The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
复制标题
高氧气调包装牛排冷藏过程中细菌群落对二氧化碳的响应
DOI：
10.1016/j.foodres.2021.110872
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发表时间：
2021
影响因子：
8.1
通讯作者：
Yimin Zhang
中科院分区：
文献类型：
--
作者：
Jun Yang;Xiaoyin Yang;Rongrong Liang;Lixian Zhu;Yanwei Mao;Pengcheng Dong;David L. Hopkins;Xin Luo;Yimin Zhang
本研究的目的是建立在两种高氧气调包装（HiOx-MAP）类型（CO2处理MAP：50%O2/40%CO2/10%N2;控制MAP：50%O2/50%N2）下，CO2对牛排中细菌群落的影响。将牛排在2 °C下储存20天。对气体成分、肉色、pH值、挥发性盐基氮、总活菌数和微生物群落动态进行了监测。与对照MAP相比，对照MAP中的高水平CO2显著延迟细菌生长，导致明亮的红色以及延长保质期至20天以上。随着贮藏时间的延长，两种MAP牛排的微生物多样性均下降，但高CO2处理的MAP牛排的微生物多样性更为复杂。当TVC值接近对照MAP的货架期阈值时，假单胞菌和Brochothrix是优势细菌，而含CO2的MAP下的假单胞菌和沙雷氏菌的丰度低于对照MAP。引起对照MAP牛排腐败的优势假单胞菌为P. fragi，CO2对该物种的生长有显著的抑制作用，P. weihenstephanensis。因此，P. versuainstead of P.在CO2处理的MAP条件下，fragi成为优势种。总体而言，CO2在HiOx-MAP中的应用影响了微生物群落的演替，对保持牛肉品质具有重要作用。
The objective of this study was to establish the effect of CO2on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO2treated MAP: 50% O2/40% CO2/10% N2; control MAP: 50% O2/50% N2). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO2in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO2treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP,PseudomonasandBrochothrixwere the predominant bacteria, whilePseudomonasandSerratiaunder the CO2containing MAP were at a lower abundance than under the control MAP. The dominantPseudomonasspecies causing spoilage in the control MAP steaks wasP. fragi, and this species was inhibited significantly by CO2, followed byP. weihenstephanensis. Inversely,P. versutainstead ofP. fragibecame the dominantPseudomonasspecies under the CO2treated MAP. Overall, the application of CO2in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.