Jiang Li-Shi, Li Yun-Cheng, Zheng Fu-Xu, Zhang Meng-Jiao, Zheng Wen-Xuan, Liu Da-Yu, Meng Fan-Bing
School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China.
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Food Chem X. 2024 Aug 12;23:101735. doi: 10.1016/j.fochx.2024.101735. eCollection 2024 Oct 30.
Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods is crucial. In this study, hydrogel coatings composed of konjac glucomannan, and gallic acid (KGX) were applied to preserve fresh yak meat under ice temperature (-1 °C). After 16 days, KGX group showed lowest total viable count (5.3 ± 0.1 log cfu/g) and total volatile basic nitrogen (13.02 ± 1.40 mg/100 g), which did not exceed the relevant standards of fresh meat. Combined assessments of color, texture, pH, drip loss rate, and thiobarbituric acid reactive substances indicated that KGX coating effectively prolonged yak meat preservation. High-throughput sequencing revealed that KGX coating effectively reduced the abundance of and . The application of hydrogel coatings in conjunction with ice temperature increased the shelf life of fresh yak meat to 16-20 days, suggesting its potential as a viable preservation method for fresh meat.
新鲜牦牛肉营养丰富但易腐坏，因此开发合适的保鲜方法至关重要。在本研究中，由魔芋葡甘聚糖和没食子酸组成的水凝胶涂层（KGX）被用于在冰温（-1°C）下保鲜新鲜牦牛肉。16天后，KGX组的总活菌数最低（5.3±0.1 log cfu/g），总挥发性盐基氮含量最低（13.02±1.40 mg/100 g），均未超过鲜肉相关标准。对颜色、质地、pH值、滴水损失率和硫代巴比妥酸反应物的综合评估表明，KGX涂层有效地延长了牦牛肉的保鲜期。高通量测序显示，KGX涂层有效地降低了……的丰度。水凝胶涂层与冰温相结合将新鲜牦牛肉的货架期延长至16 - 20天，表明其作为鲜肉可行保鲜方法的潜力。 （原文中“and .”表述不完整，翻译时保留原文状态）
