Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2021-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301671 |
| _version_ | 1826830170170851328 |
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| author | Wenfu Hou Qiqi Yue Wen Liu Ji Wu Yang Yi Hongxun Wang |
| author_facet | Wenfu Hou Qiqi Yue Wen Liu Ji Wu Yang Yi Hongxun Wang |
| author_sort | Wenfu Hou |
| collection | DOAJ |
| description | Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp. |
| first_indexed | 2024-03-12T05:40:38Z |
| format | Article |
| id | doaj.art-881f918797434061b996aae8d5416a10 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2025-02-16T09:30:42Z |
| publishDate | 2021-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-881f918797434061b996aae8d5416a102025-02-03T02:33:31ZengTsinghua University PressFood Science and Human Wellness2213-45302021-01-011017277Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acidWenfu Hou0Qiqi Yue1Wen Liu2Ji Wu3Yang Yi4Hongxun Wang5College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China; Corresponding authors.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR ChinaSchool of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR ChinaSchool of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China; Corresponding authors.Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.http://www.sciencedirect.com/science/article/pii/S2213453020301671Kojic acidDuck meatSpoilageHigh-throughput sequencing |
| spellingShingle | Wenfu Hou Qiqi Yue Wen Liu Ji Wu Yang Yi Hongxun Wang Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid Food Science and Human Wellness Kojic acid Duck meat Spoilage High-throughput sequencing |
| title | Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid |
| title_full | Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid |
| title_fullStr | Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid |
| title_full_unstemmed | Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid |
| title_short | Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid |
| title_sort | characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid |
| topic | Kojic acid Duck meat Spoilage High-throughput sequencing |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301671 |
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