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| Research on Microorganism Changes in Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage |
| ZHAO Jiansheng;LI Zhicheng;CAO Cuihong |
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Abstract Chilled pork packaged in vacuum -packaging, CO-MAP (CO+CO2+N2) package, high-oxygen-MAP (high concentration of O2+CO2+N2) and low-oxygen-MAP (low concentration of O2+CO2+N2) were storaged at(4±1℃) for three weeks.The changes of microorganism were measured weekly. The results showed that: 1) lactic acid bacteria was dominant microorganisms in CO-MAP and vacuum packed (VP)in the end of storage. For the oxygen modified atmosphere packaging Pseudomonas was the dominant bacteria. 2) CO-MAP group could inhibit spoilage bacterial growth but had weak influence on lactic acid bacteria, had a strong inhibitory effect on Pseudomonas, Enterobacteriaceae bacteria all, its inhibition of spoilage bacteria significantly better than a vacuum packing group.
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| [1] |
JIN Linshi, LIU Lina, JIANG Wenxiang, LI Min, DU Pengfei, CAO Jianfang, HU Peng, LIU Yaobo, WANG Weiting, ZHOU Meng. Quality Changes and Succession Pattern of Dominant Spoilage Bacteria in Braised Chicken Legs during Chilled Storage[J]. Meat Research, 2026, 40(7): 10-17. |
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2010, Vol. 24 
