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Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2°C
Author(s) -
ChungWang Y. J.,
Bailey M. E.,
Marshall R. T.
Publication year - 1997
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1997.00362.x
Subject(s) - lipase , bacteria , chemistry , food science , lipid oxidation , phospholipase a2 , bovine serum albumin , phospholipase , enzyme , fatty acid , albumin , biochemistry , biology , antioxidant , genetics
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°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°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°C for 16 d. Pseudomonas fragi K1 inoculated into sterilized ground pork reduced TBA values and oxidation volatiles including saturated aldehydes, unsaturated aldehydes, alcohols and ketones.