Rodríguez-Melcón Cristina, Alonso-Calleja Carlos, Capita Rosa
Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
Meat Sci. 2017 Jul;129:169-175. doi: 10.1016/j.meatsci.2017.01.007. Epub 2017 Jan 17.
Lactic acid (LA) has recently been approved in the EU as beef decontaminant. In order to identify the most appropriate concentration, beef samples were spray-treated with LA (2%, 3%, 4% or 5%) or left untreated (control). Microbial load (aerobic plate counts, psychrotrophs and Enterobacteriaceae), pH, instrumental colour and sensory properties were investigated at 0, 24, 72 and 120h of refrigerated storage. The reductions in bacteria after spraying ranged from 0.57 to 0.95 log units. A residual antimicrobial effect was observed so that at 120h LA reduced microbial load by up to 2 log units compared with the control samples. Samples treated with 5% LA showed the lowest redness value (a*) and hedonic scores at all sampling times. Only for samples treated with 4% LA did the sensorial shelf-life limit extend beyond 120h. It is suggested that treatment of beef with 4% LA not only may improve microbiological quality, but also may enhance sensory properties and shelf-life.
乳酸（LA）最近在欧盟被批准用作牛肉去污剂。为了确定最合适的浓度，对牛肉样品进行喷雾处理，分别使用2%、3%、4%或5%的乳酸，或不进行处理（对照）。在冷藏储存0、24、72和120小时时，对微生物负荷（需氧平板计数、嗜冷菌和肠杆菌科）、pH值、仪器颜色和感官特性进行了研究。喷雾处理后细菌的减少量在0.57至0.95个对数单位之间。观察到有残留抗菌作用，因此在120小时时，与对照样品相比，乳酸使微生物负荷降低了多达2个对数单位。在所有采样时间，用5%乳酸处理的样品显示出最低的红色值（a*）和喜好评分。只有用4%乳酸处理的样品的感官货架期限制才延长到120小时以上。建议用4%乳酸处理牛肉不仅可以提高微生物质量，还可以增强感官特性和货架期。
