Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage

Abstract

This study assessed the physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly at 4 °C (Group A) and 25 °C (Group B) for 50 d and 25 d. Color changed on 30 d (Group A) and 15 d (Group B) throughout storage. Also, the endpoints of pH (6.54/6.89), TVB-N (15.23/19.04 mg N/100 g), and TBARS (1.58/1.96 MDA/kg) in Groups A and B (P < 0.05) indicated temperature impact in exacerbating oxidative stress. Although the TVC in Groups A and B exceeded the 4 log CFU/g permitted for meat products by the China National Food Safety Standard (GB 2726-2016) on 30 d and 15 d, the products were not undesirable until 40 d and 20 d, respectively. While spoilers (Kocuria, Shewanella, Acinetobacter, and Psychrobacter) were detected in both groups, Pseudomonas (Group A) and Bacillus (Group B) abundance demonstrated the impact of temperature on bacterial community. Electronic nose sensitivity towards W1W (sulfides), W2W (organic sulfides), W2S (alcohols, aldehydes, and ketones), W6S (hydrides), and W5S (nitrogen oxides) sensors from 40 d (Group A) and 25 d (Group B) corroborated the microbiological results. This study provides valuable information on extending the shelf life of foods via an innovative vacuum packaging technology.