Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage

Shewanella baltica has a high spoilage ability to decompose nutrients in fish. To investigate the role of S. baltica in fish protein and flavour during spoilage, the texture, rheology, protein patterns and volatile compounds of golden pomfret inoculated with S. baltica during 10-day storage were tested. During storage, S. baltica reduced the hardness of fish sticks by 29.73-49.24 %. Compared to the control (G(0)': 20.27 +/- 2.15 kPa), inoculated samples showed lower moduli (G(0)': 16.71 +/- 0.82-17.50 +/- 1.80 kPa). Their myosin heavy chains, myosin-binding protein C and actin were decomposed into smaller proteins, which was validated by the lower intensities of molecules with M-w 160-176 kDa. Furthermore, S. baltica generated volatile spoilage markers, including dimethyl sulfide, 2-methyl-butanal and 3-methyl-butanal. This study reveals the mechanism of fish texture and flavour changes induced by S. baltica, and provides insights into controlling bacterial spoilage of seafood.

Automated summary

This study examined the role of S. baltica in fish spoilage by testing the texture, rheology, protein patterns, and volatile compounds of golden pomfret inoculated with S. baltica during storage. The findings showed that S. baltica decreased the hardness of fish sticks, decomposed myosin heavy chains, myosin-binding protein C, and actin, and generated volatile spoilage markers. These results provide insights into controlling bacterial spoilage of seafood.