Teng Shuang, Gan Junlan, Chen Yu, Yang Liyuan, Ye Keping
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2023 Jun 19;12(12):2410. doi: 10.3390/foods12122410.
This study simulated the storage conditions of chilled beef at retail or at home, and the sterilization and preservation effects of short-time ultraviolet irradiation were studied. The conditions of different irradiation distances (6 cm, 9 cm, and 12 cm) and irradiation times (6 s, 10 s, and 14 s) of ultraviolet (UV) sterilization in chilled beef were optimized, so as to maximally reduce the initial bacterial count, but not affect the quality of the chilled beef. Then, the preservation effect on the chilled beef after the optimized UV sterilization treatment during 0 ± 0.2 °C storage was investigated. The results showed that UV irradiation with parameters of 6 cm and 14 s formed the optimal UV sterilization conditions for the chilled beef, maximally reducing the number of microorganisms by 0.8 log CFU/g without affecting lipid oxidation or color change. The 6 cm and 14 s UV sterilization treatment of the chilled beef was able to reduce the initial microbial count, control the bacterial growth, and delay the increase in the TVB-N values during storage. Compared with the control group, the total bacterial count decreased by 0.56-1.51 log CFU/g and the TVB-N value decreased by 0.20-5.02 mg N/100 g in the UV-treated group. It was found that the TBARS value of the UV treatment group increased during late storage; on days 9-15 of storage, the TBARS values of the treatment group were 0.063-0.12 mg MDA/kg higher than those of the control group. However, UV treatment had no adverse impact on the pH, color, or sensory quality of chilled beef. These results prove that UV treatment can effectively reduce the microbial count on the surface of beef and improve its microbial safety, thus maintaining the quality of beef and prolonging its shelf life. This study could provide a theoretical basis for the preservation technology of chilled beef in small-space storage equipment.
本研究模拟了冷藏牛肉在零售或家庭中的储存条件，研究了短时紫外线照射的杀菌和保鲜效果。优化了冷藏牛肉中紫外线（UV）杀菌不同照射距离（6厘米、9厘米和12厘米）和照射时间（6秒、10秒和14秒）的条件，以最大程度减少初始细菌数量，同时不影响冷藏牛肉的品质。然后，研究了优化后的紫外线杀菌处理对冷藏牛肉在0±0.2℃储存期间的保鲜效果。结果表明，照射参数为6厘米和14秒的紫外线照射形成了冷藏牛肉的最佳紫外线杀菌条件，最大程度减少了0.8 log CFU/g的微生物数量，且不影响脂质氧化或颜色变化。对冷藏牛肉进行6厘米和14秒的紫外线杀菌处理能够减少初始微生物数量，控制细菌生长，并延缓储存期间TVB-N值的增加。与对照组相比，紫外线处理组的总细菌数减少了0.56 - 1.51 log CFU/g，TVB-N值降低了0.20 - 5.02 mg N/100 g。发现紫外线处理组的TBARS值在储存后期有所增加；在储存第9 - 15天，处理组的TBARS值比对照组高0.063 - 0.12 mg MDA/kg。然而，紫外线处理对冷藏牛肉的pH值、颜色或感官品质没有不利影响。这些结果证明，紫外线处理可以有效减少牛肉表面微生物数量，提高其微生物安全性，从而保持牛肉品质并延长其货架期。本研究可为小空间储存设备中冷藏牛肉的保鲜技术提供理论依据。
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