Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage

Bacterial spoilage is an important reason causing freshness deterioration of fish during postmortem storage. The aim this study mainly to investigate the role bacteria in and degradation inosine 5′-monophosphate (IMP) as well nucleotide derived values chilled sturgeon (hybrid, Acipenser schrenckiid × Huso dauricus) fillets using a microbial reduction pretreatment. During storage at 4 or -1 °C, lower total bacterial count volatile base nitrogen treated samples was observed when compared control samples. But very close K, Ki value IMP both groups, although higher recorded day 6 9 °C. In later period, accelerated decrease (Ino) increment hypoxanthine (Hx) occurred two resulting rapid increase G H values, significant than groups. Six predominant (Acinetobacter johnsonii, Acinetobacter lwoffii, Shewanella baltica, Pseudomonas Fragi, koreensis antarctica) were isolated from Based on results respective co-cultivation with six species, only johnsonii had ability degrade reached high density 2.84 109 CFU/mL. Results suggested that pretreatment could better fillet. Comparing endogenous IMPase, probably played small degradation, but affected considerably decomposition Ino Hx.