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In order to establish an effective mechanism for predicting spoilage of chilled goose breast meat, the microfloral succession was investigated by high-throughput sequencing and the dominant spoilage bacteria of chilled goose breast meat were determined. Meanwhile, the effects of three dominant spoilage bacteria on the volatile flavor substances of chilled goose breast meat were characterized by using gas chromatography-ion mobility spectrometry (GC-IMS) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the diversity of microflora was richer during the early and late storage periods. The dominant phylum was Amoeba, and the dominant spoilage bacterium was Pseudomona. Pseudomona began to grow significantly starting from day 3 and reached a peak with a relative abundance of 96.79% on day 9. Contamination with the dominant spoilage bacteria significantly affected the composition of volatile components in goose breast at the end of storage, resulting in higher proportions and contents of esters and ketones than fresh goose breast. Orthogonal partial least squares discrimination analysis (OPLS-DA) showed that methyl palmitoleate, methyl palmitate, ethyl oleate, methyl linoleate, ethyl linoleate, ethyl palmitoleate, 3-hydroxy-2-butanone, methyl trans-oleate, ethyl trans-oleate and neopentyl hexanoate were the major contributors to the volatile flavor of spoiled goose breast.

The traditional hulling of Camellia oleifera fruit is mainly manual, with high work intensity, high labor cost and low production efficiency. Mechanized hulling is the inevitable trend of modernization of Camellia oleifera industry. The existing hulling device of Camellia oleifera fruit has poor universality, low hulling rate and high seed kernel breakage rate, which affects the popularization of mechanized hulling technology of Camellia oleifera. By comparing the existing hulling methods of Camellia oleifera, the structure and working principle of each hulling device were analyzed, their advantages and disadvantages were summarized, and their development direction was prospected.