Abstract: In order to detect injured Aeromonas spp. and establish its inactivation model on the surface of thawing pork, TSAYE containing 0.6% yeast extract was selected and TSAYE supplemented with NaCl at various concentrations (1.0%, 1.5%, 2.0%, 2.5% and 3.0%) were used to culture Aeromonas spp. The results showed that TSAYE supplemented with 1.5% NaCl was the optimal injury medium. The number of injured Aeromonas spp. colonies was counted based on difference between ordinary medium and injury medium. This study indicated that the restoration time of Aeromonas spp. during the thawing process of pork at 25 ℃ was approximately 75 min, and the inactivation curve could be fitted with Polynomial model (R2 ＝0.9937) and Boltzmann model (R2 ＝0.9884), respectively. Moreover, polynomial model could better fit the inactivation process. This result can provide a theoretical reference for the detection and prediction of injured Aeromonas spp. in meat and meat products.

Key words: Aeromonas spp., injury, Boltzmann model, polynomial model, thawing pork