Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St Lucia, QLD, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St Lucia, QLD, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia.
Meat Sci. 2023 Oct;204:109268. doi: 10.1016/j.meatsci.2023.109268. Epub 2023 Jun 22.
Raw beef patties were treated with either 450 ppm of Sodium metabisulphite (SMB), or Kakadu plum powder (KPP) (0.2%, 0.4%, 0.6%, 0.8%) or no additive (negative control) and stored under Modified Atmosphere Packaging at 4 ± 1 °C for 20 days. Lipid oxidation, microbial growth rate, pH, instrumental color, and surface myoglobin were studied. Total phenolic compounds (TPC) and vitamin C of the KPP were also measured. The TPC was 13.9 g GAE/ 100 g dry weight (DW) and for vitamin C, the L-AA (l-ascorbic acid) and DHAA (dehydroascorbic acid) were 12.05 g/100 g and 0.5 g/ 100 g DW, respectively. The experimental results indicated that lipid oxidation was significantly delayed throughout the storage period for KPP-treated samples compared to both the negative control and SMB-treated samples. KPP at levels of 0.2% and 0.4% in the raw beef patties were efficient in slowing down the microbial growth rate compared to the negative control; however, SMB had a higher antimicrobial activity. The pH, the redness as well as metmyoglobin formation in the raw beef patties were reduced by the inclusion of the KPP in treated samples. A correlation (r = -0.66) was noted between KPP treatments and lipid oxidation, but there was no correlation (r = -0.006) between KPP treatment and microbial growth. This study demonstrates that KPP could be used as natural preservative for shelf-life extension of raw beef patties.
生牛肉饼分别用 450ppm 的亚硫酸钠（SMB）、卡卡杜李粉（KPP）（0.2%、0.4%、0.6%、0.8%）或无添加剂（阴性对照）处理，并在 4±1°C 下进行改良气氛包装，贮藏 20 天。研究了脂质氧化、微生物生长速度、pH 值、仪器颜色和表面肌红蛋白。还测量了 KPP 的总酚化合物（TPC）和维生素 C。KPP 的 TPC 为 13.9g GAE/100g 干重（DW），对于维生素 C，L-AA（抗坏血酸）和 DHAA（脱氢抗坏血酸）分别为 12.05g/100g 和 0.5g/100g DW。实验结果表明，与阴性对照和 SMB 处理的样品相比，KPP 处理的样品在整个贮藏期内脂质氧化明显延迟。与阴性对照相比，KPP 在生牛肉饼中的 0.2%和 0.4%水平能够有效减缓微生物生长速度；然而，SMB 具有更高的抗菌活性。KPP 的加入降低了生牛肉饼的 pH 值、红色度和变性肌红蛋白的形成。在处理样品中观察到 KPP 处理与脂质氧化之间存在相关性（r=-0.66），但 KPP 处理与微生物生长之间不存在相关性（r=-0.006）。本研究表明，KPP 可用作生牛肉饼货架期延长的天然防腐剂。
