Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ
Han Dou | Anthony Pius Bassey | Jingwen Li | Xianming Zeng | Keping Ye
Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobically-stored 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.
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