Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study ...Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study evaluated the spoilage potential of P.fragi,P.lundensis and P.fragi+P.lundensis in vitro and in situ at 4℃.The results showed that P.fragi+P.lundensis performed the highest growth rate and displayed larger decomposition zone diameters on raw-pork juice agar(RJA)plates.P.fragi+P.lundensis inoculants exhibited the strongest proteolytic activity,which resulted in the highest values of trichloroacetic acid(TCA)-soluble peptides concentration,total volatile basic nitrogen(TVB-N)content and myofibril fragmentation index(MFI)in chilled pork.Moreover,the inoculated samples showed different pH and sensory changes.Notably,increased amounts of volatile organic compounds(VOCs),such as octanal,nonanal,2-nonanone,1-propanol,1-octanol,isopropyl acetate,and 2,6-dimethylpyazine,were observed in inoculated P.fragi+P.lundensis samples,hinting their potential use as spoilage markers for spoilage monitoring of co-cultures.This study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.展开更多
基金funded by the National Natural Science Foundation of China(32372404)the National Key Research and Development Program of China(2021YFD2100802-02)。
文摘Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study evaluated the spoilage potential of P.fragi,P.lundensis and P.fragi+P.lundensis in vitro and in situ at 4℃.The results showed that P.fragi+P.lundensis performed the highest growth rate and displayed larger decomposition zone diameters on raw-pork juice agar(RJA)plates.P.fragi+P.lundensis inoculants exhibited the strongest proteolytic activity,which resulted in the highest values of trichloroacetic acid(TCA)-soluble peptides concentration,total volatile basic nitrogen(TVB-N)content and myofibril fragmentation index(MFI)in chilled pork.Moreover,the inoculated samples showed different pH and sensory changes.Notably,increased amounts of volatile organic compounds(VOCs),such as octanal,nonanal,2-nonanone,1-propanol,1-octanol,isopropyl acetate,and 2,6-dimethylpyazine,were observed in inoculated P.fragi+P.lundensis samples,hinting their potential use as spoilage markers for spoilage monitoring of co-cultures.This study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.
