Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2 degrees C.
Exogenous lipase and phospholipase A2 added to ground pork released free fatty acids (FFA) and reduced lipid oxidation as indicated by TBA values during storage at 2 degrees C. Bovine serum albumin (BSA) added to ground pork to bind FFA accelerated lipid oxidation. Both lipase and phospholipase-producing bacteria increased in numbers, and pseudomonads that produced lipase and phospholipase became the predominant bacteria growing in pork stored at 2 degrees C. The TBA values of ground pork, which were exposed to the growth of natural microbial flora, were reduced up to 84% during storage at 2 degrees C for 16 d. Pseudomonasfragi K1 inoculated into sterilized ground pork reduced TBA values and oxidation volatiles including saturated aldehydes, unsaturated aldehydes, alcohols and ketones.
Chung-Wang
Y J
YJ
National Laboratories of Foods and Drugs, Department of Health, Executive Yuan, Taipei, Taiwan, ROC.
Bailey
M E
ME
Marshall
R T
RT
D000818:Animals; D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D005227:Fatty Acids / Q000378:metabolism; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D008049:Lipase / Q000032:analysis / Q000494:pharmacology; D050356:Lipid Metabolism; D008461:Meat Products / Q000382:microbiology* / Q000592:standards*; D010084:Oxidation-Reduction; D011786:Quality Control; D013242:Sterilization; D013552:Swine; D013696:Temperature; D013997:Time Factors
D005227:Fatty Acids; D008049:Lipase