Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples Preparation and Storage Conditions
2.2. Cold-Chain Simulation Test Design
2.3. Microbiological Analysis
2.4. Chemical Analysis
2.5. Sensory Analysis
2.6. High-Throughput Sequence
2.6.1. DNA Extraction, Amplification and Sequencing
2.6.2. Data Processing and Taxonomic Classification
2.7. Statistical Analysis
3. Results and Discussion
3.1. Results of Microbiological Analysis
3.2. Results of Chemical Analysis
3.3. Results of Sensory Analysis
3.4. Relationship between Sensory Scores and Microbial Concentration or Chemical Indicators
3.5. Results of OTU Clustering and Species Annotation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Score | Whole Fish | ||||
---|---|---|---|---|---|
Body Surface | Odor | Fish Gills | Fish Elasticity | Eyes | |
9–10 | Lustrous body surface intact without mucus | Odor inherent in fish | Bright red or burgundy with transparent mucus | Muscle is firm; tissue is tight and elastic | Full eyeball and clear cornea |
7–8 | Lustrous, slime transparent | Natural smell, no odor | Red; mucus is more transparent | Firm and elastic; the finger depressions recover quickly after pressing | Eyeball is flat and cornea is clear |
5-6 | Luster is a bit poor | Natural odors, slight odors | Reddish or dark red, mucus slightly cloudy | Muscles are softer and less elastic | Eyeball is flat or slightly sunkenand cornea is slightly cloudy |
3–4 | Surface of the body is dim with poor luster | Stinky | Mucus is cloudy and reddish | Poor elasticity; depression recovery after compression is slow | Eyeball is sunken and bleached; cornea is cloudy |
1–2 | Surface of the body is dull | Distinct odor of ammonia | Soil is yellow and the mucus is cloudy | Meat is loose | Eyeball is white; cornea is seriously turbid |
Index | Time (h) | |||||
---|---|---|---|---|---|---|
0 | 24 | 72 | 120 | 168 | 216 | |
Body surface | 9.78 ± 0.17 | 8.81 ± 0.23 | 8.03 ± 0.12 | 6.98 ± 0.19 | 5.74 ± 0.24 | 4.48 ± 0.28 |
Odor | 9.55 ± 0.14 | 8.58 ± 0.22 | 7.61 ± 0.24 | 6.82 ± 0.17 | 5.34 ± 0.45 | 3.55 ± 0.33 |
Fish gills | 9.61 ± 0.15 | 8.52 ± 0.14 | 7.81 ± 0.27 | 6.86 ± 0.17 | 5.19 ± 0.25 | 3.51 ± 0.25 |
Fish elasticity | 9.65 ± 0.15 | 8.70 ± 0.15 | 7.84 ± 0.14 | 6.62 ± 0.24 | 5.06 ± 0.15 | 3.40 ± 0.30 |
Eyes | 9.45 ± 0.25 | 8.61 ± 0.17 | 7.66 ± 0.25 | 6.83 ± 0.15 | 4.96 ± 0.15 | 3.20 ± 0.13 |
Overall assessment | 9.61 ± 0.11 | 8.65 ± 0.10 | 7.79 ± 0.015 | 6.82 ± 0.12 | 5.26 ± 0.27 | 3.63 ± 0.44 |
Groups | Effective Tags | Bases Number/bp | Average Length/bp | OTU Number |
---|---|---|---|---|
M0 | 41386 | 18587195 | 449.12 | 196 |
M24 | 46608 | 20971270 | 449.95 | 47 |
M72 | 42977 | 19314316 | 449.41 | 36 |
M120 | 51234 | 23051996 | 449.94 | 56 |
M168 | 62616 | 28039637 | 447.80 | 73 |
M216 | 55179 | 24609908 | 446.00 | 243 |
Groups | Shannon Index | Simpson Index | ACE Index | Chao1 Index | Coverage (%) |
---|---|---|---|---|---|
M0 | 2.39 | 0.15 | 174.84 | 120.21 | 0.9997 |
M24 | 2.34 | 0.18 | 123.40 | 108.00 | 0.9996 |
M72 | 1.92 | 0.29 | 109.21 | 84.11 | 0.9981 |
M120 | 1.95 | 0.25 | 196.67 | 137.27 | 0.9993 |
M168 | 2.47 | 0.13 | 328.33 | 182.10 | 0.9997 |
M216 | 2.03 | 0.22 | 241.54 | 138.15 | 0.9974 |
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Zheng, R.; Xu, X.; Xing, J.; Cheng, H.; Zhang, S.; Shen, J.; Li, H. Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics. Foods 2020, 9, 312. https://doi.org/10.3390/foods9030312
Zheng R, Xu X, Xing J, Cheng H, Zhang S, Shen J, Li H. Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics. Foods. 2020; 9(3):312. https://doi.org/10.3390/foods9030312
Chicago/Turabian StyleZheng, Ruihang, Xiaorong Xu, Jiali Xing, Hai Cheng, Shufen Zhang, Jian Shen, and Hesheng Li. 2020. "Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics" Foods 9, no. 3: 312. https://doi.org/10.3390/foods9030312
APA StyleZheng, R., Xu, X., Xing, J., Cheng, H., Zhang, S., Shen, J., & Li, H. (2020). Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics. Foods, 9(3), 312. https://doi.org/10.3390/foods9030312