Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives
LI Ruren1, LIN Shiwen1, RONG Liangyan1, SHEN Rui1, ZHANG Peng2, YE Shengde3, LI Jianrong1,*
1.Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China; 3.Zhejiang Silver-Elephant Bioengineering Co.Ltd., Taizhou 317200, China
Abstract：To extend the shelf-life of chilled beef and reduce the drip loss during storage, the effect of chitosan coating combined with a mixture of biopreservatives (2.5 g/L nisin, 3.0 g/L ε-polylysine, and 1.5 g/L natamycin) on the total bacterial count, total volatile base nitrogen content, pH value and drip loss of chilled beef was evaluated in comparison with a commercial food biopreservative. The results indicated that the combined treatment reduced the drip loss by 2.13% at 8 days of storage at 4 ℃ compared with the control group. After 16 days of storage, the total bacterial count in the treatment group was 4.75 (lg(CFU/g)), which reduced by 4 logarithmic units compared with the control group, and it belonged to the second freshness grade. In conclusion, the commercial preservative and the biopreservative mixture alone and injunction with chitosan coating could extend the shelf-life of chilled beef. The combined treatment was the most effective preservative, extending the shelf-life of chilled beef to 16 days.
李儒仁，林世文，荣良燕，沈 瑞，张 鹏，叶盛德，励建荣. 壳聚糖协同生物源保鲜剂对冷鲜牛肉的保鲜效果[J]. 肉类研究, 2018, 32(3): 24-28.
LI Ruren, LIN Shiwen, RONG Liangyan, SHEN Rui, ZHANG Peng, YE Shengde, LI Jianrong. Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives. Meat Research, 2018, 32(3): 24-28.
2018, Vol. 32 
