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Liu, Chia‐Yu; Tsai, Guo‐Jane; Pan, Chorng‐Liang; Shang, Kuo‐Chung; Tseng, Hsiang‐Jung; Chai, Huey‐Jine; Hsiao, Hsin‐I
Journal of food science, August 2022, 2022-08-00, 20220801, Volume: 87, Issue: 8Journal Article
Most microbial time–temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains‐based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next‐generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15°C. A dual‐strain TTI response provides more accurate results than a single‐strain TTI and provides an irreversible color change from yellow to reddish‐brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual‐strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition.
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