Analysis of Bacterial Community Succession Pattern during Storage of Chilled Horsemeat

YU Yaxin; ZHAO Xiaofeng; XING Yang; ZHANG Xinglong; ZHANG Peng; NASEN Bayaer; SUN Wenxiu

doi:10.19554/j.cnki.1001-3563.2025.11.010

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (11) : 89-98. DOI: 10.19554/j.cnki.1001-3563.2025.11.010

Agro-products Preservation and Food Packaging

Analysis of Bacterial Community Succession Pattern during Storage of Chilled Horsemeat

YU Yaxin, ZHAO Xiaofeng, XING Yang, ZHANG Xinglong, ZHANG Peng, NASEN Bayaer, SUN Wenxiu

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Abstract

Based on the analysis of spoilage indexes, dominant spoilage flora and their correlation of chilled horsemeat, the work aims to provide a basis for the development of quality control technology of chilled horsemeat. Ten samples were taken on days 0, 3, 6, 9 and 13, respectively, to determine the total colony count and other spoilage indexes of chilled horsemeat, and the 16S rRNA high-throughput sequencing technology was used to analyze the composition of the flora and its correlation with the spoilage indexes. Throughout the storage process, the total number of colonies and volatile saline nitrogen content increased from 2.21 lg(CFU/g) and 6.30 mg/100 g to 6.19 lg(CFU/g) and 17.27 mg/100 g. Alpha and Beta diversity analyses showed that the abundance of microbial communities in the samples showed a decreasing trend with the prolongation of the storage time. The phylum Proteobacteria gradually dominated at the phylum level and the genus Pseudomonas spp. became the main spoilage flora at the late storage stage at the genus level. The central role of Pseudomonas spp. in the spoilage process of chilled horsemeat was further confirmed by the analysis of species composition variability and microbial interactions network. Correlation studies showed that the spoilage process of chilled horsemeat was significantly associated with the succession of the dominant spoilage flora. Pseudomonas spp. as the dominant bacterial genus under tray packaging of chilled horsemeat is significantly related to its quality deterioration, and this study provides a scientific basis for optimizing the preservation technology of chilled horsemeat and improving the quality of the product.

Key words

chilled horsemeat / storage / high-throughput sequencing / community succession / spoilage

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YU Yaxin, ZHAO Xiaofeng, XING Yang, ZHANG Xinglong, ZHANG Peng, NASEN Bayaer, SUN Wenxiu. Analysis of Bacterial Community Succession Pattern during Storage of Chilled Horsemeat[J]. Packaging Engineering. 2025, 46(11): 89-98 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.010

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