本研究的目的是通过测定挥发性代谢化合物的变化来预测冷鲜黄羽肉鸡中微生物的动态变化。样品用托盘包装，置于-1 ℃和4 ℃贮藏，进行感官评价、微生物计数（细菌总数、肠杆菌科、乳酸菌、假单胞菌和热杀索丝菌）和挥发性代谢化合物分析。通过顶空固相微萃取气相色谱-质谱联用技术共得到61种化合物，为了同时反映两种温度下冷鲜黄羽肉鸡的腐败情况，将含量很低或未在两种条件下同时检出的物质剔除，最后共得到24种化合物。通过主成分分析得出：描述新鲜肉的指标有：2-丁酮、2-辛基-1-十二烷醇、十一烷、十二烷、己酸乙酯、辛酸乙酯、丁酸茴香酯、壬醛和三氯甲烷；描述腐败肉的指标有：乙偶姻、异戊醇、异戊醛、2-乙基己醇、2-氨基-6-苯甲酸、2-戊酮、二甲基二硫和乙酸乙酯。通过最小偏二乘法回归分析，发现这17种化合物可有效预测不同微生物数量。

The dynamic changes in microbial composition of chilled yellow broiler chicken meat were predicted by assessing changes in volatile metabolic compounds. Samples were packed in trays and stored at -1 and 4 ℃, and sensory evaluation, microbial counts (total viable counts of Enterobacteriaceae spp., lactic acid bacteria, Pseudomonas spp., and Brochothrix thermosphacta), and volatile metabolic compounds were analyzed. Sixty-one compounds were identified in headspace/solid phase microextraction-gas chromatography/mass spectroscopy analysis. To reflect spoilage of chilled yellow broiler chicken under two temperature conditions simultaneously, substances at very low or non-detectable amounts were removed, after which 24 compounds were obtained. The results of principal component analysis showed that 2-butanone, 2-octyl-1-dodecanol, undecane, dodecane, ethyl caproate, ethyl caprylate, anisyl butyrate, 1-nonanal, and trichloromethane were descriptive indicators of freshness, whereas acetoin, 3-methyl-1-butanol, 3-methyl-l-butyraldehyde, 2-ethylhexanol, 2-amino-6-methylbenzoic acid, 2-pentanone, dimethyl disulfide, and ethyl acetate were descriptive indicators of spoilage. Partial least squares regression analysis revealed that these 17 compounds could effectively predict the counts of different microorganisms.

广州市产学研协同创新重大专项（201508020019），广东省促进科技服务业发展计划项目（2013B040400009，2014B040404059），广东省农业厅科技项目（2016LM3167）；广东省现代农业产业共性技术创新团队项目（2016LM2151）