Microbial community structure and biogenic amines content variations in chilled chicken during storage

Abstract

The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aerobic conditions. Bacterial diversity and dominant bacteria were analyzed using high‐throughput sequencing technique (HTS). The relationship between biogenic amine contents and microbial community structure was studied. The results showed that contents of putrescine and cadaverine increased significantly with storage time. Proteobacteria was absolutely dominant flora at the phylum level. The predominant spoilage bacteria found in chicken thighs were Pseudomonas , Acinetobacter , Aeromonas , Shewanella , and Yersinia , and the difference with chicken breasts was related to the presence of Myroides and absence of Yersinia . Myroides , Yersinia , and Shewanella were reported for the first time as an important contributor to the spoilage‐related microflora . Bacterial diversity and richness indices showed fluctuating and decreasing trend with storage time. The redundancy analysis showed that the relative abundance of Pseudomonas , Yersinia , and Janthinobacterium was positively related to the contents of putrescine, cadaverine, and tyramine, while Shewanella and Aeromonas showed positive relationship with putrescine content. Furthermore, positive relationship of Myroides and Desulfovibrio with the contents of cadaverine and tyramine was proposed for the first time. The key findings of this study can provide experimental data for food safety monitoring during refrigerated storage and preservation for poultry meat products.

Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties

“…The preset conditions limit such as improper handling, improper transport, and lack of cold storage facilities can easily lead to chilled broiler meat oxidation and spoilage, which often generates volatile amines, BAs, organic acids, sulfides, alcohols, aldehydes, and ketones, which have unpleasant and unacceptable off-flavors [ 23 ]. Among them, BAs are often used as a characteristic marker for detecting chilled broiler meat spoilage [ 24 , 25 , 26 ].…”