ArticleFoods (Basel, Switzerland)2021
Identification of the Specific Spoilage Organism in Farmed Sturgeon (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 30 citations in OpenAlex.
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- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
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- Metabolomics Analysis of the Spoilage Characteristics ofFoods (Basel, Switzerland) · 2025Article
- Repeated Cycles of Freeze-Thaw Storage Influence the Dynamics of Bacterial Communities and the Prevalence of Pathogens in Mutton.Current microbiology · 2025Article
- Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Foods (Basel, Switzerland) · 2025Article
- Research Progress Regarding PsychrotrophicFoods (Basel, Switzerland) · 2025Review
- A challenge test onHeliyon · 2024Article
- Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.Molecules (Basel, Switzerland) · 2023Article
- Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike (Foods (Basel, Switzerland) · 2023Article
- Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the
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