Physicochemical, microbiological and metagenetic analyses of a novel, blue economy-based, ready-to-eat (RTE) product

Changes in consumers' habits and the need to achieve environmental challenges have boosted an increase in new products and processes. The aim of this work is the evaluation of the quality and safety of a newly design, ready-to-eat (RTE) product following both blue economy and targeted-and-healthy food approaches. Also, an investigation on the bacteriome dynamics during cold storage via 16s rRNA gene metabarcoding assays to identify putative specific spoilage organisms (SSOs) was carried out. A good correlation (Pearson's r = 0.88) between lipid oxidation and total viable counts of RTE product was demonstrated and sensory analyses permitted to define a rejection point at 12 days of storage. Outcomes of the challenge related to Listeria monocytogenes indicate that the product might be classified under the category 1.2. according safety criteria (EC) 2073/2005. Bacteriome dynamics showed significant changes in all taxa from 5 to 12 days of storage, being especially relevant the predominance of Sporosarcina sp. fact that makes this genus to be considered as a plausible Specific Spoilage Organism (SSO). Overall, results presented demonstrate the feasibility of designing circular economy food schemes to be incorporated into the fishery products' value chain as an integral part of United Nations' Blue transformation agenda. • New sustainable RTE seafood product has a shelf life of 12 days stored at 5 °C. • Metagenetic analysis is useful to unveil the evolution of the bacteriome in foods. • The genus Sporosarcina was identified as the main SSO microorganism in this RTE product.