In Vitro and In Situ Characterization of Psychrotrophic Spoilage Bacteria Recovered from Chilled Chicken
文献类型： 外文期刊
作者： Wang, Xinxia 1 ; Wang, Zaitian 2 ; Sun, Zhilan 2 ; Wang, Daoying 1 ; Liu, Fang 1 ; Lin, Lin 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
2.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China
关键词： chilled chicken; spoilage bacteria; Pseudomonas; proteolysis; volatile odor
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 1 期
页码：
收录情况： SCI
摘要： Spoilage bacteria play a remarkable role in the spoilage of chilled chicken. In this paper, a total of 42 isolates belonging to 16 species of four genera were isolated from chilled chicken and displayed different characterizations of psychrotrophic spoilage. Six isolates of J7, J8, Q20, Q23, R1, and R9 with differences in proteolytic capabilities were further characterized for in situ spoilage potential evaluation. Pseudomonas lundensis J8 exhibited the strongest spoilage potential in situ, displaying a fast growth rate, increased pH velocity, high total volatile basic nitrogen, and high peptide content in the chicken samples. The volatile flavor analysis of chicken samples via electronic nose indicated that the content of characteristic odors representing spoilage, including sulfides, organic sulfide, and hydride, increased during storage. Additionally, the principle component and correlation analyses revealed that the spoilage odors produced by different species of bacteria were significantly different and positively correlated with the results of protease activity in vitro. The characteristics of spoilage bacteria in chilled chicken provided a comprehensive insight into microbial assessment during storage.
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