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首页> 外文期刊>Food microbiology >Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora
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Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

机译：通过肉类菌群呼吸活动诱发的自发改良气氛控制切碎的猪肉中的腐败微生物

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摘要

The changes in microbial flora of minced pork during aerobic storage at 0, 5,10 and 15 ℃ were studied. Minced pork samples (100 g) were packed using two types of packaging films: (a) a common food film with high permeability (HPF) and (b) a film with low permeability (LPF). The respiratory activity of meat microflora and the use of a LPF resulted in a modified atmosphere in the package headspace developed during storage. Oxygen concentration decreased from 18.7% (after packaging) to 7% (after 15 days of storage) in packages with LPF, stored at 0℃, while CO_2 increased from 3% to 10.5%, respectively. On the contrary, no significant atmosphere changes were observed during storage of HPF packages. The self-developed modified atmosphere in LPF packages resulted in a significant inhibition of pseudomonad growth which was more pronounced at low storage temperatures. For example, during storage at 0 ℃, the growth rate of pseudomonads in meat packed with LPF was reduced by 48.7% compared to HPF. At 10 ℃ the latter reduction decreased to 13.7%. LPF packaging was also found to inhibit the growth of Brochothrix thermosphacta but this inhibition was weaker compared to pseudomonads. The effect of storage temperature on the growth rate of pseudomonads and B. thermosphacta in minced pork packed with the different films was modeled using an Arrhenius equation. For both bacteria, the activation energy was higher for LPF packaging. This can be attributed to the increased inhibitory effect of the modified atmosphere at lower storage temperature. The Arrhenius model was further used to evaluate the effect of temperature on the time required by the two bacteria to reach a spoilage level of 10~7 CFU/g. The results showed that when LPF packaging is combined with effective temperature control the time-to-spoilage can be significantly extended compared to HPF packaging.
机译：研究了切碎猪肉在0、5、10和15℃有氧贮藏过程中的微生物区系变化。用两种类型的包装膜包装切碎的猪肉样品（100克）：( a）具有高渗透性（HPF）的普通食品膜，以及（b）具有低渗透性（LPF）的膜。肉类菌群的呼吸活性和LPF的使用导致在存储过程中产生的包装顶部空间中的气氛发生了变化。在0℃下储存的LPF包装中的氧气浓度从18.7％（包装后）降低至7％（15天存储后），而CO_2分别从3％增加至10.5％。相反，在HPF包装存放期间未观察到明显的气氛变化。 LPF包装中的自我开发的改良气氛导致假单胞菌生长的显着抑制，这在较低的储存温度下更为明显。例如，在0℃储存期间，与HPF相比，装有LPF的肉中假单胞菌的生长速率降低了48.7％。在10℃时后者减少到13.7％。 LPF包装也被发现可以抑制嗜热溴化拟南芥的生长，但是与假单胞菌相比，这种抑制作用较弱。使用Arrhenius方程模拟了储存温度对装有不同薄膜的猪肉末假单胞菌和嗜热芽孢杆菌生长速率的影响。对于这两种细菌，LPF包装的活化能都较高。这可以归因于在较低的储存温度下改性气氛的抑制作用增强。 Arrhenius模型进一步用于评估温度对两种细菌达到腐败水平10〜7 CFU / g所需时间的影响。结果表明，与HPF包装相比，将LPF包装与有效的温度控制相结合，可以大大延长变质时间。

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