Abstract:

【Objective】The experiment was to determine the key spoilage bacteria in whole spoilage effect during storage in order to provide a theoretical basis for microbial control and shelf life extension. 【Method】Single and mixed bacteria were inoculated to chilled pork surface. The chilled pork spoilage qualities at different storage times were determined by tray-packaged at 4℃. The quality indexes of different groups were studied by cluster analysis. 【Result】The single and mixed bacteria in chilled tray-packaged pork were clustered together into three sorts which one was single bacterium and the others were different mixed bacteria. A group of mixed bacteria (including Aeromonas hydrophila, Brochothrix thermosphacta, Enterobacter and Pseudomonas) and naturally contaminative microorganisms were clustered together in one sort. The heredity distance was the least and its Squared Euclidean distance was 45.797. Therefore, it was not one type microorganism but the combined spoilage bacteria to meat spoilage quality.【Conclusion】Aeromonas hydrophila was the key bacterium for spoilage in whole spoilage quality due to mixed spoilage bacteria containing Aeromonas hydrophila, Brochothrix thermosphacta, Enterobacter and Pseudomonas during storage in chilled pork.