Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage

文献类型： 外文期刊

第一作者： Yang, Qingfeng

作者： Yang, Qingfeng;Zhang, Xiaofu;Chen, Li;Fan, Simin;Zhu, Chaoqiao;Zhang, Dequan;Hou, Chengli;Yang, Qingfeng;Shao, Lei;Yang, Qingfeng;Hou, Chengli;Fan, Wenchun;Yang, Wei

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关键词： Yak meat; High oxygen barrier multilayer films; Quality maintenance; Microbial community; Shelf life

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 221 卷

页码：

收录情况： SCI

摘要： Extending the shelf life of fresh yak meat remains challenging, and the impact of packaging with different oxygen barrier properties on storage quality is unclear. In this study, the effects of oxygen barrier multilayer films (MFs) with oxygen transmission rates (OTR) range of 0-10, 20-100, and above 1000 cm3/m2/day, which are commonly used in the industry, on the quality and microbial community of yak meat during super-chilled storage were investigated. The results suggested MFs with an OTR less than 56.0 cm3/m2/day significantly delayed pH increase while maintaining brightness and water holding capacity over a 10-day storage period. Texture analysis revealed the samples packaged with high oxygen barrier MFs exhibited higher hardness compared to other groups during the 15-day storage. Total viable counts (TVC) results indicated oxygen barrier MFs with an OTR less than 56.0 cm3/m2/day could inhibit bacteria growth and extend the shelf life to 20 days (TVC <6.0 log CFU/ g). Microbial community analysis revealed oxygen barrier MFs with an OTR less than 56.0 cm3/m2/day reduced the relative abundance of Pseudomonas and overall diversity of the microbial community in yak meat after 20 days of storage. These results imply that oxygen barrier packaging with an OTR less than 56.0 cm3/m2/day is highly effective in yak meat preservation.

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