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| Sauced Duck Esophagus: Changes in Physicochemical Indexes during Cold Storage in Modified Atmosphere Packaging and Isolation and Identification of Dominant Spoilage Bacteria |
| LI Dehong, ZHU Chuanhai, YUE Xiaoxia, WANG Xuan, Lü Yunxiong, LIU Junqi, ZHANG Gensheng |
| 1.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 2.Shandong Longda Zhongcheng Agricultural Products Co. Ltd., Heze 274200, China |
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Abstract In order to study the quality changes of modified atmosphere-packaged (MPA) sauced duck esophagus under cold storage conditions, MPA sauced duck esophagus without any antimicrobial was stored under refrigeration (0–4 ℃) for 12 days. Changes in pH value, water activity, thiobarbituric acid reactive substance (TBARs) value, sensory evaluation score and microbial flora were determined during the storage period. The results showed that with the prolongation of storage time, the sensory quality of MPA duck esophagus decreased significantly, and so did the pH value. In addition, the TBARs value showed a significant upward trend, while the water activity decreased but only slightly. The dominant spoilage bacteria in MPA sauced duck esophagus were Pseudomonas parafulva, Bacillus tequilensis and Klebsiella granulomatis and Enterobacter xiangfangensis, as identified by 16S rDNA sequencing.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2019, Vol. 33 
