Isolation, Identification and Spoilage Capability of Dominant Spoilage Bacteria in Chilled Pork

Abstract

Abstract: In order to study the spoilage mechanism of chilled meat, dominant spoilage bacteria in chilled pork were isolated using selective medium and sensory evaluation and identified and their spoilage capability was measured by inoculating each identified strain to sterilized pork, determining total volatile basic nitrogen (TVB-N) value and bacterial population during storage at 4 ℃ and calculating TVB-N production factor (YTVB-N). Five strains of dominant spoilage bacteria, designated as P3, PS1, J4, P5 and S5, were obtained and identified as Acinetobacter guillouiae, Pseudomonas koreensis, Bacillus fusiformis, Enterobacter cloacae and Brochothrix thermosphacta, respectively. After 7 days of storage at 4 ℃, pork inoculated with each of them spoiled visibly. Strain PS1 provided significantly higher levels of TVB-N and YTVB-N than other spoilage bacteria. This indicates that Pseudomonas koreensis has potent spoilage capability in chilled pork.

Key words: chilled pork, dominant spoilage bacteria, isolation, identification, spoilage capability

CLC Number:

TS201.3

References

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