Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics.

Autor: Jia X; College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, Sichuan, PR China., Wang D; College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, Sichuan, PR China., Meng AL; Sichuan Institute of Atomic Energy, Chengdu, 610101, Sichuan, PR China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, Sichuan, PR China., Lin YJ; College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, Sichuan, PR China., Huang M; Sichuan Institute of Atomic Energy, Chengdu, 610101, Sichuan, PR China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, Sichuan, PR China., Gao P; Sichuan Institute of Atomic Energy, Chengdu, 610101, Sichuan, PR China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, Sichuan, PR China. Electronic address: ppenggao@163.com., Xu P; Sichuan Institute of Atomic Energy, Chengdu, 610101, Sichuan, PR China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, Sichuan, PR China., Chen H; Sichuan Institute of Atomic Energy, Chengdu, 610101, Sichuan, PR China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, Sichuan, PR China. Electronic address: haochen@siae.cn.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Dec; Vol. 124, pp. 104620. Date of Electronic Publication: 2024 Aug 14.
DOI: 10.1016/j.fm.2024.104620
Abstrakt: The spoilage of irradiated ready-to-eat chicken feet (RTECF) seriously affects the food's quality, resulting in package swelling and off-flavors, both of which are highly undesirable to stakeholders and consumers. To investigate the spoilage characteristics of irradiated RTECF and the microorganisms responsible for the spoilage and swelling, the changes in physicochemical properties, microbial community, and volatile organic compounds (VOCs) between normal and spoiled RTECF were evaluated. Compared with normal samples, the spoiled RTECF showed a higher pH value and total volatile basic nitrogen (TVB-N) value, lower color value, and texture features (P < 0.05). Acinetobacter, Pseudomonas, Lactobacillus, and Candida were the dominant genera responsible for RTECF spoilage as confirmed through both culture-dependent methods and high-throughput sequencing (HTS). The results of the verification for gas-producing strains showed that Lactobacillus brevis could cause RTECF packaging to swell. A total of 20 key VOCs were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results of Pearson correlation analysis (|r|>0.8, P < 0.05) showed that 12 dominant core microbial genera had a significant effect on the flavor of RTECF before and after spoilage. This study provides a theoretical reference for solving the problem of RTECF spoilage and improving the overall quality of RTECF products.
Competing Interests: Declaration of competing interest The authors confirmed that they have no conflicts of interest concerning the work described in this manuscript.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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