Yang Jun, Yu Xuran, Liu Yunge, Liang Rongrong, Zhu Lixian, Dong Pengcheng, Zhang Yimin, Yang Xiaoyin
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, 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.
Food Res Int. 2025 Sep;216:116711. doi: 10.1016/j.foodres.2025.116711. Epub 2025 May 27.
Controlling bacterial spoilage off-odor is a major challenge for meat preservation, in which the influences of packaging systems on the microbial-induced off-odor characteristics and formation need further in-depth exploration. This study examined the CO effect on high‑oxygen packaged beef spoilage (specifically for off-odor) caused by Brochothrix thermosphacta growth and targeted diacetyl/acetoin biosynthetic pathway during chilled storage, and it will provide a new insight into understanding the odor preservation mechanism of CO for packaged beef. Compared with CMAP (50% O/50% N), TMAP (50% O/40% CO/10% N) inhibited B. thermosphacta growth and oxygen consumption, and thus delayed beef discoloration. Besides, TMAP suppressed B. thermosphacta protein degradation and spoiled off-odor. Based on a synergistic odor analysis including partial least squares regression, odor activity value calculation, as well as recombination and omission experiments, the crucial sensorial off-odor of CMAP beef was identified as butter-like off-odor, which was associated with the formation of acetoin, diacetyl, 3-methyl-1-butanol, and 3-methyl-butanal. However, the concentrations of these volatiles were lower (P < 0.05) in TMAP by inhibiting B. thermosphacta growth and carbohydrate substrate utilization. Additionally, TMAP up-regulated acetoin reductase gene expression, and reduced α-acetolactate synthetase and α-acetolactate decarboxylase gene expression and activities in B. thermosphacta 2,3-butanediol metabolic pathway compared to CMAP, inhibiting the development of butter-like off-odor.
控制细菌性腐败异味是肉类保鲜面临的一项重大挑战，其中包装系统对微生物引起的异味特征及形成的影响尚需进一步深入探究。本研究考察了一氧化碳（CO）对嗜热栖热放线菌生长导致的高氧包装牛肉腐败（特别是异味方面）的影响，并针对冷藏期间二乙酰/3-羟基丁酮生物合成途径展开研究，这将为理解CO对包装牛肉的气味保鲜机制提供新的见解。与CMAP（50% O₂/50% N₂）相比，TMAP（50% O₂/40% CO/10% N₂）抑制了嗜热栖热放线菌的生长和氧气消耗，进而延缓了牛肉变色。此外，TMAP抑制了嗜热栖热放线菌的蛋白质降解和腐败异味。基于包括偏最小二乘回归、气味活性值计算以及重组和省略实验在内的协同气味分析，确定CMAP牛肉关键的感官异味为黄油样异味，其与3-羟基丁酮、二乙酰、3-甲基-1-丁醇和3-甲基丁醛的形成有关。然而，通过抑制嗜热栖热放线菌的生长和碳水化合物底物利用，这些挥发性物质的浓度在TMAP中较低（P < 0.05）。此外，与CMAP相比，TMAP上调了3-羟基丁酮还原酶基因表达，并降低了嗜热栖热放线菌2,3-丁二醇代谢途径中α-乙酰乳酸合成酶和α-乙酰乳酸脱羧酶的基因表达及活性，抑制了黄油样异味的产生。
