High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings

In this study, the changes in the quality, microbiological traits, and flavor of Rongchang braised goose during refrigerated storage in air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP) were examined. The results indicated that the shelf life of VP and MAP groups was extended to 6–7 days and 10–11 days, respectively, compared with AP group (4–5 days). Further research revealed that Pseudomonas , Psychrobacter , and Brochothrix contributed synergistically to AP spoilage. Meanwhile, Brochothrix was the dominant spoilage bacterium in VP and MAP treatments. Additionally, GC-IMS analysis revealed the volatile organic compounds (VOCs) associated with corruption in AP (1-hexanal, butanal, 3-penten-2-one, etc.), VP (3-penten-2-one, 1-hexanal, 2-pentanol, etc.), and MAP (1-hexanal, propanoic acid, 1-octen-3-ol, etc.), respectively. Finally, correlation analysis revealed that Pseudomonas , Psychrobacter , and lipid oxidation were closely associated with these spoilage compounds. This research offered new insights into the spoilage process of braised goose under different packagings and provided a potential theoretical basis for preservation by inhibiting spoilage factors. • VP and MAP had a better quality and shelf life. • The spoilage genera in AP were Pseudomonas , Psychrophilus , and Brochothrix . • The spoilage genus in VP and MAP was Brochothrix. • Revealed the spoilaged VOCs in AP, VP, and MAP braised goose. • Correlation analysis revealed the relationship between spoilage bacteria and spoilage VOCs.