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| Evaluation of the Spoilage Ability of the Spoilage Bacteria in Fresh Beef Sausages |
| HAN Mengjiao, PAN Qiong, CHEN Conggui, XU Baocai, LUO Huiting, LI Peijun |
| School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China |
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Abstract To investigate the spoilage ability of the spoilage bacteria in refrigerated fresh beef sausages, this study carried out primary screening using model systems and in situ spoilage evaluation. After selective culture, isolation and purification, 41 spoilage strains were obtained. Based on their ability to produce gas, slime and odor, as well as proteolytic and lipolytic activity, three spoilage bacteria were selected. According to 16S rDNA and phylogenetic tree analysis, they were identified as Serratia grimesii V5-2, Serratia proteamaculans V10, and Serratia liquefaciens V18, respectively. These strains and Kurthia zopfii K17-2 were inoculated separately into sterilized minced beef. Results showed that at the 8th day of storage, the total bacterial count, pH and total volatile basic nitrogen (TVB-N) content were significantly higher in the Serratia inoculated groups than in the K. zopfii K17-2 inoculated group and the non-inoculated control group (P < 0.05). Additionally, treatment with each of these Serratia strains damaged the structure of beef myofibrillar protein and resulted in the production of unpleasant odor and slime and a decline in the sensory quality of beef mince. Furthermore, the spoilage capacity of the strains, as evaluated by TVB-N yield factor, was ranked as follows: S. grimesii V5-2 > S. proteamaculans V10 > S. liquefaciens V18. The findings of this research hold significant importance for exploring the spoilage mechanism of meat-derived Serratia and for devising strategies to control the spoilage of fresh beef sausages.
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2026, Vol. 40 
