Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light

Maintaining the freshness and safe quality of chilled chicken is essential due to its high susceptibility to spoilage. To address this concern, pulsed light treatment, a strategy to reduce microbial loading of meat and extend food shelf life during storage, was studied. The results show that polyamide/polyethylene composite film bags (PA/PE) as packaging materials are suitable for pulsed light treatment with 80.67% energy transmission and high inactivation efficiency of microorganisms. Based on the results of total viable counts, pH, and total volatile basic nitrogen (TVB-N), the shelf life of chilled chicken in Group BP (pulsed light irradiation before packaging) and Group AP (pulsed light irradiation after packaging) was extended by 2–3 days compared to Group C (control, without pulsed light treatment). Importantly, the pulsed light treatment had no adverse impact on the odor of chilled chicken, as assessed by volatile organic compounds. The microbial community of chilled chicken was significantly altered by pulsed light treatment. In Group C, the dominant spoilage bacteria were Acinetobacter and Pseudomonas, with a relative abundance of 55.14%. In comparison, the top two relative abundances of Acinetobacter and Myroides in Group BP accounted for 67.93%, while in Group AP, Acinetobacter and Vagococcus were the predominant species, making up 62.80% of the microbial community. The findings suggest that pulsed light treatment is applicable to preserve chilled chicken and extend its shelf life.