冷藏扒鸡腿贮藏过程中品质变化及优势腐败菌群演替规律OA

This study aimed to explore the quality changes and the community structure of dominant spoilage bacteria in braised chicken legs during cold storage.Vacuum packaged braised chicken legs(vacuum group)and those packaged in ordinary polyethylene bags(control group)were stored at 4℃and evaluated for total bacterial count(TBC),total volatile basic nitrogen(TVB-N)content,pH and thiobarbituric acid reactive substances(TBARS)value after 0,2,4,6,8,10,and 12 d.Meanwhile,the diversity and changes of the microbial community were studied by high-throughput sequencing technology.The results showed that the TBC,TVB-N content and TBARS value of both groups increased gradually during the refrigeration process.The TBC of the control and vacuum groups approached the national standard limit on the 4th and 8th day,respectively,and the TVB-N content exceeded the standard limit of 15 mg/100 g on the 6th and 12th day,respectively.Therefore,the shelf life of the control group was 4 d,and that of vacuum group was 8 d.As the storage period extended,the microbial diversity decreased gradually.The dominant bacteria in the vacuum group were Psychrobacter,Anoxybacillus,and Acinetobacter at the early stage of cold storage,and those were Staphylococcus,Serratia,and Psychrobacter at the late stage.The dominant spoilage bacteria in the control group were Psychrophilus,Pseudomonas,and Anoxybacillus at the early stage of cold storage,and those were Psychrophilus,Pseudomonas,and Serratia at the late stage.The spoilage bacteria common to the two groups were Psychrobacter and Anoxybacillus.Targeted antibacterial research can be conducted on these bacteria in future work.