Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃

Yang Lei,Jichao Huang,Yiqun Cheng,Yali Zhang,Tianran Huang,Ming Huang

Food Research International（2022）

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摘要

•Bacterial diversities and volatilome of packaged braised chicken (BC) were assayed.•Staphylococcus and Serratia were the abundant genera in MAP and VP samples.•A total of 32 VOCs was detected in all the groups during storage.•Staphylococcus positively correlated with the VOCs except heptanoic acid.•The results provide insights to exploit appropriate control measures to BC spoilage.

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关键词

Bacterial communities,Volatile compounds,High-throughput sequencing,HS-SPME-GC–MS,Braised chicken,Spoilage

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