Microfloral Change of Vacuum-packaged Pork during Chilled Storage

Abstract

Abstract: The microfloral change in vacuum-packaged pork during 4 ℃ storage was explored by traditional bacterial cultivation and PCR-denaturing gradient gel eletrophoresis (PCR-DGGE). Results indicated that lactic acid bacteria (LAB) exhibited a rapid increase and excessive total bacterial counts in the late stage during chilled storage. DGGE combined with the analysis of 16S rRNA gene sequence revealed a complex microflora in chilled pork at the early stage during chilled storage; in contrast, Vagococcus, Carnobacterium, Lactobacillus and Lactococcus, and Brochothrix thermosphacta were the predominant spoilage bacteria at the end of storage period.

Key words: chilled pork, vacuum package, microfloral composition, polymerase chain reaction-denaturing gradient gel eletrophoresis (PCR-DGGE)

CLC Number:

TS251.51

[1]	ZHANG Jiachan, SHAO Qing, WANG Qian, WANG Changtao, ZHAO Dan, LI Meng, SUN Baoguo, LIU Jitao. Extraction and Purification of Ganoderma lucidum Polysaccharides and Mechanistic Study of Their Protective Effect against Oxidative Stress Injury in Human Skin Fibroblast Cells [J]. FOOD SCIENCE, 2020, 41(13): 174-183.
[2]	WU Yanyan, ZHAO Zhixia, LI Laihao, LIN Wanling, DENG Jianchao, CEN Jianwei. Effects of Different Packaging Methods and Storage Conditions on the Quality of Two Low-Salt Cured Tilapia Fillets [J]. FOOD SCIENCE, 2019, 40(9): 241-247.
[3]	WANG Jiayi, WANG Qian, DING Wu. Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork [J]. FOOD SCIENCE, 2018, 39(9): 202-206.
[4]	WU Yanyan, ZHU Xiaojing, LI Laihao, YANG Xianqing, HU Xiao, LIN Wanling, RONG Hui. Comparison of Quality Changes of Prepared Beer Bass Fillet under Different Storage Conditions [J]. FOOD SCIENCE, 2018, 39(11): 214-220.
[5]	WANG Kai, YE Keping, BAI Hongwu, ZHOU Guanghong. Quantitative Exposure Assessment of Listeria monocytogenes in Chilled Pork [J]. FOOD SCIENCE, 2016, 37(11): 79-83.
[6]	HAO Jiaomin, YANG Wenping, ZHANG Qi, LI Hongyu, YANG Zhenping, ZHU Yingchun. Preservative Effects of Different Concentrations of Oat Polyphenols on Chilled Pork [J]. FOOD SCIENCE, 2016, 37(10): 278-282.
[7]	YIN Yan, ZHANG Wangang*, ZHOU Guanghong, XU Xinglian. Antioxidative and Antibacterial Activities of Rosemary Extracts in Vacuum-Packaged Cooked Pork Patties [J]. FOOD SCIENCE, 2015, 36(6): 236-241.
[8]	LIU Wenying1, TIAN Hanyou1, ZOU Hao1, QIAO Xiaoling1,*, LI Jiapeng1, CHEN Wenhua1, ZHANG Ruimei1, GUO Jian2. Equipment Design and Validation for Rapid Identification of Heterogeneous Chilled Pork [J]. FOOD SCIENCE, 2015, 36(2): 184-187.
[9]	LUO Yulong, JIN Ye, JIN Zhimin, LIU Xiawei, ZHANG Xiaoning, DUAN Yan. Effects of Different Packaging Methods on the Quality Characteristics of Fermented Mutton Sausage [J]. FOOD SCIENCE, 2015, 36(18): 252-256.
[10]	HE Wanglin, MA Hongyan, YU Hong, ZHANG Ruihong, DONG Yangyang, YAO Hongyu, YU Longhao*. Effect of Vacuum Packaging on the Quality of Harbin Red Sausage [J]. FOOD SCIENCE, 2015, 36(10): 259-263.
[11]	ZHAO Li-jun, XIE Jing*, QIAO Li-jun. Targeted Screening of Specific Spoilage Organisms in Chilled Pork [J]. FOOD SCIENCE, 2014, 35(9): 174-180.
[12]	WANG Hai-mei, DONG Qing-li*, LIU Qing, HU Meng-han, YAO Yuan. Cross-Contamination of Aeromonas spp. from Chilled Pork to Brassica chinensis under Different Food-Handling Scenarios [J]. FOOD SCIENCE, 2014, 35(21): 196-200.
[13]	HAI Dan, HUANG Xian-qing*, LIU Yan-xia, SUN Ling-xia, LI Miao-yun, GAO Xiao-ping, ZHANG Qiu-hui, ZHAO Gai-ming, TIAN Wei, ZHANG Jian-wei. Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef [J]. FOOD SCIENCE, 2014, 35(2): 297-300.
[14]	DONG Qing-li, WANG Xin, WANG Hai-mei, LU Ran-ran. Uncertainty and Variability of Quantitative Exposure Assessment of Aeromonas spp. in Chilled Pork [J]. FOOD SCIENCE, 2014, 35(15): 21-24.
[15]	NIU Hui-min，LI Miao-yun*，ZHAO Gai-ming，ZHANG Qiu-hui，TIAN Wei，HUANG Xian-qing， LIU Yan-xia，ZHANG Jian-wei，GAO Xiao-ping，SUN Ling-xia. Comparison of Kinetics Models for Pseudomonas Growth in Chilled Pork at Low Temperature [J]. FOOD SCIENCE, 2013, 34(5): 142-146.

Microfloral Change of Vacuum-packaged Pork during Chilled Storage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments