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Volume 8
Journal of Nutrition & Food Sciences
ISSN: 2155-9600
Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14
th
Euro
Obesity and Endocrinology Congress
&
17
th
World Congress on
Nutrition and Food Chemistry
Effects of chitosan oligosaccharides on microbiota composition of silver carp (
Hypophthalmichthys
molitrix
) determined by culture-dependent and independent methods during chilled storage
Shiliang Jia
China Agricultural University, P R China
Background:
Silver carp is an important species for commercial production due to its high nutritional value, rapid growth
rate, high yield, low feed demand. However, aquatic products are highly perishable because of microbial growth, which is
due to high moisture content, abundant nutrients and higher pH. Previous studies demonstrated that composition of fish
microbiota could affect the generation of TVB-N (total volatile basic nitrogen), the degradation of ATP related compounds and
the production of biogenic amines during storage. Therefore, characterizing the composition of microbiota and evaluating the
relationship between changes in quality and composition of microbiota during fish storage are important for quality control.
This study evaluated the effects of chitosan oligosaccharides (COS) on the changes in quality and microbiota of silver carp
fillets stored at 4°C.
Methodology:
Sensory scores,ATP-relatedcompounds (inosinemonophosphate, hypoxanthine ribonucleotide, hypoxanthine),
total volatile basic nitrogen (TVB-N), biogenic amines were evaluated and presence of spoilage microbiota was detected by
culture dependent and culture independent 16S rRNA gene sequencing methods.
Results:
During storage, COS treated samples maintained good quality as evidenced by retarding sensory deterioration,
inhibiting microbial growth, attenuating the production of TVB-N, putrescine, cadaverine and hypoxanthine, and delaying
degradation of inosine monophosphate and hypoxanthine ribonucleotide. Variability in the predominant microbiota in
different samples during chilled storage was observed. As storage time increased, the control and 1% (w/v) COS treated samples
were rejected by sensory panelists at day six and eight, respectively. At the time of sensory rejection,
Pseudomonas
, followed
by
Aeromonas, Acinetobacter
and
Shewanella
became the main spoilers in the control samples. However, COS inhibited the
growth of
Pseudomonas, Aeromonas
and
Shewanella
significantly. Consequently,
Acinetobacter
followed by
Pseudomonas
became the predominant microbiota in 1% (w/v) COS treated samples.
Conclusions:
Therefore, COS improved the quality of fillets during chilled storage, which was mainly due to their modulating
effects on microbiota.
Recent Publications
1. Shiliang Jia et al. (2018) Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques
for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols. Food
Microbiology. 76:52-61.
2. Xiaochang Liu et al. (2018) The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys
nobilis): proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food
Chemistry. 255:174-181.
3. Shiliang Jia et al. (2016) Chitosan oligosaccharides alleviate cognitive deficits in an amyloid-β1–42-induced rat model of
Alzheimer's disease. International Journal of Biological Macromolecules. 83:416-425.
4. Shiliang Jia et al. (2016) Neuroprotective effects of liquiritin on cognitive deficits induced by soluble amyloid-β1–42
Shiliang Jia, J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072