Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken

Xutao MAI; Wenzhuo WANG; Yuhang ZHENG; Fang LIU; Zhilan SUN; Weimin XU

doi:10.13386/j.issn1002-0306.2022090004

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 367-374. > DOI: 10.13386/j.issn1002-0306.2022090004

MAI Xutao, WANG Wenzhuo, ZHENG Yuhang, et al. Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken[J]. Science and Technology of Food Industry, 2023, 44(13): 367−374. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090004.

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Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken

Xutao MAI^{1, 2, 3,},
Wenzhuo WANG^{2, 3},
Yuhang ZHENG^{2, 3},
Fang LIU^{2, 3},
Zhilan SUN^{2, 3, ,},
Weimin XU^{1, 2, 3, ,}

1.
School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
2.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Jiangsu Provincial Key Laboratory of Food Quality and Safety (State Key Laboratory of Cultivation Base Co-established by the Provincial Department), Nanjing 210014, China

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Received Date: September 04, 2022
Available Online: May 03, 2023

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Abstract

Abstract

To investigate the effects of different packaging methods on microbial composition of chilled chicken during storage, the microbial diversity was analyzed by Illumina MiSeq high-throughput sequencing. The results showed that the modified atmosphere packaging (MAP), the vacuum packaging (VP) and the nitrogen-filled packaging (N₂) could significantly reduce the number of microorganisms and volatile base nitrogen during refrigeration at 4 °C compared with the pallet packed (PP) group. High-throughput sequencing showed that the bacterial species richness of chilled chicken was high in the early stage of storage. The dominant bacteria of chilled chickens in PP group at the later stage of storage were Pseudomonas, Brochothrix, Acinetobacter and Shewanella. It indicated that they could tolerate lower temperatures. Compared with the PP group, the abundance of Pseudomonas and Acinetobacter in MAP group decreased by 14.8% and 9.2%, respectively, while nitrogen-filled packaging reduced the abundance of Acinetobacter and Shewanella. by 9.6% and 7.4%, respectively. The abundance of Acinetobacter and Brochothrix decreased significantly by 8% and 5.6% after vacuum packaging. Different packaging methods could have a greater impact on the flora in chilled chicken meat. All three types of packaging could inhibit the growth of Acinetobacter and MAP had a better inhibitory effect on Pseudomonas, while nitrogen-filled packaging and vacuum packaging had a better inhibitory effect on Shewanella and Brochothrix. This study also provides a theoretical basis for the future packaging methods used in chilled chicken meat.
- chilled chicken,
- modified atmosphere packaging,
- nitrogen filled packaging,
- vacuum packaging,
- microbial diversity

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References

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