Analysis of Microbial Counts and Bacterial Community in Modified Atmosphere Packaging Meatballs

LI Ran; ZHU Heyuan; YE Keping; ZHOU Guanghong; LI Chunbao

doi:10.13386/j.issn1002-0306.2020070316

Volume 42 Issue 11

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(11): 99-105. > DOI: 10.13386/j.issn1002-0306.2020070316

LI Ran, ZHU Heyuan, YE Keping, et al. Analysis of Microbial Counts and Bacterial Community in Modified Atmosphere Packaging Meatballs[J]. Science and Technology of Food Industry, 2021, 42(11): 99−105. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070316.

Citation:

PDF (1143 KB)

Analysis of Microbial Counts and Bacterial Community in Modified Atmosphere Packaging Meatballs

National Center of Meat Quality and Safety Control/Supervision, Nanjing Agricultural University, College of Food Science and Technology, Inspection and Testing Center for Quality of Meat-products (Nanjing), Ministry of Agriculture and Rural Affairs/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China

More Information

Received Date: July 26, 2020
Available Online: April 08, 2021

Graphical Abstract

Abstract

Abstract

The fresh meatballs were packed with plastic bag and three modified atmosphere packaging treatments (100% N₂, 30% CO₂+70% N₂, 40% CO₂+60% N₂). The microbial counts of meatballs and gas composition in headspace of package were measured during storage at 4 ℃. The high-throughput sequencing technology was used to analyze bacterial community of meatballs at the end of storage. Results showed that the 30% CO₂+70% N₂ group and 40% CO₂+60% N₂ group could restrain the total viable counts, Pseudomonas, and Enterobacter in meatballs during storage compared with the control group. The 30% CO₂+70% N₂ group obtained a significantly higher total bacterial counts than that of 40% CO₂+60% N₂ group (P<0.05). Hence the antibacterial effect was more remarkable in the 40% CO₂+60% N₂ group than that of the 30% CO₂+70% N₂ group. In addition, Bacillus spp., Pseudomonas spp., Streptococcus spp., Acinetobaceter spp., Brochothrix spp., Enterobacter spp., Lactobacillus spp., and Psychrobacter spp. were dominated in the bacterial community of spoiled meatballs. These findings could be contributed to provide the theoretical foundation for prolonging the shelf life in meatballs.
- modified atmosphere packaging,
- ready-to-eat meat products,
- meatballs,
- microbial counts,
- bacterial community

FullText(HTML)

References (33)

References

[1]	张志刚, 林祥木, 胡涛, 等. 即食肉制品微生物污染及其控制技术研究进展[J]. 肉类研究,2020,34(1):94−102.
[2]	刘阳, 唐莉娟, 王凌云, 等. 即食肉制品产业发展现状与市场前景[J]. 食品工业,2017,38(2):275−279.
[3]	王文洁, 赵电波, 李可, 等. 非热杀菌技术在即食肉制品中的应用研究进展[J]. 肉类研究, 2019, 33(10): 69−75.
[4]	Raimondi S, Nappi M R, Sirangelo T M, et al. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life[J]. International Journal of Food Microbiology,2018,280:78−86. doi: 10.1016/j.ijfoodmicro.2018.04.041
[5]	Liu R, Wang N, Li Q, et al. Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs[J]. Food Hydrocolloids,2015,51:424−431. doi: 10.1016/j.foodhyd.2015.04.027
[6]	Ran M, Chen C Y, Li C Q, et al. Effects of replacing fat with Perilla seed on the characteristics of meatballs[J]. Meat Science,2015:161.
[7]	Morsy M K, Mekawi E, Elsabagh R. Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage[J]. LWT-Food Science and Technology,2018,89:489−495. doi: 10.1016/j.lwt.2017.11.022
[8]	Oz F, Cakmak I H. The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines[J]. LWT-Food Science and Technology,2016,65:1031−1037. doi: 10.1016/j.lwt.2015.09.040
[9]	Turp G Y. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour[J]. Meat Science,2016,121:40−46. doi: 10.1016/j.meatsci.2016.05.016
[10]	Turgut S S, Soyer A, Işıkçı F. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage[J]. Meat Science,2016,161:126−132.
[11]	İncili G K, Karatepe P, İlhak O İ. Effect of chitosan and Pediococcus acidilactici on E. coli O157: H7, Salmonella typhimurium and Listeria monocytogenes in meatballs[J]. LWT-Food Science and Technology,2020:117.
[12]	张新笑, 章彬, 卞欢, 等. 不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用[J]. 食品科学,2018,39(13):266−271. doi: 10.7506/spkx1002-6630-201813040
[13]	席丽琴, 杨君娜, 许随根, 等. 肉及肉制品气调包装技术研究进展[J]. 肉类研究,2019,33(9):64−68.
[14]	赵嘉越, 罗欣, 杨啸吟, 等. 气调包装对烤鸭腿货架期及微生物多样性的影响[J]. 食品科学,2019,40(9):272−280.
[15]	杨鸿博, 杨啸吟, 张一敏, 等. 包装方式对牛排贮藏期间微生物数量和演替的影响[J]. 食品科学, 2020. https://kns.cnki.net/kcms/detail/11.2206.TS.20200831.1335.032.html.
[16]	秦安澜, 张铭凯, 易阳. 气调包装对卤鸡冷藏品质的影响[J]. 食品科技,2020(7):137−142.
[17]	梁荣蓉, 刘璐, 翟朝宇. 黄焖鸡气调包装保鲜技术[J]. 食品与发酵工业,2018,44(12):188−193.
[18]	李德红, 祝传海, 岳晓霞, 等. 气调包装酱卤鸭食管冷藏期间理化指标变化及优势腐败菌的分离鉴定[J]. 肉类研究,2019,33(9):59−63.
[19]	Polka J, Rebecchi A, Pisacane V, et al. Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons[J]. Food Microbiology,2015,46:342−356. doi: 10.1016/j.fm.2014.08.023
[20]	Li X F, Li C, Ye H, et al. Changes in the microbial communities in vacuum-packaged smoked bacon during storage[J]. Food Microbiology,2019,77:26−37. doi: 10.1016/j.fm.2018.08.007
[21]	Guo Y C, Huang J C, Sun X B, et al. Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat[J]. Journal of Food Safety,2018,38:12493. doi: 10.1111/jfs.12493
[22]	范萌, 惠腾, 刘毅, 等. 包装材料与方式对熟肉制品贮藏品质的影响[J]. 食品科技,2017,42(11):126−130.
[23]	Ye K P, Jiang J, Wang Y F, et al. Microbial analysis of modified atmosphere packaging pot-stewed duck wings under different conditions during 15 ℃ storage[J]. Journal of Food Science and Technology,2017,54(5):1073−1079. doi: 10.1007/s13197-017-2535-6
[24]	Zhai Y, Huang J C, Khan I A, et al. Shelf life of boiled salted duck meat stored under normal and modified atmosphere[J]. Food Microbiology & Safety,2018,83(1):147−152.
[25]	Sivertsvik M, Rosnes J T, Bergslien H, et al. Modified atmosphere packaging[J]. Postharvest Biology & Technology,2002,8:237−238.
[26]	张志刚, 林祥木, 胡涛, 等. 低温狮子头冷藏过程品质变化规律[J]. 肉类研究,2020,34(2):73−79.
[27]	张元嵩, 蒋云升, 崔杨晨, 等. 气调包装盐水鹅优势菌的初步研究[J]. 现代食品,2018(21):192−196.
[28]	Casaburi A, Piombino P, Villani F, et al. Bacterial populations and the volatilome associated to meat spoilage[J]. Food Microbiology,2015,45:83−102. doi: 10.1016/j.fm.2014.02.002
[29]	Li R, Cai L L, Gao T X, et al. Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage[J]. LWT-Food Science and Technology,2020,130:109529. doi: 10.1016/j.lwt.2020.109529
[30]	Säde E, Murros A, Björkroth J. Predominant Enterobacteria on modified-atmosphere packaged meat and poultry[J]. Food Microbiology,2013,34:252−258. doi: 10.1016/j.fm.2012.10.007
[31]	Wang H H, Zhang X X, Wang G Y, et al. Bacterial community and spoilage profiles shift in response to packaging in yellow-feather broiler, a highly popular meat in Asia[J]. Frontiers in Microbiology,2017,8:2588. doi: 10.3389/fmicb.2017.02588
[32]	Esmer O K, Irkin R, Degirmencioglu N, et al. The effects of modified atmosphere gas composition on microbiological criteria color and oxidation values of minced beef meat[J]. Meat Science,2011,88(2):221−226. doi: 10.1016/j.meatsci.2010.12.021
[33]	Gill C O. Extending the storage life of raw chilled meats[J]. Meat Science,1996,43S1(12):99−109.