Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage

ABSTRACT

This study was conducted to evaluate the microbiota composition and quality changes of the tiger puffer (Takifugu rubripes) during 4°C refrigerated storage and ice storage for 14 days. The results showed that the sensorial shelf life of refrigerator-stored and ice-stored tiger puffer was 6 and 12 days, respectively. Macroccus and Kocuria were dominant microbiota in fresh fish fillets. Pseudomonas became dominant in refrigerated fillets on day 6, while its dominance was largely weakened in the ice-stored group. At the end of storage, Pseudomonas and Carnobacterium became dominant microbiota in the refrigerated group, while Carnobacterium was inhibited in the ice-stored condition. Furthermore, total viable counts, color, texture, sensory evaluation, K-value and related values, and biogenic amines of puffer fillets in the two groups showed that the quality gradually deteriorated during the storage, and puffer fillets in the ice-stored group decayed slower than that in the refrigerator-stored group. In conclusion, ice storage inhibited the growth of Pseudomonas and Carnobacterium. It also can inhibit the increase of K-value and related values, which was beneficial to the maintenance of fish fillet quality and thereby extended the shelf life of the tiger puffer when compared with refrigerated storage.

KEYWORDS:

• Tiger puffer
• ice storage
• refrigerated storage
• microbiota composition
• K-value

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by National Key R&D Program of China [2018YFD0901001]