ArticleFoods (Basel, Switzerland)2025
Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.Foods (Basel, Switzerland) · 2026Article
- Metabolic and textural changes in whiteleg shrimp (Food chemistry: X · 2026Article
- Changes in quality characteristics of yellowfin tuna (Food chemistry: X · 2025Article
- Metabolomics Analysis of the Spoilage Characteristics ofFoods (Basel, Switzerland) · 2025Article
- The Role of COFoods (Basel, Switzerland) · 2025Article
- Preservation of RawFood technology and biotechnologyArticle
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Authors and funding
5 authors.
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Abstract
The correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of this study was to explore the role of three dominant spoilage bacteria strains in oyster spoilage. Subsequently, the metabolites of spoiled oyster meat after inoculation with bacteria were analyzed using LC-MS-based untargeted metabolomics. Combining the results from various biochemical indicators of spoilage,
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