Prediction of specific spoilage organisms in smoked chicken legs with modified atmosphere packaging at 4℃ using multivariate statistical analysis  

作　　者：Qiang Wang Yubo Zhao Yumeng Sui Qian Chen Zhiming Dong Qian Liu Baohua Kong Ligang Qin 

机构地区：[1]College of Food Science,Northeast Agricultural University,Harbin 150030,China [2]College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China

出　　处：《Food Science and Human Wellness》2025年第1期271-281,共11页食品科学与人类健康(英文)

基　　金：funded by the National Natural Science Foundation of China(U22A20547);the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05 and 2020ZX07B02)。

摘　　要：The present study monitored bacterial succession,physicochemical properties,and volatile organic compounds(VOCs)changes in smoked chicken legs with modified atmosphere packaging(MAP,60% CO_(2) and 40%N_(2))during a 25-day storage period at 4℃.After 15 days of storage,S erratia proteamaculans and Pseudomonas fragi became the predominant bacteria.Furthermore,physicochemical properties changed significantly,as evidenced by an increase in thiobarbituric acid reactive substances and b*(yellowness)value,and a decrease in hardness.A total of 65 VOCs were identified during storage.Correlation between bacterial succession and quality indicators(including VOCs and physicochemical properties)allowed the identification of 26 core dominant bacteria,including S.proteamaculans,Psychrobacter alimentarius,Pseudomonas putida,and Pseudomonas poae,which were positively related to spoilage VOCs(e.g.,1-octen-3-ol,1-pentanol,and 3-methyl-1-butanol)and could be defined as specific spoilage organisms(SSOs).The results of this study provide a systematic approach to predict SSOs in smoked chicken legs during storage,which can also provide a basis for product safety.

关 键 词：Smoked chicken legs Modified atmosphere packaging Bacterial community Volatile organic compounds Specific spoilage organisms 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]