Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
Food Res Int. 2022 Jan;151:110872. doi: 10.1016/j.foodres.2021.110872. Epub 2021 Dec 8.
The objective of this study was to establish the effect of CO on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO treated MAP: 50% O/40% CO/10% N; control MAP: 50% O/50% N). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi, and this species was inhibited significantly by CO, followed by P. weihenstephanensis. Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO treated MAP. Overall, the application of CO in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.
本研究旨在探讨 CO 对高氧改良气氛包装（HiOx-MAP）牛肉片中细菌群落的影响（CO 处理 MAP：50% O/40% CO/10% N；对照 MAP：50% O/50% N）。牛肉在 2°C 下储存 20 天。监测气体组成、肉色、pH 值、总挥发性碱性氮值、总活菌数（TVC）和微生物群落动态。与对照 MAP 相比，对比 MAP 中的高浓度 CO 显著延缓了细菌生长，使肉色呈现鲜艳的红色，并将货架期延长至 20 天以上。两种 MAP 类型中，随着储存时间的延长，微生物多样性均下降，但高 CO 处理 MAP 中的微生物多样性更为复杂。当 TVC 值接近对照 MAP 的货架期阈值时，假单胞菌和布鲁氏菌是主要细菌，而 CO 处理 MAP 中的假单胞菌和沙雷氏菌的丰度低于对照 MAP。导致对照 MAP 牛肉变质的优势假单胞菌是弗氏假单胞菌，该菌被 CO 显著抑制，其次是魏氏假单胞菌。相反，在 CO 处理 MAP 中，弗氏假单胞菌而不是弗氏假单胞菌成为优势假单胞菌。总的来说，CO 在 HiOx-MAP 中的应用影响了微生物区系的演替，这对保持牛肉质量起着重要作用。
