title: Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage.
abstract: The objective of this study was to investigate the effect of spices and packaging films on the bacterial dynamics of pot-stewed duck wings (PSDW) during storage at 8°C. The results showed that spices added at a 1 : 1 ratio (weight ratio of pungent spices and fragrant spices) could delay the lag period of bacterial growth and extend the shelf-life of PSDW. Denaturing Gel Gradient Electrophoresis (DGGE) analysis indicated that the predominant bacteria in PSDW at the end of storage were Weisella hellenica, Weisella diestrammenae, Staphylococcus equorum and Streptococcus parauberis, and spices added at a 1 : 1 ratio showed better inhibition for bacteria at the end of storage, except for W. hellenica. Thus, general-purpose and high barrier films in modified atmosphere packaging, had a good barrier effect for the isolation of air, and showed no effect on the bacteria. This study will help PSDW processing companies to understand the biodiversity of PSDW, and provide a scientific basis for the extension of shelf-life.
  
  
  CONCLUSIONS
  This study confirmed that high barrier cover film, general barrier base film and spices added at a 1 : 1 ratio (weight ratio of pungent and fragrant spices), had a better inhibition effect on bacteria in pot-stewed duck wings products, which could be used for processing and storage conditions of this product. Simultaneously, the change in the bacterial community of this product during 8°C storage was analysed, where the predominant bacteria of modified atmosphere packaging pot-stewed duck wings at the end of 8°C storage included Weisella hellenica, Weisella diestrammenae, Staphylococcus equorum and Streptococcus parauberis.
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
authors.forename: K
authors.initials: K
authors.lastname: Ye
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
authors.forename: M
authors.initials: M
authors.lastname: Liu
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
authors.forename: J
authors.initials: J
authors.lastname: Liu
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
authors.forename: J
authors.initials: J
authors.lastname: Jiang
authors.affiliation: Nanjing Technical University, Nanjing, Jiangsu, China.
authors.forename: C
authors.initials: C
authors.lastname: Guo
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D044822:Biodiversity; D002245:Carbon Dioxide / Q000032:analysis; D015169:Colony Count, Microbial; D003296:Cooking; D004372:Ducks; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D013696:Temperature
chemical_list: D002245:Carbon Dioxide
keywords: microbial community; natural spices ratio; packaging film; pot-stewed duck wings; storage