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Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2 degrees C
- Chung-Wang, Y.J., Bailey, M.E., Marshall, R.T.
- Journal of applied microbiology 1997 v.82 no.3 pp. 317-324
- Pseudomonas fragi, alcohols, aldehydes, bacteria, bovine serum albumin, free fatty acids, ground pork, ketones, lipid peroxidation, oxidation, phospholipase A2
- 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. Pseudomonas fragi K1 inoculated into sterilized ground pork reduced TBA values and oxidation volatiles including saturated aldehydes, unsaturated aldehydes, alcohols and ketones.