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中国精品科技期刊2020
甘可凡,钱婧,章建浩,等. 低温等离子体协同复合精油对牛肉贮藏保鲜的影响[J]. 食品工业科技,2024,45(21):1−10. doi: 10.13386/j.issn1002-0306.2023110230.
引用本文: 甘可凡,钱婧,章建浩,等. 低温等离子体协同复合精油对牛肉贮藏保鲜的影响[J]. 食品工业科技,2024,45(21):1−10. doi: 10.13386/j.issn1002-0306.2023110230.
GAN Kefan, QIAN Jing, ZHANG Jianhao, et al. Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation[J]. Science and Technology of Food Industry, 2024, 45(21): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110230.
Citation: GAN Kefan, QIAN Jing, ZHANG Jianhao, et al. Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation[J]. Science and Technology of Food Industry, 2024, 45(21): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110230.

低温等离子体协同复合精油对牛肉贮藏保鲜的影响

Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation

  • 摘要: 本研究采用低温等离子体(Cold Plasma,CP)技术协同复合精油(肉桂精油和丁香精油)对生鲜牛肉进行保鲜处理,并探究CP处理后复合精油抗氧化性的变化,分析了协同处理对牛肉菌落总数、假单胞菌数、表观色泽、pH、总挥发性盐基氮含量(Total Volatile Basic Nitrogen, TVB-N)、脂质氧化、质构及气味的影响。结果表明:CP协同复合精油处理可有效降低贮藏期内牛肉表面的菌落总数和假单胞菌数,将货架期延长6 d;同时,复合精油的存在能够减缓TVB-N增加和脂质氧化,协同处理组a*值在贮藏中后期始终保持较高水平且显著高于对照组(P<0.05);此外,CP协同复合精油处理可较好地保持贮藏期内牛肉pH在5.6左右;在质构方面,协同处理对牛肉内聚性和弹性无显著影响,但会造成牛肉硬度和咀嚼性上升;感官评价结果表明,协同处理组牛肉整体可接受性最佳。综上,CP协同复合精油处理可有效延长牛肉货架期,且协同处理组能够保持较好的感官品质。

     

    Abstract: In this study, cold plasma (CP) technology combined with composite essential oils (cinnamon and clove essential oils) treatment was applied to preserve fresh beef. Changes in the antioxidant properties of composite essential oils after CP treatments were investigated. What's more, the effects of synergistic treatments on the total viable bacteria count, Pseudomonas spp. count, apparent color, pH, total volatile basic nitrogen (TVB-N), lipid oxidation, texture, and odor of beef were analyzed. The results showed that the CP combined with essential oils treatment was effective in reducing the total number of colonies and Pseudomonas spp. on the surface of beef during the storage period, and extend the shelf life for 6 d. Moreover, the presence of essential oils led to a slower lipid oxidation rate and reduced TVB-N values. The a* value in the synergistic treatment group was higher than that in the control group in the middle and late storage period (P<0.05). In addition, the synergistic treatment could better maintain the stability of the pH of beef at about 5.6 during storage. In terms of texture, the synergistic treatment had no significant effect on the cohesion and elasticity of beef, but caused an increase in the hardness and chewiness. The results of the sensory evaluation indicated that the overall acceptability of beef after synergistic treatment was the best. In conclusion, the CP combined with composite essential oils treatment could effectively prolong the shelf-life of beef and maintain better sensory qualities.

     

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