Browsing by Author "Machado, Paulo Jorge Rodrigues"
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- Impacts of high pressure processing conditions on the microbiome of sea bass filletsPublication . Machado, Paulo Jorge Rodrigues; Power, Deborah; Pinto, Patrícia Isabel SilvestreFish and seafood products are some of the most important protein sources in human nutrition and more than 45% of the fish used for human consumption comes from aquaculture. However, fish products are easily perishable and often associated with human diseases, leading to development of different preservation methods. Recently, novel processing techniques like High Pressure Processing (HPP), that uses pressure to inactivate microbes without heat, are being optimized to extend shelf-life without affecting food quality. We used metagenomics (the global study of genetic material from environmental or organism samples) to characterize in a global way the microbes present in sea bass fillets treated with different pressures (300-600 MPa) and processing times (2-5 min) and after refrigerated storage for 1 or 11 days, contributing to optimize HPP of these products. We extracted and selected 42 DNA samples (of 14 experimental groups) based on their quantity and quality and sent them to a sequencing company to construct microbiome libraries based on the 16S rRNA gene sequencing. With the sequencing and bioinformatics analysis using QIIME it was possible to evaluate the impacts of HPP treatments on the bacterial microbiome of the samples. There was a decrease in bacterial load in the treated samples when compared to the control (confirmed by quantitative PCR of 16S), which was especially evident when we compared the control at 11 days with the treated samples at 11 days, notably in the 450MPa and 600MPa treatments. The most abundant genera of bacteria in the control fillets significantly changed after storage for 11 days, leading to a different composition to 300 MPa fillets and separated by PCoA from 450-600 MPa fillets. These had a microbiome more similar to the initial control fillets. These results will help optimizing HPP of fish fillets and identifying the main genera of deterioration bacteria and HPP effects.