本文研究了25 ℃常温、4 ℃冷藏、0 ℃冰温贮藏下稻花鸡肉pH值、水分含量、菌落总数、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）及感官评价；基于16S rRNA，研究货架期前后鸡肉细菌群落结构、演替规律及相对丰度。结果表明：结果表明：25 ℃常温12 h菌落总数和TVB-N均超过国家标准规定，水分含量和pH第12 h后变化趋势极大；4 ℃冷藏4 d菌落总数超过国家标准规定，TVB-N为13.64 mg/100 g，水分含量和pH第4天后均呈显著性差异；0 ℃冰温8 d菌落总数为8.90×105 CFU/g，未超过国家标准规定，但TVB-N为15.25 mg/100 g，超过国标限值，水分含量和pH第8天后变化趋势极大。综合各品质指标，三种贮藏温度下货架期分别为12 h、4 d、8 d，感官评分均在可接受范围内。25 ℃贮藏末期以不动杆菌属、沙雷氏菌属、多源菌属、泛菌属、肠杆菌科未分类属细菌为主。4 ℃与0 ℃贮藏末期优势腐败菌均以假单胞菌属、不动杆菌属、沙雷氏菌属、肠杆菌科未分类属为主，但丰度占比有较大差异。不同贮藏温度下稻花鸡肉品质、货架期及细菌群落多样性为研究延长鸡肉保鲜提供相应的理论参考。

The pH value, water content, total bacterial count, total volatile basic nitrogen (TVB-N) and sensory score of Daohua chicken meat were studied during the storage at 25 ℃ room temperature, 4 ℃ (cold storage) and 0 ℃ (ice temperature storage). Based on 16S rRNA, the bacterial community structure, succession and relative abundance of chicken meat before and after the shelf life were studied. The results showed that the total number of colonies and TVB-N exceeded the national standard for 12 h at 25 ℃, and the change trend of water content and pH was great after 12 h. The total number of colonies at 4 ℃ for 4 days exceeded the national standard, TVB-N was 13.64 mg/100 g, and the water content and pH showed significant differences after 4 days. The total number of colonies at 8 days of 0 ℃ ice temperature was 8.90×105 CFU/g, which did not exceed the national standard, but the TVB-N was 15.25 mg/100 g, which exceeded the national standard limit. The moisture content and pH showed a great change trend after 8 days. According to the quality indexes, the shelf life of the three storage temperatures was 12 h, 4 d and 8 d, respectively, and the sensory scores were all within the acceptable range. At the end of storage at 25 ℃, Acinetobacter, Serratia, multisource bacteria, panomycete and unclassified Enterobacteriaceae were the dominant species. The dominant spoilage bacteria at the end of the storages at 4 ℃ and 0 ℃ were mainly Pseudomonas, Acinetobacter, Serratia and Enterobacteriaceae, though the abundance ratios differed significantly. The results of the quality, shelf life and bacterial community diversity of Daohua chicken meat stored at different temperatures provide corresponding theoretical references for the study of chicken meat preservation.

广东省科技计划项目（2019B020217002；2019B020225001；2021B1212050021）；广东省现代农业产业园项目（GDSCYY2021-024）；广东省农业科学院学科团队建设（202122TD）