Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Food Microbiology
Konstantinos P KoutsoumanisG-J E Nychas

Abstract

The changes in microbial flora of minced pork during aerobic storage at 0, 5, 10 and 15 degrees C were studied. Minced pork samples (100g) were packed using two types of packaging films: (a) a common food film with high permeability (HPF) and (b) a film with low permeability (LPF). The respiratory activity of meat microflora and the use of a LPF resulted in a modified atmosphere in the package headspace developed during storage. Oxygen concentration decreased from 18.7% (after packaging) to 7% (after 15 days of storage) in packages with LPF, stored at 0 degrees C, while CO(2) increased from 3% to 10.5%, respectively. On the contrary, no significant atmosphere changes were observed during storage of HPF packages. The self-developed modified atmosphere in LPF packages resulted in a significant inhibition of pseudomonad growth which was more pronounced at low storage temperatures. For example, during storage at 0 degrees C, the growth rate of pseudomonads in meat packed with LPF was reduced by 48.7% compared to HPF. At 10 degrees C the latter reduction decreased to 13.7%. LPF packaging was also found to inhibit the growth of Brochothrix thermosphacta but this inhibition was weaker compared to pseudomonads. The effect of storage te...Continue Reading

References

Jan 1, 1992·Society for Applied Bacteriology Symposium Series·R H Dainty, B M Mackey
Nov 1, 1994·International Journal of Food Microbiology·J Baranyi, T A Roberts
Oct 4, 2000·International Journal of Food Microbiology·K Koutsoumanis, G J Nychas
Jul 6, 2006·Applied and Environmental Microbiology·Danilo ErcoliniFrancesco Villani

❮ Previous
Next ❯

Citations

Aug 2, 2011·Applied and Environmental Microbiology·Danilo ErcoliniFrancesco Villani
Jul 1, 2010·Prikladnaia biokhimiia i mikrobiologiia·A G VoloshinS G Ignatov
Aug 14, 2012·International Journal of Food Microbiology·Antonietta La StoriaDanilo Ercolini
Oct 31, 2012·International Journal of Food Microbiology·Eleni PapatsarouchaEvanthia Litopoulou Tzanetaki
Jul 1, 2009·International Journal of Food Microbiology·Hariklia VaikousiKonstantinos P Koutsoumanis
Aug 5, 2009·International Journal of Food Microbiology·Carmela PennacchiaFrancesco Villani
Jun 11, 2009·Journal of Applied Microbiology·G-J E NychasJ Sofos
Mar 31, 2012·Meat Science·Nikolaos D AndritsosEleftherios H Drosinos
Oct 1, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Monika Marcinkowska-LesiakAgnieszka Wierzbicka
Apr 24, 2016·Applied and Environmental Microbiology·Lysiane FougyStéphane Chaillou
Apr 19, 2017·Journal of Food Science and Technology·Keping YeChengxiang Guo
Jun 5, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Fernando Pérez-RodríguezRosa María García-Gimeno
Nov 26, 2020·Food Research International·Ngoc-Du Martin LuongSandrine Guillou

❮ Previous
Next ❯

Related Concepts

Related Feeds

Bacterial Respiration

This feed focuses on cellular respiration in bacteria, known as bacterial respiration. Discover the latest research here.

Bacterial Respiration (ASM)

This feed focuses on cellular respiration in bacteria, known as bacterial respiration. Discover the latest research here.