The influence of different packaging methods of chilled pork on quality and Pseudomonas growth
Journal Title: Journal of Henan Agricultural University - Year 2024, Vol 58, Issue 3
Abstract
[Objective] In order to explore the quality deterioration and Pseudomonas growth of chilled pork during storage period, and provide a basis for judging the quality of cold fresh meat storage period. [Method] The experiment used vacuum, fresh-preservation box and heat shrinkable film to package chilled pork, and detected the changes of Pseudomonas number, total bacterial colonies number, sensory indexes, pH value, color difference, water activity value, and TVB-N value in meat samples at the 0, 2, 4, 6 and 8 days of storage at 4℃. [Result] The results of the study showed that both vacuum packaging and heat shrink film packaging could inhibit the growth of total colony counts and Pseudomonas aeruginosa colonies in chilled pork compared with fresh-preservation box packaging. On the 4th day of storage, the total number of colonies reached 6.99 lg (CFU·g-1) in the fresh-preservation box group, while the value was only 6.46 lg (CFU·g-1) in the vacuum packing group on the 6th day. The highest number of Pseudomonas aeruginosa was found in the meat samples of the fresh-preservation box group, on the 6th day of storage, which reached 7.58 lg (CFU·g-1). While, the number of Pseudomonas aeruginosa were 5.00 lg (CFU·g-1) and 6.27 lg (CFU·g-1) in the vacuum-packed group and the heat-shrinkable film group, respectively, which were significantly lower than that of the fresh-preservation box group. During the storage period, the TVB-N values of the three groups of meat samples showed an increasing trend, and the TVB-N value of the fresh-preservation box group reached 158.7 mg·kg-1 on the 6th day, and the vacuum packing group and the heat shrinkable film group exceeded 150mg·kg-1 on the 8th day of storage. The moisture activity (AW) of the vacuum packing group and the heat shrinkable film group was greater than that of the fresh-preservation box group on the 4th day. From the 6th day of storage, the moisture activity of meat samples in each group tended to stabilize and the difference was not significant (p>0.05). In the first two days of storage, the L* value of meat samples in the fresh-preservation box group was higher, while in the late stage of storage, the heat shrinkable film group and the vacuum packaging group were able to maintain a higher L* value; the a* value of meat samples in the fresh-preservation box group were on the whole first rising and then decreasing, the heat shrinkable film group and the vacuum packaging group showed a decreasing trend, and the vacuum packaging was able to delay the decline of the a* value better. On the 8th day, the pH value of meat samples in the fresh-preservation box group was the highest, which was close to 7.0, and the difference between the pH value of meat samples in the heat-shrinkable film group and the vacuum-packed group was not significant (p>0.05), and both of them were lower than 6. In terms of meat freshness, the correlation between sensory of pork and a* value, pH value, water activity, TVB-N value, and the number of Pseudomonas aeruginosa was relatively large. [Conclusion] Vacuum packaging can inhibit the growth of chilled pork bacteria, delay the growth of TVB-N value, and better maintain the quality of chilled pork in the short term.
Authors and Affiliations
Junhui ZHUANG, Li FU, Xueying LIU, Xueqin GAO
Keywords
Related Articles
- EP ID EP769361
- DOI 10.16445/j.cnki.1000-2340.20240426.001
- Views 3
- Downloads 0
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