% N2 gas ratio was best for inhibiting the quality deterioration of fillets. Furthermore, principal component analysis (PCA) was performed to evaluate the critical indicators of quality deterioration of the fillets. Two principal components were determined by dimensionality reduction, in which the contribution of the first principal component was centrifugal loss > hardness > TVB-N > APC > CO2 solubility > TBARs > drip loss > pH, which mainly reflected the degree of microbial proliferation, protein hydrolysis, and oxidation. The contribution of the second principal component was pH > TBRAs > drip loss > APC > CO2 solubility > TVB-N > hardness > centrifugal loss, indicating a high correlation between lipid oxidation and microbial proliferation index.

Non-destructive determination of beef freshness based on colorimetric sensor array and multivariate analysis

Rapid and reliable detection of beef freshness is essential for diet safety and resource-saving. In this study, the colorimetric sensor array (CSA) integrated with whale optimization algorithm (WOA) and back-propagation neural network (BPNN) had been innovatively developed for the quantitative determination of beef freshness, regarding the total volatile basic nitrogen (TVB-N) and total viable counts (TVC) contents. Firstly, the CSA comprising twelve color-sensitive dyes was designed to acquire the scent fingerprints (RGB triplets) during beef storage. Secondly, WOA-BPNN was used to optimize the color components combination from the preprocessed CSA to acquire the dominant color components. Finally, the BPNN models were constructed based on the optimized color components, with the BPNN topology of 8–12–1 for TVB-N prediction and 6–6–1 for TVC prediction. The results revealed that the BPNN model combined with optimized color components could be utilized to quantitatively determine beef freshness. The overall results demonstrated that the CSA integrated with appropriate multivariable analysis methods could realize rapid and reliable quantitative determination of beef freshness. Furthermore, the WOA-BPNN could effectively extract the dominant color components, which was beneficial for improving detection accuracy and robustness of the BPNN, as well as time- and cost-saving.

Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets

Response surface methodology was applied to optimize the effect of different concentrations of chitosan (CH), citronella oil (CNO) and surfactant tween 80 (TW) on antibacterial and physical properties of edible films prepared by electrostatic spraying (ES). In addition, the preservation effectiveness of the optimal formulation (OF) on salmon fillets was evaluated over a 10-day storage at 4 °C. Physicochemical and microbiological properties of salmon fillets were analyzed during storage. Results showed that TW contributed to the decrease of droplet size during ES, and antibacterial property was mainly attributed to CNO. The OF were obtained at CH concentration of 0.50%, CNO concentration of 0.50% and TW concentration of 0.30%, which improved the storage quality of salmon fillets (P < 0.05). The total number of bacteria of the uncoated salmon sample was 6.42 log CFU/g at day 10, while the value of OF treated group was 4.78 log CFU/g. The thiobarbituric acid (TBA) and total volatile basic-nitrogen (TVB-N) contents of the OF treated samples were only 38.4% and 48.6% of the values of the control sample, respectively. The OF treated group also retains better hardness and color at the end of storage. It was indicated that CH-essential oil coating applied by ES was effective for the preservation of salmon fillets.

Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu).

Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties of Suanyu. The fungal community structure of Suanyu from the main provinces (Guizhou and Hunan) was studied via high-throughput sequencing. The correlation between dominant fungi and physicochemical characteristics was analyzed via Spearman’s correlation coefficient. The results showed that the pH value, total volatile base nitrogen content, and thiobarbituric acid reactive substance content ranges of Suanyu samples were 4.30–5.50, 17.11–94.70 mg/100 g, and 0.61 to 3.62 mg/kg, respectively. The average contents of total volatile base nitrogen, thiobarbituric acid reactive substance, and total BAs in Suanyu from Guizhou were lower than those from Hunan. The main BAs were phenethylamine, putrescine, cadaverine, histamine, and tyramine. Ascomycota was the dominant fungal phylum, and Kodamaea, Debaryomyces, Wallemia, Zygosaccharomyces, and unclassified Dipodascaceae were the dominant fungal genera in different samples. Moreover, high abundance levels of Kodamaea and Zygosaccharomyces were found in Suanyu from Guizhou. According to the correlation analysis, Kodamaea and Zygosaccharomyces were negatively correlated with TBARS (R2 = −0.43, −0.51) and TVBN (R2 = −0.37, −0.29), and unclassified Dipodascaceae was significant negatively correlated with tyramine (R2 = −0.56). This study expands the understanding of the fungal community and the fermentation characteristics of the dominant fungi in Suanyu.

Combination of airflow and multi-point laser ranging technique for the prediction of total volatile basic nitrogen content in beef

Combination of airflow and multi-point laser ranging technique for the prediction of total volatile basic nitrogen content in beef

Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage.

Simple SummaryHigh-hydrostatic-pressure treatment effectively inhibited the growth and histamine formation of histamine-forming bacteria species in tuna meat during storage at low temperatures. Our findings can be used to enhance food safety and decrease the risk of histamine poisoning associated with consumption of tuna meat products.In the research, we evaluated the effects of high-pressure processing (HPP) on the growth and histamine formation of histamine-forming bacteria (HFB) in yellowfin tuna meat during storage. Tuna meat samples inoculated with the individual HFB species Morganella morganii and Photobacterium phosphoreum were subjected to HPP treatment at 250, 350, 450, and 550 MPa for 5 min, and the changes in bacterial count, total volatile basic nitrogen (TVBN) content, pH, and histamine content during storage at 4 and 15 °C were analyzed. The results indicate that the bacterial counts of the HFB species decreased significantly with increasing pressure, and HFB became undetectable in the samples treated at 450 and 550 MPa. At a storage temperature of 15 °C, the bacterial counts of both HFB species in the control group and samples subjected to HPP treatment at 250 and 350 MPa increased significantly with storage time. The bacterial counts of M. morganii in the samples stored at 4 °C decreased, whereas those of P. phosphoreum increased gradually owing to its psychrophilic nature. HPP treatment (>250 MPa) inhibited the increases in pH and TVBN content of the samples stored at 15 °C and delayed histamine formation in the samples during storage; these effects were more significant as the pressure during HPP treatment was increased.

Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide

An intervention technology combining in-package atmospheric discharge cold plasma (CP) treatment with ultraviolet (UV)-activated zinc oxide (ZnO) treatment was developed to decontaminate steamed fish cakes in commercial plastic packages. Efficacy of the simultaneous treatment of UV-activated ZnO treatment and CP treatment (ZnO&CP treatment) in inactivating Salmonella (1.8 log CFU/g) did not differ significantly from that of the CP-only treatment (P > 0.05). The CP treatment immediately after UV-activated ZnO treatment (ZnO-CP treatment) led to higher inactivation of Salmonella (2.4 log CFU/g) than the ZnO-only (0.4 log CFU/g) or CP-only (1.7 log CFU/g) treatments. Inactivation of Salmonella by ZnO-CP treatment increased as the ZnO or CP treatment time increased, the number of samples in the package decreased, and upon shaking the package during the CP treatment. The difference in Salmonella counts between ZnO-CP treated and untreated samples were maintained at 1.3–1.8 log CFU/g and 1.1–1.6 log CFU/g when samples were stored at 4 °C and 10 °C for 21 days, respectively. The ZnO-CP treatment did not alter the moisture content, water activity, color, pH, and gel strength of the steamed fish cake at both storage temperatures. However, the ZnO-CP treatment reduced the total volatile base nitrogen content in the steamed fish cake stored at 10 °C. These results demonstrated the potential of applying a combined treatment approach for microbial decontamination of steamed fish cake in plastic packages.

Effect of Salting on Mechanical Drying of Pangasius hypophthalmus

A study was conducted during 2016 to evaluate the effect of salt and mechanical drying on Pangasius at Central Institute of Fisheries Education, Andheri, Mumbai, India. In this study, the salted and unsalted Pangasius was mechanically dried at 60°C temperature and the quality of the dried Pangasius was evaluated. The quality parameters include the changes in proximate composition, physicochemical parameters [total volatile base nitrogen (TVBN), peroxide value (PV), free fatty acid (FFA), pH, thiobarbituric acid reactive substances (TBARS), salt, water activity], microbial enumeration (total viable count (TVC), Escherichia coli, Staphylococcus spp.) and sensory evaluation. The colour characteristics, percentage yield and storage stability of the product was also evaluated. From the results, it was observed that the protein and ash content of unsalted dried Pangasius was higher than salt dried Pangasius. From the results of physicochemical changes, it was observed that PV, FFA, TVBN, TBARS and salt content were higher in salt dried Pangasius. The TVBN, PV and salt content of salt dried Pangasius were 24.75 mg N 100 g-1, 4.17 meq O2 kg-1 fat and 14.55% respectively which were higher than the Unsaltd dried Pangasius. The salt dried Pangasius had higher L* value but lower a* and b* value than unsalted dried Pangasius. The unsalted dried Pangasius was unstable during storage whereas salt dried Pangasius was stable. Based on the results, it was concluded that salt drying is the most effective method of preservation for drying Pangasius at 60°C.

Effect of chitosan/starch aldehyde-catechin conjugate composite coating on the quality and shelf life of fresh pork loins.

Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork. In this study, chitosan in combination with starch aldehyde-catechin conjugate (SACC) was used as a novel edible coating material for preserving fresh pork loins at chilled storage (4 ± 1°C) for 14 days. Effect of chitosan/SACC composite coating on the quality of pork loins including weight loss, colour, pH value, microbial spoilage, lipid oxidation, protein oxidation, texture and sensory attributes during chilled storage was determined. Chitosan and SACC had synergistic antioxidant and antimicrobial actions. As compared with uncoated and chitosan coated pork loins, chitosan/SACC coated pork loins showed lower weight loss (7.16%), pH value (5.99), total viable count (7.11 log CFU g-1 ), total volatile base nitrogen content (130.2mg kg-1 ), lipid oxidation level (0.47 mg malondialdehyde kg-1 ), protein oxidation level (0.047 mmol free thiol group g-1 ) and shear force (27.40 N) on day 14. Meanwhile, chitosan/SACC composite coating effectively maintained the colour, micro-structure and sensory attributes of pork loins throughout chilled storage period. The shelf life of pork loins was extended from 8 days (uncoated samples) to 14 days by chitosan/SACC composite coating. Chitosan/SACC composite coating effectively retarded the oxidation and spoilage of pork loins during chilled storage. © 2022 Society of Chemical Industry.

High pressure processing extend the shelf life of milkfish flesh during refrigerated storage

Milkfish has become most often associated with histamine fish poisoning recently in Taiwan, but no information regarding the use of high pressure for preservation on this fish flesh. The microbial quality and physicochemical properties of milkfish flesh pressurized at 200, 300, 400, 500, and 600 MPa for 5 min were evaluated. In addition, the retardation effects in microbial growth and quality loss of pressurized milkfish flesh stored at 4 °C and 15 °C were investigated. The results showed that the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness, cohesiveness and chewiness) of fish flesh increased significantly with the increase in pressure, whereas the a* (redness) value of samples significantly decreased, indicating that high pressure can cause negative effects in texture and color of fish flesh. Furthermore, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and coliform decreased with the increase in pressure. The samples pressurized more than 300 MPa had significantly lower levels of total volatile basic nitrogen (TVBN) than unpressurized sample. In addition, high pressure above 300 MPa delayed the production in TVBN and histamine content in milkfish flesh stored at low temperatures (4 °C and 15 °C), whereas the delaying effect on the increase of APC and PBC was significant at higher pressures (>400 MPa). However, compared with 15 °C, high pressure combined with low temperature storage at 4 °C more significantly delayed the changes in microbial and chemical quality. In conclusion, the results indicated that pressurization at 400 MPa for 5 min on milkfish flesh was able to prevent deterioration and quality loss, and extend the shelf life during storage at low temperatures, even though it can cause changes to fish flesh texture and color.

Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing

Due to the high contents of protein and fat in rainbow trout, it is highly susceptible to spoilage, which limits the storage and transportation processes. Exploring the spoilage microbial community during rainbow trout storage is essential to develop an effective preservation method. Here, the changes in the total bacterial colony and total volatile base nitrogen (TVB-N) during the storage of rainbow trout were investigated. Storage at 0 °C can effectively slow down the spoilage process with bacterial counts and TVB-N contents decreased from 8.7 log CFU/g and 18.7 mg/100 g obtained at 4 °C to 5.6 log CFU/g and 14.5 mg/100 g, respectively. 16S rDNA high-throughput sequencing results showed that the diversity of microbial genera decreased during storage. Acinetobacter, Pseudomonas, and Shewanells gradually became the dominant spoilage genera with contents of 59.9%, 18.6%, and 1.7%, respectively, in the late stage of storage. The spoilage abilities of bacteria belonging to the Pseudomonas and Shewanells genera were analyzed. Shewanella sp. S5-52 showed the highest level of TVB-N content (100.6 mg/100 g) in sterile fish juice, indicating that it had a strong spoilage ability. This study confirmed the dominant spoilage bacterial genera and evaluated the spoilage abilities of isolated strains during the storage of rainbow trout, which laid the foundation for further investigation of the spoilage mechanism of rainbow trout and other aquatic products.

Quality of frozen mackerel during storage as processed by different freezing methods

ABSTRACT The fresh mackerel was frozen using four different quick-freezing methods, such as refrigerator freezing, quick freezer freezing, spiral tunnel freezing and plate freezing. Water retention, color, texture, electrical conductivity, total volatile base nitrogen (TVB-N), K value, malondialdehyde (MDA), sulfhydryl group and protein secondary structure were used as physicochemical indicators to evaluate the changes in fish quality, and water migration in the fish was observed by low field NMR. The results showed that the mackerel treated with spiral tunnel freezing method was the closest to the fresh samples, with the best water retention capacity during freezing, slow decrease in hardness and elasticity, low rate of increase in conductivity values, TVB-N content, MDA content and K value, slow decrease in total sulfhydryl content, and more stable protein secondary structure. This indicated that fat oxidation was the lowest and protein degradation was the least, which effectively maintained the moisture and freshness of the samples and was the most favorable treatment to maintain the quality of mackerel compared with other groups.

Improving TVB-N prediction in pork using portable spectroscopy with just-in-time learning model updating method

Near infrared spectroscopy (NIR) technology is an effective method for nondestructive prediction of total volatile basic nitrogen (TVB-N) in pork. However, the NIR models lack robustness and often fail when used on a new batch. To handle the problem and obtain better prediction performance, a model updating method based on just-in-time learning (JITL) was proposed in this study. A comprehensive similarity criterion considering both input (spectra) and output (TVB-N content) information was designed. Combining a defined similarity factor, the most relevant samples to new batch samples were selected and a local least square support vector machine model was established in real time based on the selected samples. The results showed that the models updated with JITL approach kept a high predictive performance on new independent batch with prediction error decreasing from 2.95 to 1.60 mg/100 g. The robust models made on selected similar samples combined with JITL model updating strategy can support to make NIR spectroscopy a preferred choice for non-destructive assessment of quality features in pork meat.

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p &gt; 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.