Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage

• Published in: Foods 2024-12, Vol.13 (24), p.4063
• Main Authors: Augustyńska-Prejsnar, Anna, Kačániová, Miroslava, Hanus, Paweł, Sokołowicz, Zofia, Słowiński, Mirosław
• Format: Article
• Language: English
• Subjects: Alcaligenes; Bacteria; Chickens; Cold storage; Flora; Food; Klebsiella; Lasers; Mass spectrometry; Mass spectroscopy; Meat; microbiological quality; Microbiology; Microbiota (Symbiotic organisms); Microflora; Microorganisms; Poultry; poultry meat; Proteins; Pseudomonas; Psychrophilic bacteria; refrigerated storage; Scientific imaging; Sensory evaluation; Sensory perception; Sensory properties; sensory quality; Spoilage
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13244063

The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C). Bacterial identification based on peptidic spectra obtained by matrix-assisted laser desorption ionisation time-of-flight (MALDI-TOF MS) mass spectrometry is a rapid, inexpensive, and accurate method for identifying isolates that belong to certain bacterial phyla. The microbiological and sensory quality was assessed on the 1st and 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th day of refrigerated storage. The study identified psychrophilic bacteria to be the dominant microflora during the entire period of refrigerated storage. The species profile of the bacteria, however, varied in the subsequent days of storage. From the 8th day of storage, the profile was dominated by bacteria of the genus . The proportionate content of bacteria ranged from 89% on day 8 to 95% on day 11th of storage. The majority of the unfavourable microflora ( species, spp., spp., and spp.) were observed on the 11th day of storage, which indicates that meat spoilage processes had commenced. The quality of breast meat from broiler chickens stored at 0.5 °C+/-0.5 °C was sensorially acceptable up to the 8th day of storage.