Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Food Processing Research Center, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Meat Sci. 2020 Nov;169:108219. doi: 10.1016/j.meatsci.2020.108219. Epub 2020 Jun 10.
This study aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preservatives (MNPs) consisting of grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin; and to assess its effect on the physicochemical, microbial, and antibacterial properties against food-borne pathogens in beef compared with using wrapped packaging (WP) and VSP. The pH of the AP was a medium level of WP and VSP. AP was effective in preserving beef surface color including lightness and redness. AP delayed lipid oxidation and protein deterioration of beef by 14 days and 7 days as compared to that in WP and VSP, respectively. It also slowed low microbial counts of psychrotrophic and anaerobic bacteria about 1-2 Log CFU/g and inhibited the growth of experimented food-borne pathogens compared to initial inoculated counts. Our results indicated that MNPs applied to AP could be used to extend the shelf life of beef and prevent related food poisoning.
本研究旨在开发一种使用真空皮肤包装（VSP）的活性包装（AP）系统，用于牛肉储存，并应用包含柚籽提取物（GSE）、肉桂醛（CA）和乳链菌肽的混合天然防腐剂（MNP）；并评估其与使用包装（WP）和 VSP 相比对牛肉中食源性病原体的物理化学、微生物和抗菌特性的影响。AP 的 pH 值处于 WP 和 VSP 的中等水平。AP 有效地保持了牛肉表面的颜色，包括亮度和红色度。与 WP 和 VSP 相比，AP 分别使牛肉的脂质氧化和蛋白质降解延迟了 14 天和 7 天。它还使低温嗜热菌和厌氧菌的微生物计数缓慢约 1-2 Log CFU/g，并抑制了实验性食源性病原体的生长，与初始接种计数相比。我们的结果表明，应用于 AP 的 MNP 可用于延长牛肉的保质期并预防相关的食物中毒。
