Fast Detection of Freshness of Chilled Pork by Real-time Quantitative PCR

doi:10.13560/j.cnki.biotech.bull.1985.2015.06.013

Abstract

Abstract: The current detection techniques for freshness of chilled pork are complex, so exploring fast detection techniques becomes hotspot. In this study Total Volatile Basic Nitrogen(TVB-N)was detected by the method defined in national standard, and Plate Culture Method(PCM)and real-time quantitative PCR were used to count the total amount of microorganisms causing spoilage of chilled pork. With the extension of storage time of the chilled pork at 4℃, the total number of microorganism colony and TVB-N had the linear correlation, and the level of spoilage of chilled pork behaved the positive correlation. The extracted bacterial genome by acetone-chloroform had the clear bands and showed the fine extraction result. Single-factor analysis of variance revealed that there was no significant difference of total number of colony(P=0. 7190)between by real-time quantitative PCR based on SYBER Green I and by counting in PCM, i. e. , consistency was quite solid. The detection time was reduced by real-time quantitative PCR with higher detection sensitivity. The amount of microorganisms is a crucial index to evaluate the freshness of chilled pork, and real-time quantitative PCR can be a new technology for quickly checking the freshness of chilled pork.

Key words: chilled pork, Real-time quantitative PCR, microorganism, total volatile basic nitrogen(TVB-N)

Song Yanmin, Shi Limin, Xu Yuancong, Xu Wentao, Huang Lan, Liang Zhihong,. Fast Detection of Freshness of Chilled Pork by Real-time Quantitative PCR[J]. Biotechnology Bulletin, 2015, 31(6): 87-92.

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