Studies on the Preservation of Chilled Pork by LAB Fermented Solution

The microflora counts, physiochemical value, taste panel scores and the final microflora composition and bioamino concentration of chilled pork treated with LAB fermented solution, packed in different modified atmosphere packages(MAP) and stored at (1±1)℃ were studied. Different gas compositions in the modified atmosphere packages had different shelf-life extension effects. Chilled pork treated with LAB fermented solution and vacuum packaged had highest drip loss, dark pink color and low taste panel score. Chilled pork treated with LAB fermented solution and packaged with MAP1(CO2+N2) had low TBA value, low drip loss, low taste panel score and pale color; Chilled pork treated with LAB fermented solution and packaged with MAP2(CO + O2 +CO2) had best shelf-life extension effect, at 21 day of storage, the logarithmic value of total microflora count, TVB-N value , TBA value, redness a* value and taste panel score was 6.15, 12.20, 0.184, 19.49 and 18.89, respectively. The drip loss was less than 3%, and the color of the pork was bright red. The LAB fermented solution can greatly inhibit the growth of Staphylococcus aureus and Fecal coliform, but has no evident inhibitory effect on Pseudomonas and Enterobacteriaceae. The sensory property of chilled pork treated with LAB fermented solutionwas not adversely affected. At the end of storage, the concentration of bio-aminos were very low except putrescine.