冷鲜鹅胸肉微生物群落分析及其对挥发性风味的影响

Microbial Community of Chilled Goose Breast and Its Effect on Volatile Flavor Components

为建立有效的冷鲜鹅胸肉腐败预测机制,通过高通量测序技术分析鹅胸肉在冷藏期间的菌相演替变化规律,最终确定鹅胸肉在冷藏期间的优势腐败菌,并结合气相色谱-离子迁移谱和固相微萃取-气相色谱-质谱技术表征3种优势腐败菌对冷藏鹅胸肉挥发性风味物质的影响。结果表明,鹅胸肉冷藏过程中贮藏前期和后期菌群多样性更丰富,在门水平上,冷鲜鹅胸肉贮藏过程中的优势菌门是变形菌门;在属水平上,主要优势腐败菌群是假单胞菌,假单胞菌从第3天开始大量增长,在第9天达到峰值,相对丰度达到96.79%。从挥发性化合物成分方面分析,添加优势腐败菌对鹅胸肉贮藏末期挥发性成分组成影响明显,腐败鹅胸肉比新鲜鹅胸肉具有更高比例且更高含量的酯类和酮类,结合物质浓度及正交偏最小二乘判别分析结果可知,棕榈油酸甲酯、棕榈酸甲酯、油酸乙酯、亚油酸甲酯、亚油酸乙酯、棕榈油酸乙酯、3-羟基-2-丁酮、反式油酸甲酯、反式油酸乙酯及新戊基己酸酯是腐败鹅胸肉挥发性风味的主要贡献者。

In order to establish an effective mechanism for predicting spoilage of chilled goose breast meat,the microfloral succession was investigated by high-throughput sequencing and the dominant spoilage bacteria of chilled goose breast meat were determined.Meanwhile,the effects of three dominant spoilage bacteria on the volatile flavor substances of chilled goose breast meat were characterized by using gas chromatography-ion mobility spectrometry(GC-IMS)and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that the diversity of microflora was richer during the early and late storage periods.The dominant phylum was Amoeba,and the dominant spoilage bacterium was Pseudomona.Pseudomona began to grow significantly starting from day 3 and reached a peak with a relative abundance of 96.79%on day 9.Contamination with the dominant spoilage bacteria significantly affected the composition of volatile components in goose breast at the end of storage,resulting in higher proportions and contents of esters and ketones than fresh goose breast.Orthogonal partial least squares discrimination analysis(OPLS-DA)showed that methyl palmitoleate,methyl palmitate,ethyl oleate,methyl linoleate,ethyl linoleate,ethyl palmitoleate,3-hydroxy-2-butanone,methyl trans-oleate,ethyl trans-oleate and neopentyl hexanoate were the major contributors to the volatile flavor of spoiled goose breast.