Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower tha...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/4/623 |
| _version_ | 1797298241835892736 |
|---|---|
| author | Zhoulin Wu Maoqin Xu Wei He Xiaoyu Li Chaoqing Qiu Jiamin Zhang |
| author_facet | Zhoulin Wu Maoqin Xu Wei He Xiaoyu Li Chaoqing Qiu Jiamin Zhang |
| author_sort | Zhoulin Wu |
| collection | DOAJ |
| description | The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly (<i>p</i> < 0.05) lower than that in meat without salt added before 6 days. Over time, the content of thiobarbituric acid reactive substances (TBARS) showed a progressive trend, but a rapid increase occurred in salted meat. High-throughput sequencing showed that the microflora of each sample had a positive trend in alpha diversity and a negative trend in beta diversity. Bacterial taxonomic analysis indicated that the initial microbial flora for chilled rabbit meat was dominated by <i>Shigaella</i>, <i>Bacteroides</i>, and <i>Lactococcus</i>, and the population of <i>Brochothrix</i> and <i>Psychrobacter</i> increased over time and became the dominant spoilage bacterium. In particular, the addition of salt significantly reduced the abundance of <i>Psychrobacter</i> and <i>Brochothrix</i>. These findings might provide valuable information regarding the quality monitoring of rabbit meat during chilled storage. |
| first_indexed | 2024-03-07T22:32:53Z |
| format | Article |
| id | doaj.art-b711953a5c8d49dca5d6d47b5db5ff38 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:53Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b711953a5c8d49dca5d6d47b5db5ff382024-02-23T15:16:36ZengMDPI AGFoods2304-81582024-02-0113462310.3390/foods13040623Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled StorageZhoulin Wu0Maoqin Xu1Wei He2Xiaoyu Li3Chaoqing Qiu4Jiamin Zhang5Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaThe freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly (<i>p</i> < 0.05) lower than that in meat without salt added before 6 days. Over time, the content of thiobarbituric acid reactive substances (TBARS) showed a progressive trend, but a rapid increase occurred in salted meat. High-throughput sequencing showed that the microflora of each sample had a positive trend in alpha diversity and a negative trend in beta diversity. Bacterial taxonomic analysis indicated that the initial microbial flora for chilled rabbit meat was dominated by <i>Shigaella</i>, <i>Bacteroides</i>, and <i>Lactococcus</i>, and the population of <i>Brochothrix</i> and <i>Psychrobacter</i> increased over time and became the dominant spoilage bacterium. In particular, the addition of salt significantly reduced the abundance of <i>Psychrobacter</i> and <i>Brochothrix</i>. These findings might provide valuable information regarding the quality monitoring of rabbit meat during chilled storage.https://www.mdpi.com/2304-8158/13/4/623rabbit meatchilled storagephysicochemical propertieshigh throughput sequencingspoilage |
| spellingShingle | Zhoulin Wu Maoqin Xu Wei He Xiaoyu Li Chaoqing Qiu Jiamin Zhang Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage Foods rabbit meat chilled storage physicochemical properties high throughput sequencing spoilage |
| title | Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage |
| title_full | Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage |
| title_fullStr | Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage |
| title_full_unstemmed | Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage |
| title_short | Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage |
| title_sort | unraveling the physicochemical properties and bacterial communities in rabbit meat during chilled storage |
| topic | rabbit meat chilled storage physicochemical properties high throughput sequencing spoilage |
| url | https://www.mdpi.com/2304-8158/13/4/623 |
| work_keys_str_mv | AT zhoulinwu unravelingthephysicochemicalpropertiesandbacterialcommunitiesinrabbitmeatduringchilledstorage AT maoqinxu unravelingthephysicochemicalpropertiesandbacterialcommunitiesinrabbitmeatduringchilledstorage AT weihe unravelingthephysicochemicalpropertiesandbacterialcommunitiesinrabbitmeatduringchilledstorage AT xiaoyuli unravelingthephysicochemicalpropertiesandbacterialcommunitiesinrabbitmeatduringchilledstorage AT chaoqingqiu unravelingthephysicochemicalpropertiesandbacterialcommunitiesinrabbitmeatduringchilledstorage AT jiaminzhang unravelingthephysicochemicalpropertiesandbacterialcommunitiesinrabbitmeatduringchilledstorage |