Rinsing Pretreatment With Hydrogen Peroxide Prior to Vacuum Packaging Delays Quality Deterioration and Inhibits Microbial Spoilage of Fresh Chilled Pork During Cold Storage

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-28 DOI:10.1111/1750-3841.70290

Ziting Zhang, Xuejin Li, Weiwei Jiang, Xu Ding, Wenhan Li, Ze Miao, Mengjiao Yang, Rui Zhang, Yao Tang, Yuqian Jiang

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引用次数: 0

Abstract

ABSTRACT

To maintain sensory qualities and ensure microbial safety, freshly slaughtered and chilled pork was pretreated with 5% hydrogen peroxide (H₂O₂) solution for 1 min before vacuum packaging (VP) using polyethylene bags. During storage of 14 days at 4°C, sensory attributes including color, appearance, overall sensory score, pH, and volatile compounds, were assessed. Results demonstrated that H₂O₂ pretreatment or VP alone could effectively maintain the color, appearance, and overall quality of fresh chilled pork. The combination of H₂O₂ pretreatment and VP package resulted in lower pH value of 6.31 ± 0.01 and a reduced total viable count (TVC) of 6.13 ± 0.06 log CFU g⁻¹ on Day 14 compared with the single treatment and the control. Furthermore, the H₂O₂ + VP treatment significantly preserved the surface color, thiobarbituric acid reactive substances (TBARS) level, and total volatile basic nitrogen (TVB-N). Specifically, the lightness L* value observed from the combined treatment was still at 91.08% of the starting value (Day 0) after 8 days of storage. After 14 days of storage, pork samples in the combined treatment group showed the least quality loss, with TBARS of 0.50 mg kg⁻¹ and TVB-N of 14.50 ± 0.20 mg 100g⁻¹, respectively. Overall, a combination of H₂O₂ + VP extended the shelf-life of chilled pork to 14 days, while that of the control was only 6 days. Therefore, integrating H₂O₂ pretreatment with vacuum packaging proved to be an efficient, practical, and promising method to preserve fresh chilled pork.

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真空包装前双氧水冲洗预处理延缓了新鲜冷冻猪肉在冷藏过程中的质量恶化和抑制微生物腐败

为了保持感官品质和确保微生物安全，用5%过氧化氢（H2O2）溶液预处理新鲜屠宰和冷藏猪肉1分钟，然后用聚乙烯袋真空包装（VP）。在4°C下储存14天期间，评估感官属性，包括颜色，外观，总体感官评分，pH和挥发性化合物。结果表明，H2O2预处理或单独使用VP均能有效地保持鲜冷鲜猪肉的色泽、外观和整体品质。与单独处理和对照组相比，H2O2预处理和VP包封联合处理使第14天的pH值降低了6.31±0.01，总活菌数（TVC）降低了6.13±0.06 log CFU g−1。此外，H2O2 + VP处理显著地保留了表面颜色、硫代巴比妥酸活性物质（TBARS）水平和总挥发性碱性氮（TVB-N）。其中，联合处理在贮藏8天后的亮度L*值仍为初始值（第0天）的91.08%。贮藏14 d后，联合处理组猪肉样品质量损失最小，TBARS为0.50 mg kg−1，TVB-N为14.50±0.20 mg 100g−1。总体而言，H2O2 + VP的组合将冷冻猪肉的保质期延长至14天，而对照组的保质期仅为6天。因此，将H2O2预处理与真空包装相结合是一种高效、实用、有前景的冷冻鲜猪肉保鲜方法。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.