Guo Yujiao, Cao Zhengfeng, Weng Kaiqi, Zhang Yang, Zhang Yu, Chen Guohong, Xu Qi
Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China.
College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China.
Food Chem X. 2024 Jul 22;23:101685. doi: 10.1016/j.fochx.2024.101685. eCollection 2024 Oct 30.
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOCs) and bacterial community structure of chilled goose meat during storage were investigated. The results showed that numerous VOCs were produced during the fresh goose meat storage, including aldehydes (nonanal, (E)-2-octenal, hexanal, tetradecanal), alcohol (1-octen-3-ol), furan (2-pentylfuran), and carboxylic acids (methyl diethyldithiocarbamate), which might be a breakdown product during spoilage. In addition, there were slight fluctuations in fatty acid profiles and amino acid contents. Furthermore, bacterial community diversity decreased with prolonged storage. Also, and were the dominant spoilage bacteria contributing to nonanal and methyl diethyldithiocarbamate generation. Taken together, these data provide insights into the characterization of VOCs and the bacterial community of chilled goose meat, which will help to further control the microbial quality of chilled meat.
储存时间被认为是影响鲜肉产生难闻气味和微生物腐败的最重要因素之一。在本研究中，对冷藏鹅肉储存期间的挥发性有机化合物（VOCs）和细菌群落结构进行了调查。结果表明，新鲜鹅肉储存期间产生了大量VOCs，包括醛类（壬醛、（E）-2-辛烯醛、己醛、十四醛）、醇类（1-辛烯-3-醇）、呋喃类（2-戊基呋喃）和羧酸类（甲基二乙基二硫代氨基甲酸盐），这些可能是腐败过程中的分解产物。此外，脂肪酸谱和氨基酸含量存在轻微波动。此外，随着储存时间延长，细菌群落多样性降低。而且，[此处原文缺失具体细菌名称]是导致壬醛和甲基二乙基二硫代氨基甲酸盐产生的主要腐败细菌。综上所述，这些数据为冷藏鹅肉的VOCs特征和细菌群落提供了见解，这将有助于进一步控制冷藏肉的微生物质量。
