Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2°C

Exogenous lipase and phospholipase A2 added to ground pork released free fatty acids (FFA) and reduced lipid oxidation as indicated by TBA values during storage at 2°C. Bovine serum albumin (BSA) added to ground pork to bind FFA accelerated lipid oxidation. Both lipase and phospholipase-producing bacteria increased in numbers, and pseudomonads that produced lipase and phospholipase became the predominant bacteria growing in pork stored at 2°C. The TBA values of ground pork, which were exposed to the growth of natural microbial flora, were reduced up to 84% during storage at 2°C for 16 d. Pseudomonas fragi Kl inoculated into sterilized ground pork reduced TBA values and oxidation volatiles including saturated aldehydes, unsaturated aldehydes, alcohols and ketones.