Dynamic Anlysis of Microbial Community Diversity in Chilled Chicken during Pre-cooling

WANG Qian; TANG Minmin; SUN Zhilan; LIU Fang; XU Weimin; WANG Daoying; LI Jinping; MA Jingjing

doi:10.13386/j.issn1002-0306.2021030159

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 110-117. > DOI: 10.13386/j.issn1002-0306.2021030159

WANG Qian, TANG Minmin, SUN Zhilan, et al. Dynamic Anlysis of Microbial Community Diversity in Chilled Chicken during Pre-cooling[J]. Science and Technology of Food Industry, 2021, 42(23): 110−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030159.

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Dynamic Anlysis of Microbial Community Diversity in Chilled Chicken during Pre-cooling

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Xuzhou Xinke Food Co., Ltd., Xuzhou 221637, China

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Received Date: March 14, 2021
Available Online: October 07, 2021

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Abstract

Abstract

In order to conduct a dynamic analysis of the microbial community structure of the pre-chilled water and chicken carcass during the pre-chilling process of broiler slaughter, and study the growth and decline of the two dominant floras. The TVC in the first-order, second-order pre-chilled water and chicken carcasses were detected, when the first batch of slaughtered chicken passed pre-cooled water for 0, 2, 4, 6 and 8 h. Subsequently, a high-through put sequencing method was used to dynamically analyze the community structure of them. The result of the determination of the total number of colonies showed that during the pre-cooling process, the TVC in the first-stage, pre-cooled water increased from 10³ CFU/mL to 10⁵ CFU/mL, and the TVC in the second-stage pre-cooled water increased from 10² CFU/mL to 10⁴ CFU/mL. Before pre-cooling, the total number of colonies in chicken carcass was 4.53 lg CFU/g, after pre-cooling, the total number of colonies on the surface of the chicken carcass was higher than that before the pre-cooling within 6 to 8 hours, indicating that the pre-cooling water had lost the effect of cleaning and reducing bacteria, and might also cause cross-contamination of the chicken carcass. High-throughput sequencing found that during the pre-cooling process, the genus of Aeromonas in the first-stage pre-cooling water decreased, while the genus of Pseudomonas and Streptococcus increased; the genus of Acinetobacter in the second-stage pre-cooling water decreased, Pseudomonas increased; compared with before pre-cooling, Vagococcus and Weissella of the chicken carcass decreased, and the Chrysobacterium and Pseudomonas increased during the pre-cooling process. This study showed that the pre-cooling process had a better bacteria-reduced effect on Aeromonas, Vagococcus and Weissella, but had a poor reduction effect on Chrysobacterium and Pseudomonas. This provided a reference for the optimization of the chicken carcass pre-cooling process after slaughter, and at the same time provided a guarantee for the quality and safety of chilled chicken products.
- chilled chicken,
- pre-cooling water,
- total bacteria count,
- dominant bacteria genera,
- flora diversity

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References (31)

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