Department of Veterinary Pathobiology, Food Microbiology, Faculty of Life Sciences, University of Copenhagen, Denmark.
J Appl Microbiol. 2009 Feb;106(2):543-53. doi: 10.1111/j.1365-2672.2008.04045.x.
To evaluate the potential for developing a quality index for a Danish modified atmosphere packaged (MAP) heat-processed and naturally contaminated pork meat product stored at 5 degrees C.
The composition of the predominating microflora and changes in contents of tyramine, arginine, organic acids and sensory characteristics were analysed. The microflora was predominated by Lactobacillus sakei, Leuconostoc carnosum and Carnobacterium divergens. The presence of each species varied between products and batches resulting in limited usefulness of the concentrations of these bacteria or their metabolites as indices of quality. Furthermore, the three species differed in their metabolic activities as shown by use of a model meat extract. However, when MAP storage of the processed pork product was followed by aerobic storage then acetic acid showed some potential as a chemical indicator of sensory quality.
Variation in processing parameters and spoilage microbiota limited the usefulness of concentrations of micro-organisms and their metabolites as indices of spoilage for the studied processed MAP pork product.
The present study contributes to an understanding of the difficulties experienced in developing quality indices to be used in the control of microbial spoilage of processed MAP meat products.
评估为在 5°C 下储存的丹麦改良气氛包装（MAP）热加工和自然污染猪肉产品开发质量指数的潜力。
分析了主要微生物菌群的组成以及酪胺、精氨酸、有机酸含量和感官特性的变化。微生物菌群主要由清酒乳杆菌、乳脂明串珠菌和 divergens 肉杆菌组成。每种物种的存在在产品和批次之间有所不同，导致这些细菌或其代谢物的浓度作为质量指标的有用性有限。此外，三种细菌的代谢活性不同，这在使用模型肉提取物时得到了证明。然而，当 MAP 储存加工猪肉产品后进行有氧储存时，乙酸显示出作为感官质量化学指标的一些潜力。
加工参数和腐败微生物菌群的变化限制了微生物及其代谢物浓度作为所研究的加工 MAP 猪肉产品腐败指标的有用性。
本研究有助于了解在开发用于控制加工 MAP 肉类产品微生物腐败的质量指数方面所遇到的困难。
