Dictection of special spoilage organisms of chicken breast in different storage conditions

Authors

ZHANG Li, Institute for Quality & Safety and Standards of Agricultural Products Research, Nanchang, Jiangxi 330200, China; Key Laboratory for Quality and Safety of Agricultural Products, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi 330200, China; Labo
YIN Defeng, Institute for Quality & Safety and Standards of Agricultural Products Research, Nanchang, Jiangxi 330200, China; Key Laboratory for Quality and Safety of Agricultural Products, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi 330200, China; Labo
ZHANG Dawen, Institute for Quality & Safety and Standards of Agricultural Products Research, Nanchang, Jiangxi 330200, China; Key Laboratory for Quality and Safety of Agricultural Products, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi 330200, China; Labo
LUO Linguang, Institute for Quality & Safety and Standards of Agricultural Products Research, Nanchang, Jiangxi 330200, China; Key Laboratory for Quality and Safety of Agricultural Products, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi 330200, China; Labo

Abstract

In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 ℃, the dominant bacteria on its surface was Pseudomonas spp., which was over 99.45%. When the vacuum packaging chicken breast was preserved for 11 days under 4 ℃, Pseudomonas spp.(81.08%) was also the dominant bacteria, but other anaerobic bacteria, such as Lactobacillus spp.(6.93%) cannot be ignored. When stored in the 25 ℃ aerobic state, there were other spoilage bacteria such as Enterobacteriaceae(28.54%) except Pseudomonas spp.(60.23%) on the surface of chicken. Combined with the change of the total number of colonies and TVB-N value and the surface bacterial diversity, is showed that Pseudomonadaceae, the cold-loving bacteria was the common SSO of chicken stored the tray aerobic package and vacuum package under 4 ℃. The SSO of chicken stored in the tray aerobic package at 25 ℃ include Enterobacteriaceae, Bacillaceae, Enterococcaceae and Clostridiaceae.

Publication Date

12-28-2019

First Page

113

Last Page

118

DOI

10.13652/j.issn.1003-5788.2019.12.021

Recommended Citation

Li, ZHANG; Defeng, YIN; Dawen, ZHANG; and Linguang, LUO (2019) "Dictection of special spoilage organisms of chicken breast in different storage conditions," Food and Machinery: Vol. 35: Iss. 12, Article 21.
DOI: 10.13652/j.issn.1003-5788.2019.12.021
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/21

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