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| Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef |
| LI Ruren1, SHEN Rui1, RONG Liangyan1, LIN Shiwen1, 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 |
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Abstract Various combinations of three biological preservatives (nisin, natamycin and ε-polylysine) were screened using one-factor-at-a-time and orthogonal array design methods for their efficacy in extending the shelf-life of chilled beef and ensuring its quality and safety during storage. The effect of the selected combination on quality changes of chilled beef was investigated. The results showed that the optimal combination was found to be 2.5 g/L nisin, 1.5 g/L natamycin and 3.0 g/L ε-polylysine. The total volatile base nitrogen (TVB-N) value of chilled beef treated with this combination after being stored for 8 days at (4 ± 1) ℃ was 19.84 mgN/100 g, reaching the second-grade level of fresh meat. In addition, the total viable count of chilled beef in the treatment group was reduced by 2 orders of magnitude compared with the control group, demonstrating that the combination of preservatives inhibited the growth of spoilage bacteria effectively. At the end of storage life, the drip loss of the treatment group was reduced 1.73% compared with the control group. This treatment extended the shelf-life of chilled beef by 4 days.
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2018, Vol. 32 
