The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. (January 2022)

• Record Type: Journal Article
• Authors: Yang, Jun; Yang, Xiaoyin; Liang, Rongrong; Zhu, Lixian; Mao, Yanwei; Dong, Pengcheng; Hopkins, David L.; Luo, Xin; Zhang, Yimin
• Is Part Of: Food research international. Volume 151(2022)
• Publication Date: 2022-01
• Subjects: Beef spoilage -- High oxygen packaging -- CO2 antibacterial effect -- Microbial diversity -- Pseudomonas; 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.2021.110872
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The microbiota and quality of HiOx-MAP beef with various CO2 levels were studied. Different microbiota dynamics occurred in 50%O2 /40%CO2 /10%N2 and 50%O2 /50%N2 MAP. High CO2 MAP extended the shelf-life over 20 d and maintained a good color. Pseudomonas and Brochothrix were the dominant bacteria under both MAP. P. fragi and P. weihenstephanensis were inhibited by high level of CO2 . Abstract: The objective of this study was to establish the effect of CO2 on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO2 treated 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 CO2 in 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-CO2 treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO2 containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi, and this species was inhibited significantly by CO2, followed by P. weihenstephanensis . Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO2 treated MAP. Overall, the application of CO2 in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.