Changes in Microflora on Fresh Mutton during Chilled Storage

doi:10.7506/spkx1002-6630-201506046

FOOD SCIENCE

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Changes in Microflora on Fresh Mutton during Chilled Storage

ZHOU Yanbing1, AI Qijun1,*, ZHANG Dequan2,*

1. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Online:2015-03-25 Published:2015-03-17
Contact: AI Qijun

Abstract

Abstract:

The composition of the bacterial microflora on fresh mutton as a function of storage time at 4 ℃ was determined
by total plate count and colony polymerase chain reaction (PCR). The results showed that the total number of colonies on
tray-packaged mutton increased with an increase in storage time and exceeded 106 CFU/g at the seventh day, indicating
spoilage of the mutton. The main bacteria were Pseudomonas, Bacillus, Acinetobacter and etc. During storage, Pseudomonas
became the dominant spoilage bacterium in chilled meat.

Key words: chilled fresh mutton, total number of colonies, colony PCR, refrigeration at 4 ℃, dominant bacteria

CLC Number:

TS201.3

ZHOU Yanbing1, AI Qijun1,*, ZHANG Dequan2,*. Changes in Microflora on Fresh Mutton during Chilled Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506046.

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Changes in Microflora on Fresh Mutton during Chilled Storage

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