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Research Article | Open Access

Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

Haodong Wanga,, Liangting Shaoa, Jinhao Zhanga, Xinglian Xua, Jianjun Lib, Huhu Wanga,b( )
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Yantai XiWang Meat Food Co., Ltd., Yantai 264000, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

Chilled chicken is inevitably contaminated by microorganisms during slaughtering and processing, resulting in spoilage. Cutting parts of chilled chicken, especially wings, feet, and other skin-on products, are abundant in collagen, which may be the primary target for degradation by spoilage microorganisms. In this work, a total of 17 isolates of spoilage bacteria that could secrete both collagenase and lipase were determined by raw-chicken juice agar (RJA) method, and the results showed that 7 strains of Serratia, Aeromonas, and Pseudomonas could significantly decompose the collagen ingredients. The gelatin zymography showed that Serratia liquefaciens (F5) and Pseudomonas saponiphila (G7) had apparent degradation bands around 50 kDa, and Aeromonas veronii (G8) and Aeromonas salmonicida (H8) had a band around 65 and 95 kDa, respectively. The lipase and collagenase activities were detected isolate-by-isolate, with F5 showing the highest collagenase activity. For spoilage ability on meat in situ, F5 performed strongest in spoilage ability, indicated by the total viable counts, total volatile basic nitrogen content, sensory scores, lipase, and collagenase activity. This study provides a theoretical basis for spoilage heterogeneity of strains with high-producing collagenase in meat.

Keywords

BacteriaHeterogeneitySpoilageChilled chickenCollagenase

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Food Science and Human Wellness
Volume 13 Issue 3,
May 2024
Pages 1402-1409
DOI: 10.26599/FSHW.2022.9250118
Cite this article:
Wang H, Shao L, Zhang J, et al. Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase. Food Science and Human Wellness, 2024, 13(3): 1402-1409. https://doi.org/10.26599/FSHW.2022.9250118

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Received: 01 September 2022
Revised: 06 October 2022
Accepted: 28 October 2022
Published: 08 February 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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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