Variation of quality and bacterial composition diversity of Daohua chicken at different storage temperatures
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Abstract:
The pH value, water content, Total number of colonies, Total Volatile Basic Nitrogen (TVB-N) and sensory evaluation of Daohua chicken were studied under 25℃ normal temperature, 4℃ cold storage and 0℃ ice temperature storage。Based on 16S rRNA, the bacterial community structure, succession law and relative abundance of chicken meat before and after shelf life were studied. The results showed that the total number of colonies at 25°C for 12 h at room temperature was 5.00×106 CFU/g, TVB-N was 15.26 mg/100 g, and the sensory score was 12.10, and the moisture content and pH were greatly changed after the 12th hour. The total number of colonies stored in refrigeration for 4 d at 4°C was 6.60×106 CFU/g, TVB-N was 13.64 mg/100 g, and the sensory score was 8.40, and the moisture content and pH were significantly different after the 4th day. The total number of colonies at 0°C was 8.90×105 CFU/g, TVB-N was 15.25 mg/100 g, and the sensory score was 9.90, and the moisture content and pH were greatly changed after the 8th day. Comprehensive quality indicators, the shelf life under the three storage temperatures was 12 h, 4 d and 8 d, respectively. At the end of storage at 25°C, acinetobacter, serratia, multisource bacteria, panomycete and unclassified enterobacteriaceae were the dominant species. The dominant spoilers at the end of the storage at 4°C and 0°C were mainly pseudomonas, acinetobacter, serratia and enterobacteriaceae, but the proportion of abundance was relatively different. The quality, shelf life and bacterial community diversity of Daohua chicken under different storage temperatures provide corresponding theoretical references for the study of prolonging chicken preservation.