不同包装方式对冷鲜鸡肉微生物菌群多样性的影响

麦栩滔; 王文卓; 郑宇航; 刘芳; 孙芝兰; 徐为民

doi:10.13386/j.issn1002-0306.2022090004

不同包装方式对冷鲜鸡肉微生物菌群多样性的影响

doi: 10.13386/j.issn1002-0306.2022090004

麦栩滔^{1, 2, 3,},
王文卓^{2, 3},
郑宇航^{2, 3},
刘芳^{2, 3},
孙芝兰^{2, 3, ,},
徐为民^{1, 2, 3, ,}

1.
南京师范大学食品与制药工程学院，江苏南京 210097
2.
江苏省农业科学院农产品加工研究所，江苏南京 210014
3.
江苏省食品质量安全重点实验室（省部共建国家重点实验室培育基地），江苏南京 210014

基金项目: 江苏省农业自主创新资金【CX(22)3063】；国家自然科学基金面上项目（31972140）；国家肉鸡产业技术体系专项资金（CARS-41）。

详细信息

作者简介:
麦栩滔（1997−），男，硕士研究生，研究方向：畜禽产品质量安全，E-mail：963941262@qq.com

通讯作者:
孙芝兰（1984−），女，博士，研究员，研究方向：畜禽产品质量安全，E-mail：zhilan408@163.com

徐为民（1969−），男，博士，研究员，研究方向：畜禽产品加工与质量控制，E-mail：weiminxu2002@yahoo.com.cn

中图分类号: TS251.55
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- 文章访问数: 33
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- 被引次数: 0
出版历程
- 收稿日期: 2022-09-05
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken

Xutao MAI^{1, 2, 3
,},
Wenzhuo WANG^{2, 3},
Yuhang ZHENG^{2, 3},
Fang LIU^{2, 3},
Zhilan SUN^{2, 3
, ,},
Weimin XU^{1, 2, 3
, ,}

1.
School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
2.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Jiangsu Provincial Key Laboratory of Food Quality and Safety (State Key Laboratory of Cultivation Base Co-established by the Provincial Department), Nanjing 210014, China

摘要

摘要: 为研究不同包装方式对冷鲜鸡肉贮藏期间菌群组成的影响，本文利用Illumina MiSeq高通量测序分析了不同包装方式下的微生物多样性。结果表明，在4 ℃冷藏期间， MAP，VP和N₂包装能显著降低微生物数量和挥发性盐基氮含量。高通量测序表明冷鲜鸡肉贮藏初期菌种丰富度高，贮藏后期优势菌属逐渐演变为假单胞菌属、环丝菌属、不动杆菌属和希瓦氏菌属，说明它们能耐受较低的温度。与PP组相比，MAP组假单胞菌属和不动杆菌属的丰度分别降低14.8%和9.2%，而N₂组不动杆菌属和希瓦氏菌属的丰度分别降低9.6%和7.4%。VP组不动杆菌属、环丝菌属丰度下降8%和5.6%。不同包装方式对冷鲜鸡肉中的菌群影响较大，三种包装均能抑制不动杆菌属的生长，气调包装对假单胞菌属抑制效果较好，而充氮包装和真空包装对希瓦氏菌属和环丝菌属有较好的抑制效果，本研究也为未来冷鲜鸡肉所采用的包装方式提供理论基础。
- 冷鲜鸡 /
- 气调包装 /
- 充氮包装 /
- 真空包装 /
- 微生物多样性
Abstract: To investigate the effects of different packaging methods on microbial composition of chilled chicken during storage, the microbial diversity was analyzed by Illumina MiSeq high-throughput sequencing. The results showed that the modified atmosphere packaging (MAP), the vacuum packaging (VP) and the nitrogen-filled packaging (N₂) could significantly reduce the number of microorganisms and volatile base nitrogen during refrigeration at 4 °C compared with the pallet packed (PP) group. High-throughput sequencing showed that the bacterial species richness of chilled chicken was high in the early stage of storage. The dominant bacteria of chilled chickens in PP group at the later stage of storage were Pseudomonas, Brochothrix, Acinetobacter and Shewanella. It indicated that they could tolerate lower temperatures. Compared with the PP group, the abundance of Pseudomonas and Acinetobacter in MAP group decreased by 14.8% and 9.2%, respectively, while nitrogen-filled packaging reduced the abundance of Acinetobacter and Shewanella. by 9.6% and 7.4%, respectively. The abundance of Acinetobacter and Brochothrix decreased significantly by 8% and 5.6% after vacuum packaging. Different packaging methods could have a greater impact on the flora in chilled chicken meat. All three types of packaging could inhibit the growth of Acinetobacter and MAP had a better inhibitory effect on Pseudomonas, while nitrogen-filled packaging and vacuum packaging had a better inhibitory effect on Shewanella and Brochothrix. This study also provides a theoretical basis for the future packaging methods used in chilled chicken meat.
- chilled chicken /
- modified atmosphere packaging /
- nitrogen filled packaging /
- vacuum packaging /
- microbial diversity

HTML全文

图 1 不同包装条件下4 ℃贮藏冷鲜鸡TVC（A）及TVB-N（B）的变化

Figure 1. Changes in TVC (A) and TVB-N (B) of chilled chicken stored at 4 ℃ under different packaging conditions

注：MAP：气调包装样品；N₂：充氮包装样品；VP：真空包装样品；PP：托盘包装样品；不同大写字母表示同一包装方式下不同贮藏天数的显著性差异（P<0.05）；不同小写字母表示同一贮藏天数下不同包装方式间显著性差异（P<0.05）。

下载: 全尺寸图片幻灯片

图 2 维恩图

Figure 2. Venn diagram

注：CS：第0 d的对照样品；MAP：第7 d气调包装样品；N₂：第7 d充氮包装样品；VP：第 7 d真空包装样品；PP：第7 d托盘包装样品；表1，图3~图5同。

下载: 全尺寸图片幻灯片

图 3 不同包装条件下 4 ℃下保存的冷鲜鸡科（A）和属（B）水平的细菌相对丰度

Figure 3. Relative abundance of bacteria at the level of family (A) and genus (B) of chilled chicken stored at 4 ℃ under different packaging condition

下载: 全尺寸图片幻灯片

图 4 冷鲜鸡贮藏期间微生物群落变化的热图

Figure 4. Heat map of microbial community changes during storage of chilled chicken

注：选择本研究获得的属水平上相对丰度在前20位的细菌。

下载: 全尺寸图片幻灯片

图 5 冷藏期间冷鲜鸡的微生物群属水平的PCA图

Figure 5. PCA plots of microbiota genus levels of chilled chickens during cold storage

下载: 全尺寸图片幻灯片

表 1 alpha多样性部分指数统计表

Table 1. Statistical table of selected indices of alpha diversity

Sample ID	Shannon指数	Simpson指数	覆盖率
CS	5.74±0.33^a	0.963±0.005^a	1.00
MAP	3.24±0.15^b	0.807±0.026^b	1.00
N₂	2.74±0.21^bc	0.753±0.041^c	1.00
VP	3.06±0.19^bc	0.800±0.024^b^c	1.00
PP	3.10±0.08^c	0.807±0.012^bc	0.996±0.0047
注：同列不同小写字母表示差异显著P<0.05。

下载: 导出CSV

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