ArticleFrontiers in microbiology2022
Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage.Food chemistry: X · 2026Article
- Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species.Food chemistry: X · 2026Article
- Effect of Protamine on Microorganism Presence and Biogenic Amine Accumulation DuringFoods (Basel, Switzerland) · 2026Article
- Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.Food chemistry: X · 2024Article
- Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria.Food chemistry: X · 2024Article
- Dietary resveratrol improves the flesh quality of Siberian sturgeon (Acipenser baerii) by enhancing myofiber growth, nutrient accumulation and antioxidant capacity.BMC genomics · 2024Article
- Enhancing seafood freshness monitoring: Integrating color change of a food-safe on-package colorimetric sensor with mathematical models, microbiological, and chemical analyses.Current research in food science · 2024Article
- Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Foods (Basel, Switzerland) · 2023Article
- Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Foods (Basel, Switzerland) · 2022Article
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5 authors.
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Abstract
Spoilage bacteria seriously influence the flavor and quality of fish meat. In this study, we investigated the quality characteristics, bacterial community, and volatile profiles of refrigerated (4°C) sturgeon filets during 10-day storage. On day 10, the refrigerated samples showed the lowest bacterial diversity and the largest difference in microbiota and biochemistry. The dominant genera in the fresh samples were
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