Jichao Huang, Yuchen Guo, Qin Hou and others from Nanjing Agricultural University School of technology systematically studied the dynamic changes of bacterial community in roast chicken in normal and modified atmosphere packaging (map).
The samples were stored in normal atmosphere at 4 ℃ and map at 40% / 60% CO2 / N2 for 28 days. The number and type of microorganisms in broilers were detected by culture and 16S rDNA sequencing. More Bacteroides, aureobacteria, lactobacilli and Acinetobacter were found in roast chicken. Under the condition of normal packaging, Pseudomonas quickly propagated, and became the main spoilage bacteria in broiler after 7 days, its relative abundance was more than 90% of the whole bacterial population. In map, because of the high salt content, Halomonas became the main spoilage organism in the middle of the preservation period (14 days). At the 21st to 28th day of storage, Pseudomonas gradually became the main spoilage bacteria of roast chicken, but its relative abundance in map was significantly lower than that in normal packaging, followed by lachnospiracae (nk4a136 group) and alterythobacter.
The results showed that the microorganisms in roast chicken mainly came from processing environment and operators. Map combined with low temperature storage can effectively improve the quality and safety of roast chicken.
The article "dynamic changes of the biological communities in road chicken stored under normal and modified atmosphere packaging" was published in Journal of Food Science in March 2020. Click below to read the original text of the summary.
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Translator / Editor: Yuan Yi; Editor: Zhang Ruimei
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In order to further promote the development of animal derived food science, promote the technological innovation of industry, better protect human health and improve the quality of life, Beijing Food Science Research Institute and China food journal will, on the basis of successfully holding the "2019 International Symposium on animal derived food science and human health (Ningbo)", work with the College of agriculture and animal husbandry of Qinghai University from June 20 to 21, 2020 The International Symposium on animal food science and human health in 2020 was jointly held in Xining. The seminar will discuss the basic scientific research, modern processing technology, storage, preservation and transportation, quality safety and detection technology, analysis of nutrition and flavor components, comprehensive utilization of by-products, laws, regulations and development policies of animal derived food, such as meat, aquatic products, eggs, dairy products, etc., and exchange and learn from foreign experience for the food industry Researchers and producers provide new ideas and indicate the direction of development.
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