Application of Rosette Quorum Sensing Inhibitor in Fish Preservation
DOI:
https://doi.org/10.54691/2f5nda86Keywords:
Fish; Fresh; QS; Corruption; Inhibitor.Abstract
This study screened fish derived spoilage bacteria as the research object, and a development approach was used to determine the inhibitory effect of rose polyphenols on the secretion of the quorum sensing (QS) signal molecule N-acyl homoserine lactone (AHLs) by fish spoilage bacteria. The effect of rose QS inhibitors applied to fish preservation coatings on the putrefaction of spoilage bacteria was studied by measuring the changes in texture, pH, and thiobarbituric acid reactive substances (TBARS) during the storage process of fish. The findings demonstrated that the dominant strain causing fish spoilage was Sphingomonaspaucimobilis, and rose polyphenols could significantly inhibit the ability of the spoilage bacteria to secrete AHLs. The application of different concentrations (1 and 2 mg/mL) of rose polyphenols in fish preservation coatings can slow down the growth of TBARS, and 2 mg/mL of rose polyphenols has a better inhibitory effect on the oxidation of fish fat, By measuring the L*, a*, and b* values of different treatment groups, it was found that the addition of rose polyphenols delayed the decrease of L* and the increase of a* value in fish meat, but had no significant effect on b* value, The 2 mg/mL rose polyphenol coating treatment group had the slightest pH change, according on tracking measurements of pH changes during fish storage. The sensory assessment results of fish meat from different treatment groups during storage showed that the 2 mg/mL rose polyphenol treatment group decreased the least among all treatment groups, which means applying it to the fish meat preservation coating can effectively delay the rate of quality decline during storage. The findings of this work may serve as a theoretical foundation for the use of naturally occurring rose polyphenols, a QS inhibitor, in the preservation of fish.
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