Augustyńska-Prejsnar Anna, Kačániová Miroslava, Hanus Paweł, Sokołowicz Zofia, Słowiński Mirosław
Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland.
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agri-Culture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia.
Foods. 2024 Dec 17;13(24):4063. doi: 10.3390/foods13244063.
The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C). Bacterial identification based on peptidic spectra obtained by matrix-assisted laser desorption ionisation time-of-flight (MALDI-TOF MS) mass spectrometry is a rapid, inexpensive, and accurate method for identifying isolates that belong to certain bacterial phyla. The microbiological and sensory quality was assessed on the 1st and 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th day of refrigerated storage. The study identified psychrophilic bacteria to be the dominant microflora during the entire period of refrigerated storage. The species profile of the bacteria, however, varied in the subsequent days of storage. From the 8th day of storage, the profile was dominated by bacteria of the genus . The proportionate content of bacteria ranged from 89% on day 8 to 95% on day 11th of storage. The majority of the unfavourable microflora ( species, spp., spp., and spp.) were observed on the 11th day of storage, which indicates that meat spoilage processes had commenced. The quality of breast meat from broiler chickens stored at 0.5 °C+/-0.5 °C was sensorially acceptable up to the 8th day of storage.
本研究的目的是使用基质辅助激光解吸电离飞行时间（MALDI）方法评估肉鸡鸡胸肉的细菌菌群，以及在稳定温度（0.5°C±0.5°C）下冷藏储存时的感官评价。基于基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）获得的肽谱进行细菌鉴定，是一种快速、廉价且准确的鉴定属于某些细菌门类的分离株的方法。在冷藏储存的第1天、第3天、第5天、第7天、第8天、第9天、第10天、第11天和第12天评估微生物和感官质量。研究发现嗜冷菌是冷藏储存整个期间的主要微生物菌群。然而，在随后的储存天数中，细菌的种类分布有所不同。从储存第8天起，该分布以某属细菌为主。该属细菌的比例含量在储存第8天为89%，到第11天为95%。在储存第11天观察到大多数不良微生物菌群（某菌种、某菌属、某菌属和某菌属），这表明肉类腐败过程已经开始。在0.5°C±0.5°C下储存的肉鸡鸡胸肉质量在储存第8天之前感官上是可接受的。
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