Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50 CO2/50 N2) and Stored at Different Temperatures

摘要

The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO /50% N ) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those obtained using traditional microbiology techniques. The results obtained indicate that, as expected, higher storage temperatures lead to shorter shelf-lives (the time of sensory rejection by panelists). Thus, the shelf-life decreased from six days to two days for Batch A when the storage temperature increased from 1 to 7 °C, and from five to two days—when the same increase in storage temperature was compared—for Batch B. In all cases, the trimethylamine (TMA) levels measured at the time of sensory rejection of hake fillets exceeded the recommended threshold of 5 mg/100 g. and were the most abundant genera at the time of spoilage in all but one of the samples analyzed: Thus, represented between 19% and 46%, and between 27% and 38% of the total microbiota. They were followed by , and , whose relative order varied depending on the sample/batch analyzed. These results highlight the relevance of as a spoiler of hake stored in atmospheres rich in CO . Further research will be required to elucidate if other microorganisms, such as , or , also contribute to spoilage of hake when stored under MAP.