The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle).

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2023-05-01 DOI:10.5851/kosfa.2023.e8

Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong

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引用次数: 1

Abstract

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1°C) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

Abstract Image

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真空膜对韩牛理化及微生物特性的影响。

摘要以聚氯乙烯(PVDC)和乙烯醇(EVOH)为真空包装材料，研究了韩宇圆的理化特性和微生物学特性。将包装好的牛肉样品在2±1°C的冷藏条件下保存12周。采用pH值、表面颜色、硫代巴比妥酸活性物质(TBARS)值和挥发性碱性氮(VBN)值进行理化分析，采用好氧平板计数(APC)进行微生物学分析，并对包装牛肉样品进行宏基因组分析。在12周内，pH值和表面颜色没有明显变化，evoh包装牛肉的pH值往往低于pvc包装牛肉。PVDC和evoh包装的样品显示TBARS和VBN值低于标准限值。两种样品在储存期间的APC均不超过7 Log CFU/g。宏基因组分析显示，厚壁菌门和乳酸杆菌科是PVDC和evoh包装牛肉的优势门和科。两种包装样品在贮藏过程中均以藻粉藻为优势菌种，但存在鱼乳球菌的显著差异。因此，本研究提供了不同真空膜对真空包装牛肉长期冷藏品质的影响。

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.