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

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