关键词: 白切鸡；气调包装；托盘包装；温度；菌群多样性

Abstract: Objective: To analyze the effects of packaging methods and storage temperature on the microbial flora structure in soft-boiled chicken. Methods: Three packaging methods were used in this experiment: tray packaging (AP), 100% N2 (MN) packaging, and 30% CO2/70% N2 (MC) packaging. Soft-boiled chickens were packaged and stored at 4 or 12 ℃. Samples were taken during the middle and late stages of storage. The V3-V4 region of 16S rDNA was sequenced by using Illumina MiSeq high-throughput technology. The results showed that a total of 2 216 operational taxonomic units (OTUs) were obtained at 97% similarity level, and all these OTUs belonged to the bacterial domain, including 5 phyla and 40 genera. Proteobacteria and Firmicutes were the most abundant phyla in all groups, and their relative abundance was 96.93% on average. The dominant bacteria in the AP group at the late stage at either storage temperature were Pseudomonas, significantly different from those in the MN and MC groups. The dominant bacteria in the MC and MN groups were Brochothrix and Serratia at 4 ℃, and Enterobactriaceae and Kluyvera was also observed at 12 ℃. Conclusion: There were significant differences in the dominant microorganisms, microbial diversity, abundance and proportions of soft-boiled chicken with different packaging methods and storage temperatures. This study provides a theoretical basis for delaying the spoilage of soft-boiled chicken during storage.

Key words: soft-boiled chicken; modified atmosphere packaging; tray packaging; temperature; microbial diversity