Rovira Pablo, Brugnini Giannina, Rodriguez Jesica, Cabrera María C, Saadoun Ali, de Souza Guillermo, Luzardo Santiago, Rufo Caterina
Sistema Ganadero Extensivo y Arroz-Ganadería, Instituto Nacional de Investigación Agropecuaria (INIA), Ruta 8 km 281, Treinta y Tres 33000, Uruguay.
Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Pando 91000, Uruguay.
Foods. 2023 Feb 6;12(4):694. doi: 10.3390/foods12040694.
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 days between 0-1.5 °C then 92 days at -20 °C) under low-O permeability VP and high-O permeability VP with an antimicrobial (VPAM). (PSE) and (EB) counts in VPAM samples were significantly higher ( < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera and were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.
我们评估了两种温度和两种包装材料对真空包装（VP）牛里脊长期储存的影响。在冷藏储存（0-1.5°C下120天）以及先冷藏后冷冻储存（0-1.5°C下28天，然后在-20°C下92天）期间，对低氧渗透性VP和带有抗菌剂的高氧渗透性VP（VPAM）中的微生物种群和微生物组组成进行了监测。在储存28、45、90和120天时，VPAM样品中的假单胞菌属（PSE）和埃希氏菌属（EB）计数显著高于VP样品（P<0.05）。微生物组数据显示，在120天时，VPAM样品中不动杆菌属和埃希氏菌属的细菌更为丰富，而VP样品中乳酸菌（LAB）占主导。冷冻温度抑制了微生物生长并维持了相对稳定的微生物组。冷藏和冷冻的VPAM样品在储存结束时，由微生物组组成驱动的预测代谢功能差异最大，分别以PSE和LAB为主。尽管在任何样品中均未观察到明显的肉变质迹象，但本研究表明，先冷藏后冷冻的VP肉在储存期结束时具有更好的微生物指标。
