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Research Article | Open Access

Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid

Wenfu Houa( ), Qiqi Yuea, Wen Liua, Ji Wua, Yang Yib, Hongxun Wangb
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, China
School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.

Keywords

High-throughput sequencingKojic acidDuck meatSpoilage

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Food Science and Human Wellness
Volume 10 Issue 1,
January 2021
Pages 72-77
DOI: 10.1016/j.fshw.2020.05.015
Cite this article:
Hou W, Yue Q, Liu W, et al. Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid. Food Science and Human Wellness, 2021, 10(1): 72-77. https://doi.org/10.1016/j.fshw.2020.05.015

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Received: 17 October 2019
Revised: 07 April 2020
Accepted: 26 May 2020
Published: 12 June 2020
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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