This article summarizes the characterization, by shotgun proteomics, of 11 bacterial strains identified as responsible for seafood spoilage. A total of 4455 peptide spectrum matches, corresponding to 4299 peptides and 3817 proteins were identified. Analyses of data determined the functional pathways they are involved in. The proteins identified were integrated into a protein-protein network that involves 371 nodes and 3016 edges. Those proteins are implicated in energy pathways, peptidoglycan biosynthesis, spermidine/putrescine metabolism. An additional 773 peptides were characterized as virulence factors, that participates in bacterial pathogenesis; while 14 peptides were defined as biomarkers, as they can be used to differentiate the bacterial species present. This report represents the most extensive proteomic repository available in the field of seafood spoilage bacteria; the data substantially advances the understanding of seafood decay, as well as provides fundamental bases for the recognition of the bacteria existent in seafood that cause spoilage during food processing/storage.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.139045 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Solid- and Vapor-Phase Antibacterial Activities and Mechanisms of Essential Oils Against Fish Spoilage Bacteria.
Antibiotics (Basel)
November 2024
Department of Food Science, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan.
Essential oils (EOs), regarded as secondary metabolites from plants, possess effective antibacterial properties. This study investigates the antibacterial efficacy of seven citrus EOs against six spoilage bacteria: , , , , , and . The antibacterial activity of these EOs was evaluated using solid- and vapor-phase applications.
View Article and Find Full Text PDFCorrelation between quality change and hydrogen sulfide in aquatic product: Detection of hydrogen sulfide and its potential applications using bigeye tuna (Thunnus obesus) model during cold storage.
Food Chem
December 2024
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; The International Peace Maternity and Child Health Hospital, School of Medicine. Shanghai Jiao Tong University, Shanghai 200030, China. Electronic address:
Hydrogen sulfide (HS) is an metabolic product of tuna during the spoilage, and relationship between HS and tuna quality has not been specifically studied. This study detected changes in HS content, HS precursor substances, and related enzymes based on the formation pathway of HS. HS content increased of tuna resulted in significant increases in contents of cystathionine β-synthase, cystathionine γ-lyase, 3-mercapto pyruvate sulfotransferase, cysteine aminotransferase and methionine, while content of cysteine decreased which provided HS formation.
View Article and Find Full Text PDFFish handling and postharvest losses around the Fincha'a, Amarti, and Nashe reservoirs in Oromiya, Ethiopia.
Sci Rep
December 2024
Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia.
This study assessed the factors contributing to postharvest loss of fish around the Fincha'a, Amarti, and Nashe reservoirs in Horro Guduru Wollega, Oromia, Western Ethiopia, using semi-structured questionnaires from January, 2022 GC onward. The aim of the finding was to know the fish handling and post-harvest preservation of fish around the reservoirs. In the study area, 320 respondents were selected using a random sampling system.
View Article and Find Full Text PDFEnhancing seafood freshness monitoring: Integrating color change of a food-safe on-package colorimetric sensor with mathematical models, microbiological, and chemical analyses.
Curr Res Food Sci
November 2024
Active/Intelligent Packaging, ProAmpac, Cincinnati, OH, 45246, United States.
The study assessed a developed food-safe on-package label as a real-time spoilage indicator for fish fillets. This colorimetric sensor is sensitive to Total Volatile Base Nitrogen (TVB-N) levels, providing a correct indication of fish freshness and spoilage. This study evaluates and predicts the shelf-life and effectiveness of an on-package colorimetric indicator.
View Article and Find Full Text PDFEssential Oils Against Spoilage in Fish and Seafood: Impact on Product Quality and Future Challenges.
Foods
December 2024
Instituto Federal de Educação, Ciência e Tecnologia Goiano, Campus Rio Verde, Rio Verde 75901-970, GO, Brazil.
The preservation of fish and seafood represents a significant challenge for the food industry due to these products' high susceptibility to microbial spoilage. Essential oils (EOs), classified as Generally Recognized as Safe (GRAS), have become a natural alternative to synthetic preservatives due to their antimicrobial and antioxidant properties. This review aims to analyze the specific potential of EOs in extending the shelf life of fish and seafood products, offering a natural and effective preservation solution.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!