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

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI:10.1016/j.lwt.2025.117605

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

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引用次数: 0

Abstract

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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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.