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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引用次数: 0

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.

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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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