Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis. (July 2021)

• Record Type: Journal Article
• Authors: Bassey, Anthony P.; Chen, Yongfang; Zhu, Zongshuai; Odeyemi, Olumide A.; Frimpong, Evans B.; Ye, Keping; Li, Chunbao; Zhou, Guanghong
• Is Part Of: Food research international. Volume 145(2021)
• Publication Date: 2021-07
• Subjects: Modified atmosphere package -- Pork loins -- Spoilage -- High-throughput sequencing -- Bacterial community; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110412
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The spoilage index and bacterial diversity of modified atmosphere packaged chilled pork loins were assayed. Pork color was highly retained by 70%O2 /30%CO2 composition. 70%N2 /30%CO2 markedly reduced the spoilage indicators (pH, TVB-N, TBARS) and key spoilers. 70%N2 /30%CO2 and 20%O2 /60%N2 /20%CO2 inhibited Pseudomonas spp. and Brochothrix spp.. Abstract: Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative. In this study, quality indexes and bacterial enumeration often used as spoilage indicators were employed to assess MAP fresh pork under chilled (4 °C) storage for 21 d. The results indicated that 70%O2 /30%CO2 (Group A) retained more redness (a*) content, while 70%N2 /30%CO2 (Group B) markedly reduced spoilage indicators compared to the control group. Notably, high-throughput sequencing indicated that Group B and 20%O2 /60%N2 /20%CO2 (Group C) inhibited the growth of abundant spoilers, Pseudomonas spp . and Brochothrix spp . Thus, MAP (Group B and C) has promising potential in inhibiting predominant meat spoilers during chilled storage. This study provides valuable information to food industries on the potential application of MAP to control meat spoilage in Chinese markets.