Mechanism by Which Inoculation with Specific Spoilage Organisms Caused Spoilage in Chilled Pork
DAI Jinyue, ZENG Xianwen, FANG Limin, YAO Mingyin, LIU Muhua, HUANG Lin
1.Institute of Applied Microbiology, Jiangxi Agricultural University, Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China; 2.Jiangxi Key Laboratory of Modern Agricultural Equipment, College of Engineering, Jiangxi Agricultural University, Nanchang 330045, China
Abstract：Chilled fresh pork was inoculated with Pseudomonas koreensis PS1, Bacillus fusiformis J4 or nothing and stored at 4 ℃. Then, total viable count (TVC), total volatile basic nitrogen (TVB-N) content, protein content, and the activities of lipase, elastase, trypsin and collagenase in pork samples were determined. By doing so, we sought to explain the mechanism by which specific spoilage organisms (SSO) caused spoilage in chilled pork. The results showed that the TVC in all groups increased with storage time until reaching a plateau. The TVC in the two experimental groups exceeded 8.0 (lg (CFU/g)) on the fifth day, which was significantly higher than that of the control group. In the inoculated pork samples, the activities of the above four enzymes were higher than those in the control group, and showed a trend of increasing at first and then decreasing. The activities of elastase, trypsin and collagenase reached the peak on the seventh day, while the peak of lipase activity appeared on the fifth day. At the same time, the protein content decreased continuously in all groups, whereas the TVB-N content increased obviously. On the fifth day, the TVB-N content in the two experimental groups exceeded 15 mg/100 g, which was significantly higher than that of the control group.
戴金岳，曾宪文，方利敏，姚明印，刘木华，黄 林. 特定致腐菌对冷却猪肉的致腐作用机制[J]. 肉类研究, 2019, 33(12): 50-55.
DAI Jinyue, ZENG Xianwen, FANG Limin, YAO Mingyin, LIU Muhua, HUANG Lin. Mechanism by Which Inoculation with Specific Spoilage Organisms Caused Spoilage in Chilled Pork. Meat Research, 2019, 33(12): 50-55.
2019, Vol. 33 
