In Vitro and In Situ Characterization of Psychrotrophic Spoilage Bacteria Recovered from Chilled Chicken

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Jan 8

PMID 36613311

Authors

Xinxia Wang

Zaitian Wang

Zhilan Sun

Daoying Wang

Fang Liu

Lin Lin

Affiliations

Soon will be listed here.

Abstract

Spoilage bacteria play a remarkable role in the spoilage of chilled chicken. In this paper, a total of 42 isolates belonging to 16 species of four genera were isolated from chilled chicken and displayed different characterizations of psychrotrophic spoilage. Six isolates of J7, J8, Q20, Q23, R1, and R9 with differences in proteolytic capabilities were further characterized for in situ spoilage potential evaluation. J8 exhibited the strongest spoilage potential in situ, displaying a fast growth rate, increased pH velocity, high total volatile basic nitrogen, and high peptide content in the chicken samples. The volatile flavor analysis of chicken samples via electronic nose indicated that the content of characteristic odors representing spoilage, including sulfides, organic sulfide, and hydride, increased during storage. Additionally, the principle component and correlation analyses revealed that the spoilage odors produced by different species of bacteria were significantly different and positively correlated with the results of protease activity in vitro. The characteristics of spoilage bacteria in chilled chicken provided a comprehensive insight into microbial assessment during storage.

Citing Articles

Green Processing Technology of Meat and Meat Products.

Zhou C, Cao J Foods. 2023; 12(12).

PMID: 37372567 PMC: 10297437. DOI: 10.3390/foods12122356.

References

Pleva D, Lanyi K, Darnay L, Laczay P . Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time. Foods. 2020; 9(4). PMC: 7230315. DOI: 10.3390/foods9040412. View

Gu X, Feng L, Zhu J, Li Y, Tu K, Dong Q . Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures. Meat Sci. 2020; 171:108282. DOI: 10.1016/j.meatsci.2020.108282. View

Chen S, Fegan N, Kocharunchitt C, Bowman J, Duffy L . Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line. Food Microbiol. 2019; 86:103350. DOI: 10.1016/j.fm.2019.103350. View

Matsushita M, Irino T, Komoda T, Sakagishi Y . Determination of proteins by a reverse biuret method combined with the copper-bathocuproine chelate reaction. Clin Chim Acta. 1993; 216(1-2):103-11. DOI: 10.1016/0009-8981(93)90143-r. View

Marmion M, Macori G, Ferone M, Whyte P, Scannell A . Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress. Int J Food Microbiol. 2022; 368:109612. DOI: 10.1016/j.ijfoodmicro.2022.109612. View

Argyri A, Mallouchos A, Panagou E, Nychas G . The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions. Int J Food Microbiol. 2014; 193:51-8. DOI: 10.1016/j.ijfoodmicro.2014.09.020. View

Crowley K, Prendergast D, Sheridan J, McDowell D . Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir. Meat Sci. 2010; 85(3):550-4. DOI: 10.1016/j.meatsci.2010.03.004. View

Bai J, Fan Y, Zhu L, Wang Y, Hou H . Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment. Food Chem. 2022; 378:132074. DOI: 10.1016/j.foodchem.2022.132074. View

Wickramasinghe N, Ravensdale J, Coorey R, Chandry S, Dykes G . The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat. Compr Rev Food Sci Food Saf. 2020; 18(5):1622-1635. DOI: 10.1111/1541-4337.12483. View

10.

Gao R, Zhong Z, Gao X, Jia L . Graphene Oxide Quantum Dots Assisted Construction of Fluorescent Aptasensor for Rapid Detection of Pseudomonas aeruginosa in Food Samples. J Agric Food Chem. 2018; 66(41):10898-10905. DOI: 10.1021/acs.jafc.8b02164. View

11.

Seike S, Kobayashi H, Ueda M, Takahashi E, Okamoto K, Yamanaka H . Outer Membrane Vesicles Released From Strains Are Involved in the Biofilm Formation. Front Microbiol. 2021; 11:613650. PMC: 7817658. DOI: 10.3389/fmicb.2020.613650. View

12.

Zhang T, Ding H, Chen L, Zhang S, Wu P, Xie K . Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis. Food Res Int. 2021; 144:110328. DOI: 10.1016/j.foodres.2021.110328. View

13.

Braun P, Sutherland J . Predictive modelling of growth and enzyme production and activity by a cocktail of Pseudomonas spp., Shewanella putrefaciens and Acinetobacter sp. Int J Food Microbiol. 2003; 86(3):271-82. DOI: 10.1016/s0168-1605(02)00564-0. View

14.

Elbehiry A, Marzouk E, Aldubaib M, Moussa I, Abalkhail A, Ibrahem M . Pseudomonas species prevalence, protein analysis, and antibiotic resistance: an evolving public health challenge. AMB Express. 2022; 12(1):53. PMC: 9086069. DOI: 10.1186/s13568-022-01390-1. View

15.

Liu X, Huang Z, Jia S, Zhang J, Li K, Luo Y . The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food Chem. 2018; 255:174-181. DOI: 10.1016/j.foodchem.2018.02.069. View

16.

Mehdizadeh T, Mojaddar Langroodi A . Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. Int J Biol Macromol. 2019; 141:401-409. DOI: 10.1016/j.ijbiomac.2019.08.267. View

17.

Barbut S, Zhang L, Marcone M . Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poult Sci. 2005; 84(5):797-802. DOI: 10.1093/ps/84.5.797. View

18.

Nychas G, Skandamis P, Tassou C, Koutsoumanis K . Meat spoilage during distribution. Meat Sci. 2011; 78(1-2):77-89. DOI: 10.1016/j.meatsci.2007.06.020. View

19.

Cui H, Yang H, Abdel-Samie M, Siva S, Lin L . Controlled-release casein/cinnamon essential oil nanospheres for the inactivation of Campylobacter jejuni in duck. Int J Food Microbiol. 2021; 341:109074. DOI: 10.1016/j.ijfoodmicro.2021.109074. View

20.

Yin X, Lv Y, Wen R, Wang Y, Chen Q, Kong B . Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat Sci. 2020; 172:108345. DOI: 10.1016/j.meatsci.2020.108345. View