Abstract

This work investigated the microbial community in Kantuan-sliced chicken during retail storage at different temperatures (4 ± 1°C and 25 ± 1°C). Compared with the samples stored at 25°C, a lower storage temperature (4°C) could prolong the shelf life of Kantuan-sliced chicken, as revealed by a lower change rate in pH value, total volatile basic nitrogen, and total viable counts. For the freshly prepared chicken sample, the microbial community was mainly dominated by the genus of Psychrobacter (71.67%), which is a member of Moraxellaceae family. During refrigerated storage, the genus of Brochothrix (belonging to Listeriaceae family) occupied the dominant position with a relative abundance at a level of ≥50% throughout the whole storage period, accompanied by the phenomenon that Psychromonas ranged from 12.32% to 22.54%. In the 25°C group, the samples presented rich microbial diversity. Enterococcus, Fusobacterium, Maccoroccus, and Lactococcus were the main components of the microbial community in the middle and late stages of storage. The microbial community of Kantuan-sliced chicken was quite sensitive to storage temperature. The results indicated that the spoilage bacteria of refrigerated samples were mainly composed of Gram-positive bacteria when compared to the samples stored at 25°C. It seems that the combination of low storage temperature with preservatives for Gram-positive bacteria would be useful for Kantuan-sliced chicken. Novelty impact statement Kantuan-sliced chicken is a popular food product (ready-to-eat food) in middle China, which is easy to deteriorate. This study clarified the microbial community diversity and dynamics in the Kantuan-sliced chicken during storage at 4°C and 25°C to solve the unclear spoilage process. Our results extend the understanding of microbial spoilage of Kantuan-sliced chicken and provide valuable microbial management information for both researchers and the food industry, which is helpful for further improving product quality management.

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