Fecha de publicación: 17/12/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 4063: Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage
Foods doi: 10.3390/foods13244063
Authors:
Anna Augustyńska-Prejsnar
Miroslava Kačániová
Paweł Hanus
Zofia Sokołowicz
Mirosław Słowiński

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 Pseudomonas. The proportionate content of Pseudomonas bacteria ranged from 89% on day 8 to 95% on day 11th of storage. The majority of the unfavourable microflora (Aeromonas species, Alcaligenes spp., Klebsiella spp., and Yersinia 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.