Chen Yongfang, Bassey Anthony Pius, Bai Yun, Teng Shuang, Zhou Guanghong, Ye Keping
National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2022 May 10;11(10):1374. doi: 10.3390/foods11101374.
This study aimed to compare the microbial diversity in meatballs with or without blown pack spoilage (BPS) to determine the cause of BPS and to assess the synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) to reduce the phenomenon of BPS. Results showed that the BPS group with a 2.26-fold larger volume and packaging containing 71.85% CO had spp. (46.05%) and spp. (39.96%) as the dominant bacteria, which was different from the spoilage group. The results of isolation and identification of strains from the BPS group and their inoculation test confirmed that was the major strain-inducing BPS in meatballs due to its pack-swelling ability. SMF (5 mT) treatment combined with MAP (40%CO + 60%N), which did not influence the sensory quality of meatballs, had a significant synergistic effect on preventing the increase in pack volume. Compared with the control group, this synergistic treatment effectively delayed bacterial growth, drop in pH, and the increase of TBARS. The findings of this study will provide further guidance for meatball manufacturers to adopt effective strategies to reduce the BPS of meatballs.
本研究旨在比较有或无胀袋变质（BPS）的肉丸中的微生物多样性，以确定BPS的成因，并评估静磁场（SMF）和气调包装（MAP）对减少BPS现象的协同作用。结果表明，体积大2.26倍且包装含71.85% CO的BPS组中， spp.（46.05%）和 spp.（39.96%）为优势菌，这与变质组不同。从BPS组分离鉴定菌株及其接种试验结果证实， 因其胀袋能力是导致肉丸BPS的主要菌株。SMF（5 mT）处理与MAP（40%CO + 60%N）相结合，在不影响肉丸感官品质的情况下，对防止包装体积增加具有显著的协同作用。与对照组相比，这种协同处理有效延缓了细菌生长、pH值下降和硫代巴比妥酸反应物（TBARS）的增加。本研究结果将为肉丸制造商采取有效策略减少肉丸的BPS提供进一步指导。
