Skip to main content
SpringerLink
Log in

Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn’t affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that Staphylococcus equorum, Weissella sp., Leuconostoc mesenteroides became the dominating bacteria of PSDW at the end of storage, and high barrier cover film, general barrier base film and spice ratio 1:1, had a better inhibition effect on bacteria in PSDW products, which could be used as the condition for PSDW storage. This study will help PSDW processing enterprises visualize the biodiversity of PSDW during storage, and choose the best condition for the subsequent processing.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Al-Bachir M (2005) The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products. Int J Food Sci Tech 40(2):197–204

    Article  CAS  Google Scholar 

  • Al-Nehlawi A, Saldo J, Vega LF, Guri S (2013) Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelflife and quality of chicken drumsticks. Meat Sci 94(1):1–8

    Article  CAS  Google Scholar 

  • Borch E, Kant-Muermans ML, Blixt Y (1996) Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33:103–120

    Article  CAS  Google Scholar 

  • Chaix E, Couvert O, Guillaume C, Gontard N, Guillard V (2015) Predictive Microbiology coupled with gas (O2/CO2) transfer in food/packaging systems: how to develop an efficient decision support tool for food packaging dimensioning. Compr Rev Food Sci F 14(1):1–21

    Article  CAS  Google Scholar 

  • Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K (2013) Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 167:29–43

    Article  CAS  Google Scholar 

  • Greppi A, Ferrocino I, Storia AL, Rantsiou K, Ercolini D, Cocolin L (2015) Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches. Int J Food Microbiol 212:67–75

    Article  CAS  Google Scholar 

  • Gunes G, Kirkin C (2012) Handbook of food process design- Design of modified and controlled atmospheres, vol 43. Wiley, pp 1340–1368

  • Jiang Y, Gao F, Xu XL, Su Y, Ye KP, Zhou GH (2010) Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE. Meat Sci 86:889–895

    Article  CAS  Google Scholar 

  • Jiang Y, Gao F, Xu XL, Ye KP, Zhou GH (2011) Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCR. J Food Sci 76(1):27–33

    Article  Google Scholar 

  • Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJE (2008) Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora. Food Microbiol 25:915–921

    Article  CAS  Google Scholar 

  • Lloret E, Picouet PA, Trbojevich R, Fernandez A (2016) Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends. LWT Food Sci Tech 66:582–589

    Article  CAS  Google Scholar 

  • Marui J, Boulom S, Panthavee W, Momma M, Kusumoto KI, Nakahara K, Saito M (2014) Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos. Fish Sci 80:1109–1115

    Article  CAS  Google Scholar 

  • Muyzer G, De Wall EC, Uitterlinden AG (1993) Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl Environ Microbiol 59:695–700

    CAS  Google Scholar 

  • Nychas GJE, Skandamis P (2005) Fresh meat spoilage and modified atmosphere packaging (MAP). In: Sofos J (ed) Improving the safety of fresh meat. Woodhead Publishing Ltd, Cambridge, pp 461–493

    Chapter  Google Scholar 

  • Osés SM, Diez AM, Melero B, Luning PA, Jaime I, Rovira J (2013) Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres. Food Microbiol 36:216–222

    Article  Google Scholar 

  • Pastoriza L, Bernardez M (2011) Salmon in modified atmospheres using high- and low-barrier packaging materials. CyTA-J Food 9(2):126–130

    Article  CAS  Google Scholar 

  • Patsias A, Badeka AV, Savvaidis IN, Kontominas MG (2008) Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets. Food Microbiol 25(4):575–581

    Article  CAS  Google Scholar 

  • Pettersen MK, Nissen H, Eie T (2004) Effect of packaging materials and storage conditions on bacterial growth, off-odour, pH and colour in chicken breast fillets. Packaging Tech Sci 17(3):165–174

    Article  CAS  Google Scholar 

  • Pisacane V, Callegari ML, Puglisi E, Dallolio G, Rebecchi A (2015) Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix. Int J Food Microbiol 207:57–65

    Article  CAS  Google Scholar 

  • Połka J, Rebecchi A, Pisacane V, Morelli L, Puglisi E (2015) Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons. Food Microbiol 46:342–356

    Article  Google Scholar 

  • Tucker GS (2008) Food biodeterioration and preservation-Modified atmosphere packaging (MAP), vol 20, issue 11. Wiley, pp 31–57

  • Wang Q, Li J, Fan YW, Deng ZY, Du JP (2010) The influence of spices on the flavor compounds of sauced duck and safety research. China Condiment 5(35):108–117 (in Chinese)

    Google Scholar 

  • Xie B (2012) Study on the optimization of the sauce halogen duck’s neck processing technology and the establishing of HACCP system. Master thesis of Hunan Agricultural University (in Chinese)

  • Yin X (2008) Study on synthetical preservation technology in pasteurized poultry product (spiced duck neck). Master thesis of Wuhan Polytechnic University (in Chinese)

  • Young LL, Reviere RD, Cole AB (1988) Fresh red meats: a place to apply modified atmospheres. Food Technol 42:65–69

    Google Scholar 

  • Zhang XX, Wang HH, Li N, Li M, Xu XL (2015) High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia. LWT Food Sci Tech 64:1123–1129

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by China Agriculture Research System (CARS-36-11B), Fundamental Research Funds for the Central Universities (KJQN201548) and Natural Science Foundation of China (Project 31401558).

Author information

Authors and Affiliations

  1. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, People’s Republic of China

    Keping Ye, Jian Jiang, Yuefan Wang, Yifan Hou, Mei Liu & Jia Liu

  2. Nanjing Tech University, Nanjing, 211800, Jiangsu, People’s Republic of China

    Chengxiang Guo

Authors
  1. Keping Ye
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jian Jiang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yuefan Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yifan Hou
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mei Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jia Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Chengxiang Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Keping Ye.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ye, K., Jiang, J., Wang, Y. et al. Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage. J Food Sci Technol 54, 1073–1079 (2017). https://doi.org/10.1007/s13197-017-2535-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2535-6

Keywords

Search

Navigation