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Research Article | Open Access

Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage

Yang Leia, Yali Zhangb, Yiqun Chengc, Jichao Huangd, Ming Huanga( )
Key Laboratory of Meat Processing and Quality Control, Ministry of Education; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
National R&D Center for Poultry Processing, Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211225, China
College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu 241000, China
College of Engineering, Nanjing Agricultural University, Nanjing 210031, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO2-modified atmosphere packaging (MAP) during refrigerated storage using a culture-dependent method and 16S rDNA identification. The quality changes and shelf life of the meat were also measured. The growth rate of total viable count (TVC) in braised chicken was slower with an increase of CO2 content in MAP, which also occurred in the remaining bacterial species monitored (lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta). The MAP exerted beneficial effects on the quality of braised chicken, as demonstrated by retarding the production of total volatile basic nitrogen (TVB-N) and delaying lipid oxidation (TBARS test). A total of 14 isolates were identified from braised chickens with different packaging at the end of storage, these included P. fragi (6 isolates), P. psychrophila (2 isolates), Enterococcus faecalis (3 isolates), B. thermosphacta (2 isolates), Staphylococcus equorum (1 isolate).

Keywords

Braised chickenModified atmosphere packaging (MAP)16S rDNA identificationShelf-life

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 28-34
DOI: 10.1016/j.fshw.2022.07.015
Cite this article:
Lei Y, Zhang Y, Cheng Y, et al. Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage. Food Science and Human Wellness, 2023, 12(1): 28-34. https://doi.org/10.1016/j.fshw.2022.07.015

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Received: 26 November 2020
Revised: 22 December 2020
Accepted: 24 January 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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