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

Abstract

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.

Keywords

• goose breast meat; high-throughput sequencing; microbial community structure; volatile compounds