Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 252 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043753

Effects of secondary sterilization on quality and swelling-associated microbial community structure in vacuum-packed roasted goose

  • HAN Qi ,
  • HU Yingchun ,
  • SONAM Wangmo ,
  • TASHI Lhamo ,
  • JIN Yinan ,
  • LI He
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  • 1(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China)
    3(College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Received date: 2025-07-01

  Revised date: 2025-08-13

  Online published: 2025-12-25

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Abstract

To address the challenges of package swelling and short shelf life in vacuum-packaged roast goose, this study investigated the effects of secondary heat sterilization.Samples were divided into two groups:with and without secondary sterilization.Each group underwent a swelling test at ambient temperature (25±2 ℃) and a storage test at refrigeration temperature (4 ℃).Microbial diversity was analyzed after swelling, and microbial counts and quality attributes were monitored during storage at 4 ℃.Results showed distinct differences in microbial communities after swelling.Lactobacillus and Weissella were dominant in the non-sterilized group, whereas thermotolerant Paenibacillus prevailed in the sterilized group.During storage at 4 ℃, microbial loads increased significantly in both groups, with a faster rise in the non-sterilized samples.All quality indicators declined significantly.However, the sterilized group showed significantly lower moisture content, lightness (L*), and redness (a*) values.Initial hardness was higher than in the non-sterilized group, while no significant difference was observed at the end of storage.The sterilized group had lower pH and sensory scores initially but higher values at the end of storage.In the early stage, protein and lipid oxidation levels were higher in the sterilized group, but became comparable or lower than those in the control group at the end.These findings indicate that secondary sterilization can effectively suppress microbial growth and reduce microbial abundance during storage, although it may be harmful to certain quality attributes.The study provides theoretical support for the development of targeted antimicrobial strategies and the extension of shelf life in the vacuum-packaged roast goose.

Key words： roasted goose; secondary sterilization; quality; package swelling; microbial diversity

Cite this article

HAN Qi , HU Yingchun , SONAM Wangmo , TASHI Lhamo , JIN Yinan , LI He . Effects of secondary sterilization on quality and swelling-associated microbial community structure in vacuum-packed roasted goose[J]. Food and Fermentation Industries, 2025 , 51(23) : 252 -259 . DOI: 10.13995/j.cnki.11-1802/ts.043753

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