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

Alamprese, 2016, Effect of fresh pork meat conditioning on quality characteristics of salami, Meat Science, 119, 193, 10.1016/j.meatsci.2016.05.004

Arakawa, 1982, Stabilization of protein structure by sugars, Biochemistry, 21, 6536, 10.1021/bi00268a033

Bajovic, 2012, Quality considerations with high pressure processing of fresh and value added meat products, Meat Science, 92, 280, 10.1016/j.meatsci.2012.04.024

Bao, 2019, Effect of Lactobacillus reuteri on vitamin B12 content and microbiota composition of furu fermentation, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 100, 138, 10.1016/j.lwt.2018.10.045

Ben-Gigirey, 1999, Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga), Journal of Food Protection, 62, 933, 10.4315/0362-028X-62.8.933

Benkerroum, 2016, Biogenic amines in dairy products: Origin, incidence, and control means, Comprehensive Reviews in Food Science and Food Safety, 15, 801, 10.1111/1541-4337.12212

Bigelow, 2010, Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle, Journal of Food Science, 72, 10.1111/j.1750-3841.2006.00216.x

Bjørnevik, 2003, Effect of sustained exercise on white muscle structure and flesh quality in farmed cod (Gadus morhua L.), Aquaculture Research, 34, 55, 10.1046/j.1365-2109.2003.00794.x

Bongiorno, 2018, Sous vide cook-chill mussel (Mytilus galloprovincialis): Evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C), Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 91, 117, 10.1016/j.lwt.2017.12.005

Boughattas, 2020, Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4°C, Food Chemistry, 312, 126000, 10.1016/j.foodchem.2019.126000

Bronzi, 2014, Present and future sturgeon and caviar production and marketing: A global market overview, Journal of Applied Ichthyology, 30, 1536, 10.1111/jai.12628

Cai, 2021, Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking, Food Control, 121, 107594, 10.1016/j.foodcont.2020.107594

Chen, 2020, Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C, Food Control, 109, 106865, 10.1016/j.foodcont.2019.106865

Doeun, 2017, Biogenic amines in foods, Food Science and Biotechnology, 26, 1463, 10.1007/s10068-017-0239-3

Edgar, 2011, Uchime improves sensitivity and speed of chimera detection, Bioinformatics, 27, 2194, 10.1093/bioinformatics/btr381

Gram, 1996, Microbiological spoilage of fish and fish products, International Journal of Food Microbiology, 33, 121, 10.1016/0168-1605(96)01134-8

Hatae, 1996, Taste and texture of abalone meat after extended cooking, Fisheries science, 62, 643, 10.2331/fishsci.62.643

Havelka, 2016, The second highest chromosome count among vertebrates is observed in cultured sturgeon and is associated with genome plasticity, Genetics Selection Evolution, 48, 1, 10.1186/s12711-016-0194-0

1986

Kim, 2009, Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions, Food Chemistry, 115, 272, 10.1016/j.foodchem.2008.12.008

Kim, 2009, Biogenic amine formation and bacterial contribution in fish, squid and shellfish, Food Chemistry, 116, 87, 10.1016/j.foodchem.2009.02.010

Kumpoun, 2003, Inhibition of aspergillus rot by sorbitol in apple fruit with watercore symptoms, Postharvest Biology and Technology, 29, 121, 10.1016/S0925-5214(02)00249-1

Li, 2006, Cd-hit: A fast program for clustering and comparing large sets of protein or nucleotide sequences, Bioinformatics, 22, 1658, 10.1093/bioinformatics/btl158

Lin, 2009, Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C. Et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue, Food Research International, 42, 271, 10.1016/j.foodres.2008.11.005

Liu, 2013, Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at -3 °C and 0 °C, Food Chemistry, 140, 105, 10.1016/j.foodchem.2013.02.034

Liu, 2018, Monitoring bacterial communities in ε-Polylysine-treated bighead carp (Aristichthys nobilis) fillets using culture-dependent and culture-independent techniques, Food Microbiology, 76, 257, 10.1016/j.fm.2018.06.001

Li, 2020, Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (channa argus) fillets during chilled storage, Food Microbiology, 91, 103492, 10.1016/j.fm.2020.103492

Martínez-Onandi, 2019, Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage, Food Microbiology, 80, 62, 10.1016/j.fm.2019.01.002

Noguchi, 1970, Studies on the control of the denaturation of the fish muscle proteins during the frozen storage-I. Preventive effect of Na-glutamate, Nippon Suisan Gakkaishi, 36, 1078, 10.2331/suisan.36.1078

Park, 1995, Surimi gel colors as affected by moisture content and physical conditions, Journal of Food Science, 60, 15, 10.1111/j.1365-2621.1995.tb05596.x

Rio, 2020, The biogenic amine tryptamine, unlike beta-phenylethylamine, shows in vitro cytotoxicity at concentrations that have been found in foods, Food Chemistry, 331

Ruiz-Capillas, 2004, Biogenic amines in meat and meat products, Critical Reviews in Food Science and Nutrition, 44, 489, 10.1080/10408690490489341

Ruiz-Capillas, 2001, Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO2 and O2 enriched controlled atmospheres, Food Chemistry, 74, 317, 10.1016/S0308-8146(01)00159-5

Schellekens, 1996, New research issues in sous-vide cooking, Trends in Food Science & Technology, 7, 256, 10.1016/0924-2244(96)10027-3

Shen, 2020, Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C, Food Research International, 138, 109665, 10.1016/j.foodres.2020.109665

Simeonidou, 1997, Quality assessment of seven Mediterranean fish species during storage on ice, Food Research International, 30, 479, 10.1016/S0963-9969(98)00008-8

Somjit, 2005, Effect of shrimp chitin and shrimp chitin hydrolysate on the state of water and dehydration-induced denaturation of lizard fish myofibrillar protein, Food Science and Technology Research, 11, 106, 10.3136/fstr.11.106

Somjit, 2005, The cryoprotectant effect of shrimp chitin and shrimp chitin hydrolysate on denaturation and unfrozen water of lizardfish surimi during frozen storage, Food Research International, 38, 345, 10.1016/j.foodres.2004.10.017

Song, 2011, Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala), Food Control, 22, 608, 10.1016/j.foodcont.2010.10.012

Sujiwo, 2019, Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage, Meat Science, 149, 120, 10.1016/j.meatsci.2018.11.017

Tornberg, 2005, Effects of heat on meat proteins–Implications on structure and quality of meat products, Meat Science, 70, 493, 10.1016/j.meatsci.2004.11.021

Tsuruhashi, 2003, Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation, Fisheries science, 69, 836, 10.1046/j.1444-2906.2003.00695.x

Wang, 2019, Dynamic detection of biogenic amines as a quality indicator and their relationship with free amino acids profiles in large yellow croaker (pseudosciaena crocea), Journal of Food Science, 84, 254, 10.1111/1750-3841.14425

Wang, 2017, Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 81, 10, 10.1016/j.lwt.2016.11.010

Wang, 2014, Microbial succession of grass carp (ctenopharyngodon idellus) filets during storage at 4°c and its contribution to biogenic amines' formation, International Journal of Food Microbiology, 190, 66, 10.1016/j.ijfoodmicro.2014.08.021

Ye, 2020, Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during− 3°C storage, Food Control, 109, 106943, 10.1016/j.foodcont.2019.106943

Yu, 2018, Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage. International, Journal of Food Microbiology, 285, 61, 10.1016/j.ijfoodmicro.2018.07.010

Zhao, 2021, Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets, Food Chemistry, 354, 129581, 10.1016/j.foodchem.2021.129581

Zhuang, 2020, Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C, Food Chemistry, 324, 126886, 10.1016/j.foodchem.2020.126886

Zhuang, 2019, Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage, Food Microbiology, 82, 445, 10.1016/j.fm.2019.03.019

Zhu, 2018, Spoilage of refrigerated Litopenaeus vannamei: Eavesdropping on Acinetobacter acyl-homoserine lactones promotes the spoilage potential of Shewanella baltica, Journal of Food Science and Technology, 55, 1903, 10.1007/s13197-018-3108-z