Effects of spices essential oils on the spoilage-related microbiota in chilled pork stored in antimicrobial pack
This study aims to evaluate the effects of spices essential oils (SEO) on the microbial populations in chilled pork stored in PE film antimicrobial package. The microbiota from the pork under different storage conditions was assessed at species level using Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) amplifying the V3 variable region of the 16S rRNA. We found that SEO resulted in an overall significant reduction of viable counts of Gram positive bacteria such as Carnobacteria, Enterococcus sp., Staphylococcus sp. and Brochotrix thermosphacta compared to the control. A 2.5 log cycles reduction of enterobacteria was also identified compared to the control during storage, while SEOs had little effect on Pseudomonas sp. TVB-N and TBARS were affected by the use of SEO packages, but color (L*, a*, b*), shear force and cooked loss were not affected. In conclusion, SEO packages showed considerable effects on the inhibition of microbial growth, and improving the meat quality except color, shear force and cooked loss. The bacteriostatic effect of clove EO was the best among all the SEOs tested, and the number of spoilage populations decreased with the use of the spices EOs, but the species diversity of spoilage microbiota was not affected.
Chilled pork Antimicrobial pack Essential oils PCR-DGGE 16S rRNA gene Diversity
YU Xiaofeng LIU Guo-qing ZHANG Li-li ZONG Kai WANG Ai-min
Anhui Entry-exit Inspection and Quarantine Bureau, Hefei 230022, China School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
国内会议
青岛
英文
176-187
2011-10-19（万方平台首次上网日期，不代表论文的发表时间）