Changes in Quality and Bacterial Composition Diversity of Daohua Chicken Stored at Different Temperatures
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
