Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
The aim of this study was to investigate the differences of quality indexes, bacterial community and volatile organic compounds (VOCs) of industrial-scale tiger skin chicken feet (TSCF) under air packaging (AP) and vacuum packaging (VP). The results showed that the pH, total volatile basic nitrogen, total number of bacterial colony, and sensory scores in VP group changed less than those in AP group during the storage period. Different packaging conditions also had significant effects on bacterial community at the genus levels. Weissella and Lactococcus was the dominant genus in AP group, while Lactiplantibacillus and Pediococcus also had the large proportions in addition to Weissella and Lactococcus in VP group, which also led to the differences in VOCs between the two groups. Several VOCs could be used as potential spoilage indicators, including 2-octanone, ethanol, ethyl acetate and acetic acid in AP-stored TSCF, and 2-octanone, ethanol, ethyl acetate, 2-butyl-1-octanol, (R)-2-butanol, (E)-3-hexenoic acid and 2-butanone in VP-stored TSCF. Correlation analysis showed that these predominance spoilage microorganisms were significantly correlated with these VOCs of TSCF during the storage period. This study can provide a theoretical basis for understanding of the spoilage process of TSCF.