Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics.

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  • Additional Information
    • Source:
      Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE
    • Publication Information:
      Publication: London : Elsevier
      Original Publication: London ; Orlando : Academic Press, c1984-
    • Subject Terms:
      Chickens*/microbiology ; Volatile Organic Compounds*/analysis ; Volatile Organic Compounds*/chemistry ; Volatile Organic Compounds*/metabolism ; Bacteria*/classification ; Bacteria*/radiation effects ; Bacteria*/isolation & purification ; Bacteria*/genetics ; Bacteria*/growth & development ; Bacteria*/metabolism ; Food Microbiology* ; Food Irradiation*/methods; Animals ; Microbiota/radiation effects ; Food Packaging/methods ; Gas Chromatography-Mass Spectrometry ; Hydrogen-Ion Concentration ; Fast Foods/microbiology ; Fast Foods/analysis
    • Abstract:
      The spoilage of irradiated ready-to-eat chicken feet (RTECF) seriously affects the food's quality, resulting in package swelling and off-flavors, both of which are highly undesirable to stakeholders and consumers. To investigate the spoilage characteristics of irradiated RTECF and the microorganisms responsible for the spoilage and swelling, the changes in physicochemical properties, microbial community, and volatile organic compounds (VOCs) between normal and spoiled RTECF were evaluated. Compared with normal samples, the spoiled RTECF showed a higher pH value and total volatile basic nitrogen (TVB-N) value, lower color value, and texture features (P < 0.05). Acinetobacter, Pseudomonas, Lactobacillus, and Candida were the dominant genera responsible for RTECF spoilage as confirmed through both culture-dependent methods and high-throughput sequencing (HTS). The results of the verification for gas-producing strains showed that Lactobacillus brevis could cause RTECF packaging to swell. A total of 20 key VOCs were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results of Pearson correlation analysis (|r|>0.8, P < 0.05) showed that 12 dominant core microbial genera had a significant effect on the flavor of RTECF before and after spoilage. This study provides a theoretical reference for solving the problem of RTECF spoilage and improving the overall quality of RTECF products.
      Competing Interests: Declaration of competing interest The authors confirmed that they have no conflicts of interest concerning the work described in this manuscript.
      (Copyright © 2024 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Culture-dependent method; High-throughput sequencing; Irradiated ready-to-eat chicken feet; Microbial communities; Volatile organic compounds
    • Accession Number:
      0 (Volatile Organic Compounds)
    • Publication Date:
      Date Created: 20240907 Date Completed: 20240907 Latest Revision: 20240907
    • Publication Date:
      20240908
    • Accession Number:
      10.1016/j.fm.2024.104620
    • Accession Number:
      39244356