Decoding spoilage metabolism in chicken breast: a functional microbial perspective on off-flavor formation

Abstract

This study systematically investigates the relationship between microbial metabolism and flavor compound formation in chicken breast storage at different temperatures (chilling at 4 °C, super-chilling at −4 °C, and freezing at −18 °C), with a focus on the mechanisms underlying spoilage and flavor changes. After 12 days at 4 °C, spoilage-associated microorganisms (including Pseudomonas fragi, Pseudomonas gessardii, Serratia liquefaciens, Brochothrix thermosphacta, Serratia marcescens, and Pseudomonas psychrophila) proliferated significantly, contributing to the accumulation of spoilage markers such as dimethyl disulfide, dimethyl trisulfide, trimethylamine, and bitter amino acids, leading to a marked deterioration in flavor. In contrast, storage at −4 °C effectively inhibited microbial activity, reduced spoilage-related flavor compounds, and preserved the original flavor of chicken breast, with results comparable to those at −18 °C after 30 days. Additionally, the study emphasizes the complex relationship between microbial community metabolism and flavor compound formation, highlighting key metabolic pathways (e.g., alanine, aspartate, and glutamate metabolism, the TCA cycle, and arginine biosynthesis) that play a pivotal role in flavor development. A metabolic profile was constructed to further elucidate these metabolic processes. This study introduces super-chilling as an effective temperature condition for preserving meat, offering new insights into the role of microbial activity in driving flavor changes during spoilage.