Selected Medium-Chain Dicarboxylic Acid Combinations: Improving the Shelf Life and Quality of Beef During Chilled Storage

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zhengrui Liao, Thaigarajan Parumasivam, Xiaotong Zhu, Thuan-Chew Tan
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Abstract

Using a single preservative can limit the effectiveness of preservation, increase the risk of microbial resistance, and negatively impact food quality. A combination of preservatives can help address these limitations more effectively. Combining two preservatives may lead to a synergistic effect, hence boasting their antimicrobial activities compared to using them individually. Three medium-chain dicarboxylic acids (MCDAs), azelaic acid (AZA), succinic acid (SUA), and glutaric acid (GLA), with demonstrated antimicrobial activity, were selected for this investigation to assess the effect of their combination on the microbiological, physicochemical, and shelf-life characteristics of beef products preserved at 4 °C. These MCDAs demonstrated strong synergy in two-by-two combinations in the checkerboard assay. In antioxidant experiments, these MCDAs displayed minimal antioxidant activity, nevertheless. The best bacteriostatic and antioxidant combination ratios, GLA-AZA (2:1), GLA-SUA (1:1), and AZA-SUA (2:1), were determined by combining data from checkerboard and antioxidant synergistic assays for sliced and minced beef preservation studies. These combinations demonstrated synergistic effects on freshness, particularly AZA-SUA (2:1), in the chilled sliced beef model by preserving the colour and pH of the sliced beef while lowering the total volatile basic nitrogen, microbiological counts, and weight loss. These combinations’ efficaciousness in preventing microbial growth of sliced beef attests to their synergistic bacterial inhibition effects in the checkerboard assay. In addition, the freshness of the minced beef was likewise maintained by these combinations, particularly at a concentration of 1456 µg/g. The results suggested the potential for developing these MCDA combinations as preservatives for chilled beef storage.

选择中链二羧酸组合:提高冷藏牛肉的保质期和品质
使用单一防腐剂会限制保存的有效性,增加微生物耐药性的风险,并对食品质量产生负面影响。防腐剂的组合可以帮助更有效地解决这些限制。将两种防腐剂结合使用可能会产生协同效应,因此与单独使用它们相比,具有各自的抗菌活性。本研究选择了三种具有抗菌活性的中链二羧酸(MCDAs),即壬二酸(AZA)、琥珀酸(SUA)和戊二酸(GLA)进行研究,以评估它们的组合对4°C保存牛肉产品的微生物学、理化和保质期特性的影响。在棋盘试验中,这些mcda在二乘二组合中表现出很强的协同作用。然而,在抗氧化实验中,这些mcda显示出最低的抗氧化活性。结合棋盘格法和抗氧化协同试验的数据,确定了最佳抑菌和抗氧化组合比例,即GLA-AZA(2:1)、GLA-SUA(1:1)和AZA-SUA(2:1),用于切片和碎牛肉保存研究。在冷冻牛肉切片模型中,这些组合显示出对新鲜度的协同效应,特别是AZA-SUA(2:1),通过保持牛肉切片的颜色和pH值,同时降低总挥发性碱性氮,微生物计数和重量减轻。这些组合的有效防止微生物生长的牛肉切片证明了他们的协同抑菌作用在棋盘试验。此外,这些组合也同样保持了碎牛肉的新鲜度,特别是在浓度为1456 μ g/g时。结果表明,开发这些MCDA组合作为冷藏牛肉防腐剂的潜力。
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来源期刊
Food and Bioprocess Technology
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.
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