| The current domestic researchs of prolonging the meat shelf life, are aimed in improving slaughter conditions and developing some means such as air modify packing and chemical antiseptic additive to reduce the preliminary germ count. Nevertheless researchs on the putrescence bacterium in the chilled pork were lack. As a result, the adopted methods of chilled pork preservation were blindness, the result was not quite ideal.This dissertation separated and authenticated the main putrescence microorganism in the chilled pork that caused it to decompose, studyed on the decompose potential of the putrescence microorganism. The goal is to adopt measure to protect the chilled pork more effectively, and prolong the shelf life of the chilled pork.Enterobacteriaceae, Pseudomonades and Brochothrix thermosphacta are separated from the chilled pork and appraised. Three strains were inoculated on the sterilized chilled pork.The pH value, TVB-N contents, bacterias counts were measured in 0, 2nd, 4th, 6th and 8th days. The Flow Injection Analysis-Chemiluminescence system and HPLC method were adopted to indicate the content of the biogenic amines in the pork. The result showed that FIA-CL system can indicate the freshness of the chilled pork. The results of bacterial counts and HPLC and FIA-CL were compared. The regression equation between the HPLC and FIA-CL was y =115.24x + 10.744 and the correlation coefficient (r) was 0.966, the regression equation between the TVB-N and FIA-CL was y =141.66x + 11.539 and the correlation coefficient (r) was 0.936. Bacteria counts on the inoculated pork reach the limited content of 1010cfu/g. Enterobacteriaceae grew rapidly than the two other strains. The TVB-N value reached 168mg/100g in the pork inoculated by Enterobacteriaceae, much more higher than the two other strains. Enterobacteriaceae produced the highest concentration putrescine, cadaverine and histamine. Pseudomonades produced the highest content tyramine.
|
PDF Full Text Request