ArticleFoods (Basel, Switzerland)2020
Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Research Progress Regarding PsychrotrophicFoods (Basel, Switzerland) · 2025Review
- Characterization of microbial communities in flavors and fragrances during storage.Frontiers in microbiology · 2025Article
- Effects of collagen-based coating with chitosan and ε-polylysine on sensory, texture, and biochemical changes of refrigeratedFood science & nutrition · 2024Article
- Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike (Foods (Basel, Switzerland) · 2023Article
- Determination of Freshness of Mackerel (Foods (Basel, Switzerland) · 2023Article
- Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu.Foods (Basel, Switzerland) · 2023Article
- Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel (Food science & nutrition · 2023Article
- Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Foods (Basel, Switzerland) · 2022Article
- IoT Network for International Trade Cold Chain Logistics Tracking Based on Kalman Algorithm.Computational intelligence and neuroscience · 2022Article
- Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products.Frontiers in bioengineering and biotechnology · 2022Review
- Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology.Food science of animal resources · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R
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