Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

Zhaoming Wang; Yuzhu Shi; Kai Zhou; Hui Zhou; Xinfu Li; Cong Li; Zhaobin Wang; Baocai Xu

doi:10.1016/j.foodres.2020.109471

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

Food Res Int. 2020 Oct:136:109471. doi: 10.1016/j.foodres.2020.109471. Epub 2020 Jun 23.

Authors

Zhaoming Wang¹, Yuzhu Shi², Kai Zhou¹, Hui Zhou³, Xinfu Li², Cong Li², Zhaobin Wang⁴, Baocai Xu⁵

Affiliations

¹ Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
² State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
³ Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
⁴ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
⁵ Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: [email protected].

PMID: 32846556
DOI: 10.1016/j.foodres.2020.109471

Abstract

This work investigated the effects of different thermal temperatures (84 °C for 35 min, 95 °C for 30 min, and 121 °C for 20 min) on the shelf life and microbial diversity of Dezhou-braised chicken. During refrigerated storage at 4 °C, the increase rate of total viable counts, pH and TVB-N value, was lower in 95 °C-treated and 121 °C-sterilized groups, when compared with 84 °C-treated group. Electronic nose revealed that the fresh odor of Dezhou-braised chicken treated by 84 °C and 95 °C could be maintained during storage. Additionally, 95 °C contributed to the maintenance of good texture of chicken. High throughput sequencing showed that Bacillus and Clostridium were only very active in 84 °C-treated samples, but not in 95 °C-treated and 121 °C-sterilized samples. Taken together, 95 °C can be developed as one potential thermal treatment temperature for Dezhou-braised chicken, due to its positive effects on maintaining fresh odor and texture together with extending shelf life while also protecting food safety.

Keywords: Dezhou-braised chicken; Microbial diversity; Shelf life; Thermal treatment.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Chickens*
Electronic Nose
Food Packaging*
Meat / analysis
Temperature