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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage

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Food Science and Human Wellness 2023年第1期12卷 28-34页

作者： Yang Lei Yali Zhang Yiqun Cheng Jichao Huang Ming Huang Key Laboratory of Meat Processing and Quality Control Ministry of EducationCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China National R&D Center for Poultry Processing Jiangsu Research Center for Livestock and Poultry Products Processing Engineering TechnologyNanjing Huangjiaoshou Food Science and Technology Co.Ltd.Nanjing 211225China College of Environmental Science&Engineering Institute of Functional FoodAnhui Normal UniversityWuhu 241000China College of Engineering Nanjing Agricultural UniversityNanjing 210031China

This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA *** quality changes and shelf life of the meat were also *** growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included ***(6 isolates),***(2 isolates),Enterococcus faecalis(3 isolates),***(2 isolates),Staphylococcus equorum(1 isolate).

关键词： braised chicken Modified atmosphere packaging(MAP) 16S rDNA identification Shelf-life

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Oxidation combined with Maillard reaction induced free and protein-bound N^ε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

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Food Science and Human Wellness 2020年第4期9卷 383-393页

作者： Zongshuai Zhu Rui Fang Ming Huang Yunji Wei Guanghong Zhou College of Food Science and Technology Nanjing Agricultural UniversityNanjingJiangsu 210095China Nanjing Huang jiaoshou Food Science and Technology Co. LtdNational R&D Center For Poultry Processing TechnologyNanjing210095China Huai’an Customs Nanjing210095China

The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound N^ε-carboxymethyllysine(CML)and Nε-carboxyethyllysine(CEL)formation during braised chicken *** was found that a positive correlation was observed between carbonyl,fat oxidation,Maillard reaction,CML and CEL(Pbraised chicken processing.

关键词： Maillard reaction N^ε-carboxymethyllysine N^ε-carboxyethyllysine braised chicken

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In-package cold plasma treatment of braised chicken: voltage effect

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Food Science and Human Wellness 2022年第4期11卷 845-853页

作者： Yali Zhang Yang Lei Suhong Huang Xiaoli Dong Jichao Huang Ming Huang Nanjing Innovation Center of Meat Products Processing Jiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety Controland College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China College of Engineering Nanjing Agricultural UniversityNanjing 210095China

This study investigated the effect of different dielectric barrier discharge cold plasma(DBD-CP) treatment voltages on the microbiological growth and quality characteristics of braised chicken during storage at(4 ± 1) ℃. Argon-packed samples were subjected to DBD-CP treatment for 3 min at voltages of 50, 60 and 70 k V. As a result, there was no significant(P > 0.05) difference in L*, a*, b* and p H of braised chicken between control and treatment groups at the same storage time. However, the development of lipid oxidation in DBD-CP treatment samples was slower than that in air-packed samples. Compared to air-packed samples, the reduction of total viable count, yeasts and molds, lactic acid bacteria and Pseudomonads spp. in 70 k V treated samples on day 15 were 3.21, 2.41, 2.44 and 1.96 lg(CFU/g), respectively. The results indicate that DBD-CP treatment could extend the shelf life of braised chicken without negative impacts on quality characteristics.

关键词： In-package cold plasma braised chicken Shelf-life Quality

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