Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat

• Published in: Food research international Vol. 191; p. 114651
• Main Authors: Tong, Xiaoyang, Han, Xueqin, Wu, Songheng, Pang, Jinxin, Fu, Juan, Sun, Jianguang, Qiao, Yongjin, Zhang, Yi
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.09.2024
• Subjects: 16S rDNA sequencing; Bacterial community dynamics; HS-GC-IMS; Pigeon breast meat; Principal component analysis; Spearman correlation analysis; Volatile aroma; MAP10; EBI10; VOCs; MAP20; EBI20; Pigeon breast meat; HS-GC-IMS; EBI; CR; MA10; MA20; Volatile aroma; 16S rDNA sequencing; PBM; Spearman correlation analysis; MAP; Bacterial community dynamics; Principal component analysis
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114651

[Display omitted] •Lactococcus, Psychrobacter, and Pseudomonas were the main spoilage genera.•α-terpinolene and γ-butyrolactone could be markers of pigeon breast meat spoilage.•50 % CO2 + 50 % N2 can effectively maintain the aroma of pigeon breast meat.•The Spearman analysis shown correlations between bacteria and aroma. To understand the relationship between changes in aroma and bacteria in pigeon breast meat (PBM) during preservation, bacterial communities and volatile compounds in PBM were analyzed using high-throughput sequencing and gas chromatography–ion mobility spectrometry. Analyses of total viable bacteria counts revealed that modified atmospheric packaging (MAP) and electron beam irradiation (EBI) could be used to extend the shelf-life of PBM to 10 d and 15 d, respectively. Furthermore, Lactococcus spp. and Psychrobacter spp. were the dominant bacterial genera of the MAP and EBI groups, respectively. The results of the study revealed 91 volatile organic compounds, one of which, butanal, was the most intense volatile organic compound while being an important source of aroma differences between the physical preservation techniques. Alpha-terpinolene, acetoin-M, gamma-butyrolactone, 1-hexanol-M, and 2,6-dimethyl-4-heptanone may be markers of PBM spoilage. During preservation, the MA group (treatment with 50 % CO2 + 50 % N2) demonstrated greater stabilization of PBM aroma. A Spearman correlation analysis showed that Lactococcus spp., Psychrobacter spp., and Pseudomonas spp. were the dominant bacterial genera of PBM during preservation and were closely related to an increase in the intensity of anisole, 2-methyl-3-furanthiol, and 5-methyl-2-furanmethanol, respectively. Lactococcus spp. and Psychrobacter spp. play crucial roles in the sensory degradation of PBM. In this study, we analyzed the changes in bacterial genera and volatile organic compounds of PBM under different physical preservation techniques to identify a suitable method for preserving PBM and evaluating its freshness.