Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives

文献类型： 外文期刊

第一作者： Qiu, Jiying

作者： Qiu, Jiying;Wang, Junhua;Zhao, Shuangzhi;Li, Yang;Yang, Jinyu;Zhang, Xingwang;Wang, Liang;Jiang, Xiaoxiao;Chen, Xiangyan;Chen, Leilei;Zhou, Qingxin;Li, Yang;Zhou, Qingxin

作者机构：

关键词： meat preparation; bacterial community diversity; spoilage bacteria; Serratia liquefaciens; epsilon-polylysine hydrochloride; sodium diacetate

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 9 期

页码：

收录情况： SCI

摘要： The quality modification of chilled, raw conditioned mutton (RCM) after storage significantly impacts consumer preferences, making shelf-life extension and quality preservation crucial. This study evaluated the effects of sodium diacetate (SDA), sodium dehydroacetate (DHA-S), epsilon-polylysine hydrochloride (PLH), and nisin on RCM quality and bacterial community at concentrations of 3.0, 0.50, 0.30, and 0.50 g/kg, respectively. Major spoilage bacteria were isolated, and the inhibitory effects of these preservatives were studied, leading to the development of compound preservatives. TVC increased significantly during RCM preparation, with continuous increases in TVC and TVB-N levels throughout storage, reaching spoilage thresholds by day 5. Bacterial diversity decreased markedly, with Brochothrix and Pseudomonas dominating. SDA effectively inhibited TVC proliferation and TVB-N formation, maintaining bacterial diversity and reducing Brochothrix and Pseudomonas abundance while promoting the growth of lactic acid bacteria. Five spoilage bacteria strains were isolated, including Serratia liquefaciens B2107-1, a potent meat spoilage bacterium under refrigeration. PLH and SDA demonstrated significant inhibitory activity against this bacterium, with minimum inhibitory concentrations (MICs) of 0.175 and 0.400 mg/mL, respectively. Combining PLH and SDA at 1MIC + 3MIC exhibited a synergistic antimicrobial effect, maintaining RCM quality with reduced SDA usage. These findings demonstrate the significant potential of these preservatives in chilled, raw meat products.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序