期刊论文

Han, Yahong;Hou, WF

英文

Food Bioscience

2212-4292

2023

56

103331

10.1016/j.fbio.2023.103331

Author statement Juyuan Wang: Investigation, Data curation, Writing - original draft. Jie Li: Investigation, Data curation. Yi Zhang: Investigation and data curation. Youwei Ai: Conceptualization, review. Hongxun Wang: Conceptualization, review. Yahong Han: Conceptualization, Methodology, Writing - review & editing, Supervision, acquisition. Wenfu Hou: Writing - review & editing, Supervision, acquisition, Project administration. Acknowledgements This study was supported by the Key Research and Development Program of Hubei Province (2023BBB038), Research of Wuhan Polytechnic University (2023RZ080), Science and Technology of Hubei Province (2021BED006) and Major Technological Innovation Projects of Hubei Province (2017ABA136).

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The spoilage potential of three dominant bacterial species (Shewanella putrefaciens, Pseudomonas fragi, and Acinetobacter sp.), which were isolated from spoiled yellow catfish, were investigated. Physicochemical properties, moisture distribution, and volatile flavor compounds were assessed in yellow catfish inoculated with individual bacterial species. Compared to Acinetobacter sp., Shewanella putrefaciens and Pseudomonas spp. exhibited a greater capacity for producing produce total volatile basic nitrogen (TVB-N) and total viable counts. Sensory results revealed that a significantly (P < 0.05...