{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T23:09:19Z","timestamp":1794092959827,"version":"4.8.0"},"reference-count":54,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2024,4,19]],"date-time":"2024-04-19T00:00:00Z","timestamp":1713484800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Central Public-interest Scientific Institution Basal Research Fund, CAFS","award":["2023XT07"],"award-info":[{"award-number":["2023XT07"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund, CAFS","award":["2023TD73"],"award-info":[{"award-number":["2023TD73"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund, CAFS","award":["44"],"award-info":[{"award-number":["44"]}]},{"name":"Agriculture, Husbandry and Fishery Research Guided Project of Jiangxi Province","award":["2023XT07"],"award-info":[{"award-number":["2023XT07"]}]},{"name":"Agriculture, Husbandry and Fishery Research Guided Project of Jiangxi Province","award":["2023TD73"],"award-info":[{"award-number":["2023TD73"]}]},{"name":"Agriculture, Husbandry and Fishery Research Guided Project of Jiangxi Province","award":["44"],"award-info":[{"award-number":["44"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU\/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.<\/jats:p>","DOI":"10.3390\/foods13081256","type":"journal-article","created":{"date-parts":[[2024,4,19]],"date-time":"2024-04-19T10:53:17Z","timestamp":1713523997000},"page":"1256","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-6611-7155","authenticated-orcid":false,"given":"Banghong","family":"Wei","sequence":"first","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Gao","sequence":"additional","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China"},{"name":"School of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0796-2184","authenticated-orcid":false,"given":"Yao","family":"Zheng","sequence":"additional","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinxiang","family":"Yu","sequence":"additional","affiliation":[{"name":"Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuejun","family":"Fu","sequence":"additional","affiliation":[{"name":"Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hairong","family":"Bao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Quanyou","family":"Guo","sequence":"additional","affiliation":[{"name":"East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huogen","family":"Hu","sequence":"additional","affiliation":[{"name":"Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.cofs.2021.01.001","article-title":"Microbial diversity and ecology of crustaceans: Influencing factors and future perspectives","volume":"39","author":"Odeyemi","year":"2021","journal-title":"Curr. 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