Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

文献类型： 外文期刊

第一作者： Liang, Ce

作者： Liang, Ce;Zhang, Zhisheng;Zhang, Dequan;Zheng, Xiaochun;Wen, Xiangyuan;Yan, Tongjing;Hou, Chengli

作者机构：

关键词： fresh lamb meat; supercooling; superchilling; sub-freezing; quality

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：2.471； 五年影响因子：2.471 ）

ISSN： 2636-0772

年卷期： 2021 年 41 卷 3 期

页码：

收录情况： SCI

摘要： This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4 degrees C (chilling), -1.5 degrees C (supercooling), -4 degrees C (superchilling) and -9 degrees C (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R-2>0.92). And the TVB-N values of lamb meat were exceeded the tolerable limit (15 mg/100 g) only found under chilling and supercooling storage during storage period. At the genus level, Pseudomonas was the core spoilage bacteria then followed Brochothrix for chilling and supercooling storage. Pseudomonas, Ralstonia, Psychrobacter and Acinetobacter were the dominant spoilage bacteria for superchilling and sub-freezing storage. Furthermore, the bacterial community diversity of lamb meat stored at chilling and supercooling storage decreased with the storage time prolonged, which was opposite to the outcome of meat stored under superchilling and sub-freezing storage. For chilling and supercooling storage, the abundance of main metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of bacteria increased with the storage time prolonged, which was opposite to superchilling storage. This may be related to the bacteria community diversity and the formation of dominant spoilage bacteria. In conclusion, this work provides data for the preservation of fresh lamb meat which will benefit the meat industry.

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