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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.