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Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat

文献类型： 外文期刊

作者： Tong, Xiaoyang 1 ; Han, Xueqin 1 ; Wu, Songheng 1 ; Pang, Jinxin 1 ; Fu, Juan 1 ; Sun, Jianguang 2 ; Qiao, Yongjin 1 ; Zhang, Yi 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Res Ctr Agr Prod Preservat & Proc, Crop Breeding & Cultivat Res Inst, Shanghai 201403, Peoples R China

2.Shanghai Shenyu Pigeon Breeding Profess Cooperat, Shanghai 200000, Peoples R China

关键词： Bacterial community dynamics; Volatile aroma; HS-GC-IMS; Pigeon breast meat; Spearman correlation analysis; 16S rDNA sequencing; Principal component analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 191 卷

页码：

收录情况： SCI

摘要： To understand the relationship between changes in aroma and bacteria in pigeon breast meat (PBM) during preservation, bacterial communities and volatile compounds in PBM were analyzed using high-throughput sequencing and gas chromatography-ion mobility spectrometry. Analyses of total viable bacteria counts revealed that modified atmospheric packaging (MAP) and electron beam irradiation (EBI) could be used to extend the shelf-life of PBM to 10 d and 15 d, respectively. Furthermore, Lactococcus spp. and Psychrobacter spp. were the dominant bacterial genera of the MAP and EBI groups, respectively. The results of the study revealed 91 volatile organic compounds, one of which, butanal, was the most intense volatile organic compound while being an important source of aroma differences between the physical preservation techniques. Alpha-terpinolene, acetoin-M, gamma-butyrolactone, 1-hexanol-M, and 2,6-dimethyl-4-heptanone may be markers of PBM spoilage. During preservation, the MA group (treatment with 50 % CO2 + 50 % N2) demonstrated greater stabilization of PBM aroma. A Spearman correlation analysis showed that Lactococcus spp., Psychrobacter spp., and Pseudomonas spp. were the dominant bacterial genera of PBM during preservation and were closely related to an increase in the intensity of anisole, 2-methyl-3-furanthiol, and 5-methyl-2-furanmethanol, respectively. Lactococcus spp. and Psychrobacter spp. play crucial roles in the sensory degradation of PBM. In this study, we analyzed the changes in bacterial genera and volatile organic compounds of PBM under different physical preservation techniques to identify a suitable method for preserving PBM and evaluating its freshness.

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