Effect of Different Packaging Methods on Microbial Growth and Physicochemical Properties of Pre-processed Roast Pork at IceTemperature Storage
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Abstract:
The purpose of this study was to determine the influence of different packaging methods on the microbial growth and physicochemical properties of uncooked, pre-processed roast pork ice-temperature storage (at -1 ℃). The results showed that the total bacterial count of tray-packed samples after 28-d storage at -1 ℃ (7.53 lg cfu/g) was significantly higher than that of vacuum-packaged samples (5.54 lg cfu/g) (P < 0.05). The dominant spoilage bacteria of the tray-packed samples were Pseudomonas and Brochothrix thermosphacta; the dominant spoilage bacteria of the vacuum-packaged samples were B. thermosphacta, Lactobacillus, and Pseudomonas. After 28 days of storage, for tray-packed samples, the a* value, pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile base nitrogen (TVB-N) value were 9.88, 6.37, 3.02 mg/kg, and 56.6 mg/100 g, respectively, and the sensory quality was unacceptable; for vacuum-packaged samples, the a* value, pH value, TBARS value, and TVB-N value were 10.87, 6.13, 1.62 mg/kg, and 43.9 mg/100 g, respectively, and sensory quality remained acceptable. The results of sodium dodecyl sulfate-polyacrylamide-gel electrophoresis (SDS-PAGE) showed that the intensity of all protein bands of vacuum-packaged samples were stronger than that of tray-packed samples and were still thick and clear by the end of storage period. The study showed that ice temperature storage coupled with vacuum packaging can effectively extend the shelf life of raw, pre-processed roast pork.
