Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-08-22 DOI:10.1007/s11947-024-03557-z

Mai Elsheikh, Ali Osman, Shimaa Edris, Wesam Dawam, Mahmoud Sitohy, Islam Sabeq

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Abstract

Ensuring the safety and longevity of food products is a major priority in the meat industry. This paper focused on assessing the soybean-glycinin (SBG) impact on the quality and shelf-life of beef Musculus longissimus thoracis et lumborum (LTL) steaks and their potential in-vivo adverse consequences on foodborne pathogens and quantitative minimum biocidal values. Over 15 chilling-days at 4 °C, fresh LTL-steaks were fortified with either 1 mg/g of SBG (SBG1) or 0.5 mg/g (SBG0.5) and compared to control for physicochemical, oxidative, and microbiological attributes. Antibiotic-susceptible pathogens, Staphylococcus aureus, Salmonella enterica, and Escherichia coli were suppressed by 0.98 mg/mL of SBG, whereas antibiotic-resistant Salmonella enterica and Escherichia coli required higher biocidal dosages of 50 and 6.25 mg/mL, respectively. SBG-fortification kept LTL-steaks’ pH below borderline until day 12, increased water-holding capacity, reduced cooking loss at the storage end, and significantly improved tenderness (p < 0.05). LTL-steaks’ lightness, redness, and chroma were statistically unaffected by SBG1.0-fortification compared to the control; however, there were notable growing-patterns during the last two storage-periods (p < 0.05). Except the sixth- and ninth-day storage-periods, SBG1.0-fortification increased the LTL-steaks yellowness and hue compared to the control, indicating brighter, less red meat (p < 0.05). SBG-fortification had a dose-dependent antioxidant and bactericidal impact on both native microflora and inoculated pathogens, Listeria monocytogenes and Salmonella. Conclusively, SBG-fortification activities to improve LTL-steaks oxidative stability and shelf-life beyond 15 days and to inhibit inoculated-pathogens growth by one log CFU/g above or below the inoculation dose, validating SBG as a promising feasible meat preservation strategy.

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大豆甘氨素的抗菌特性为提高牛肉排的整体质量和保质期以及防治食源性病原体提供了一种可行的天然替代品

确保食品的安全性和保质期是肉类行业的重中之重。本文重点评估了大豆甘氨素（SBG）对牛肉长胸肌和腰肌（LTL）牛排的质量和货架期的影响，以及其对食源性病原体的潜在体内不良后果和定量最低杀菌值。在 4 °C 条件下冷藏 15 天后，新鲜的胸腰肌肉排被添加 1 mg/g 的 SBG（SBG1）或 0.5 mg/g 的 SBG（SBG0.5），并与对照组进行理化、氧化和微生物属性比较。0.98 毫克/毫升的 SBG 可抑制抗生素敏感病原体金黄色葡萄球菌、肠炎沙门氏菌和大肠埃希氏菌，而抗生素耐药的肠炎沙门氏菌和大肠埃希氏菌则需要更高的杀菌剂量，分别为 50 毫克/毫升和 6.25 毫克/毫升。添加 SBG 后，LTL-staks 的 pH 值在第 12 天前一直保持在临界值以下，持水量增加，贮藏末期的蒸煮损失减少，嫩度显著提高（p < 0.05）。与对照组相比，SBG1.0强化剂对LTL-staks的亮度、红度和色度没有统计学影响；不过，在最后两个贮藏期，LTL-staks出现了明显的生长模式（p <0.05）。除第六天和第九天贮藏期外，与对照组相比，SBG1.0-强化剂增加了LTL-steaks的黄度和色调，表明肉色更亮、更不红（p <0.05）。SBG强化剂对本地微生物和接种的病原体（单核细胞增生李斯特菌和沙门氏菌）具有剂量依赖性的抗氧化和杀菌作用。总之，SBG强化剂可提高LTL腌制品的氧化稳定性，使其货架期延长至15天以上，并可抑制接种病原体的生长，使其在接种剂量上下增加一个对数的CFU/g，从而验证了SBG是一种可行的肉类保存策略。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.