期刊
FOODS
卷 11, 期 10, 页码 -出版社
MDPI
DOI: 10.3390/foods11101374
关键词
blown pack spoilage; meatballs; Klebsiella pneumoniae; static magnetic field; modified atmosphere packaging
资金
- Fundamental Research Funds for the Central Universities [KYZZ2022001]
- Technology Planning Project of Xinjiang Uygur Autonomous Region [2021A02003-4]
This study compared the microbial diversity in meatballs with or without blown pack spoilage (BPS) and identified its cause. The synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) in reducing BPS was also assessed. Results showed that Klebsiella pneumoniae was the major strain-inducing BPS in meatballs. Treatment with SMF and MAP effectively prevented the increase in pack volume and delayed bacterial growth, drop in pH, and the increase of TBARS.
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% CO2 had Klebsiella spp. (46.05%) and Escherichia 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 Klebsiella pneumoniae was the major strain-inducing BPS in meatballs due to its pack-swelling ability. SMF (5 mT) treatment combined with MAP (40%CO2 + 60%N-2), 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.
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