Food Engineering Department, Aksaray University, Aksaray, Turkey.
Food Engineering Department, Aksaray University, Aksaray, Turkey.
Meat Sci. 2020 Apr;162:107961. doi: 10.1016/j.meatsci.2019.107961. Epub 2019 Nov 6.
Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purpose, total mesophilic aerobic bacteria (TMAB), Stapylococcus aureus, lactic acid bacteria (LAB) counts, thiobarbituric acid (TBA) values and total volatile basic nitrogen (TVB-N) content were analyzed in beef obtained from local markets. As a result, it was found that the chitosan coating reduced the TMAB, LAB and TVB-N values and inhibited all S. aureus up to day 15 of storage. In addition, it was seen that the application of CC + VP was significantly more effective (p˂0.05) on the reduction of the TBA value, compared to the VP application over a long period of storage (45 days). The combined use of the two technologies is more effective on TVB-N. According to the data obtained from this study, because of the antimicrobial and antioxidant properties of chitosan, it has been concluded that it can be used as a bio-preservative in the meat industry.
牛肉是一种富含营养的动物食品，容易变质，因此需要采用一些保鲜技术。这些技术包括真空包装、改良气氛包装、控制气氛包装和可食用膜涂层。本研究旨在通过真空包装（VP）和真空包装用壳聚糖涂层（CC+VP）来延长牛肉的保质期。为此，对从当地市场获得的牛肉中的总需氧嗜温菌（TMAB）、金黄色葡萄球菌、乳酸菌（LAB）计数、硫代巴比妥酸（TBA）值和总挥发性碱性氮（TVB-N）含量进行了分析。结果表明，壳聚糖涂层可降低 TMAB、LAB 和 TVB-N 值，并抑制所有金黄色葡萄球菌，直至储存第 15 天。此外，与 VP 在长时间储存（45 天）相比，CC+VP 的应用在降低 TBA 值方面更为有效（p<0.05）。这两种技术的联合使用对 TVB-N 的效果更为显著。根据本研究获得的数据，由于壳聚糖具有抗菌和抗氧化特性，因此可以将其用作肉类工业中的生物防腐剂。
