REDUCED OXIDATION OF FRESH PORK IN THE PRESENCE OF EXOGENOUS HYDROLASES AND BACTERIA AT 2-DEGREES-C

Exogenous lipase and phospholipase A2 added to ground pork released fr ee fatty acids (FFA) and reduced lipid oxidation as indicated by TEA v alues during storage at 2 degrees C. Bovine serum albumin (BSA) added to ground pork to bind FFA accelerated lipid oxidation. Both lipase an d phospholipase-producing bacteria increased in numbers, and pseudomon ads that produced lipase and phospholipase became the predominant bact eria growing in pork stored at 2 degrees C. The TEA values of ground p ork, which were exposed to the growth of natural microbial flora, were reduced up to 84% during storage at 2 degrees C for 16 d. Pseudomonas fragi K1 inoculated into sterilized ground pork reduced TEA values an d oxidation volatiles including saturated aldehydes, unsaturated aldeh ydes, alcohols and ketones.