Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage.

This study aimed to investigate effects of aqueous pomegranate peel extract (APPE) and ethanolic pomegranate peel extract (EPPE) on microbiota and changes in quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C. The results showed that pomegranate peel extract (PPE, which includes both APPE and EPPE) retarded the deterioration of sensory quality and flesh color, inhibited the growth of spoilage bacteria, and attenuated the production of biogenic amines, total volatile basic nitrogen (TVB-N), and the degradation of ATP-related compounds. Moreover, EPPE performed better in color attributes and biogenic amines, but APPE was more effective in retarding the increase of TVB-N and K-value. High-throughput sequencing results showed that microbial composition of all samples became less diverse as storage time increased. For the control group, Acinetobacter was predominant in the middle-period of storage, while Pseudomonas, Aeromonas, and Shewanella became predominant at the end of storage. Additionally, PPE decreased the relative abundance of Acinetobacter in the middle-period of storage, and thus changed the microbial composition. Based on our assessments of quality and microbial analysis, PPE prolonged the shelf-life of bighead carp fillets for about 2 days, and it has the potential to become a promising preservative in aquatic products. PMID: 31027804 [PubMed - in process]
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research

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