| Title: | Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ?SG |
| Author(s): | Lei Y; Huang J; Cheng Y; Zhang Y; Huang T; Huang M; |
| Address: | "Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, Anhui 241000, PR China. National R&D Center For Poultry Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing, Jiangsu 211226, PR China. Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: mhuang@njau.edu.cn" |
| DOI: | 10.1016/j.foodres.2022.111056 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The objective of this study was to investigate the effect of air packaging (AP), modified atmosphere packaging (MAP, 40% CO(2)/60 % N(2)) and vacuum packaging (VP) on the dynamic changes of bacterial communities and volatile organic compounds (VOCs) in braised chicken stored at 4 ?SG. Physicochemical characteristics and microbiological parameters were also measured. Results showed that MAP and VP groups obtained a slower growth rate of total viable count (TVC) and better sensory scores than AP groups. High throughput sequencing showed that Proteobacteria and Firmicutes were the dominant phyla in braised chicken samples. Additionally, different packaging conditions had significant effects on the succession of bacteria at the genus level. At the beginning of storage, Sphingomonas, Bradyrhizobium, Acinetobacter, Psychrobacter and Phyllobacterium dominated the microflora of braised chicken. However, on day 28, Staphylococcus and Serratia became the predominant genera in MAP and VP samples, respectively. Furthermore, thirty-two VOCs were detected in all braised chicken samples. Following the results of Spearman's correlation analysis, positive correlations were observed between Staphylococcus and all the compounds except for heptanoic acid. These results might provide valuable information regarding the quality improvement of braised chicken during refrigerated storage" |
| Keywords: | Animals Bacteria *Chickens Food Microbiology Food Packaging/methods Vacuum *Volatile Organic Compounds/analysis Bacterial communities Braised chicken Hs-spme-gc-ms High-throughput sequencing Spoilage Volatile compounds; |
| Notes: | "MedlineLei, Yang Huang, Jichao Cheng, Yiqun Zhang, Yali Huang, Tianran Huang, Ming eng Research Support, Non-U.S. Gov't Canada 2022/04/12 Food Res Int. 2022 May; 155:111056. doi: 10.1016/j.foodres.2022.111056. Epub 2022 Feb 24" |
