食品科学2025，Vol.46Issue(2)：20-29,10.DOI:10.7506/spkx1002-6630-20240614-084
等离子体活化水耦合生物保鲜剂对牛肉的保鲜作用
Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation
摘要
Abstract
To prolong the shelf life of fresh beef,we designed and evaluated a preservative(PAW-ε-PLH-nisin)by dissolving ε-polylysine hydrochloride(ε-PLH),nisin,and sodium hexametaphosphate as a water-retaining agent in plasma-activated water(PAW).The effect of the preservative on the quality changes of beef during cold storage was investigated.The results demonstrated that after storage under vacuum at 4℃for 28 days,the total bacterial count of beef treated with the preservative was 5.1(lg(CFU/g)),within the acceptable limit.The total volatile basic nitrogen(TVB-N)content was 18.3 mg/100 g after 21 days of storage,meeting the criteria for the second freshness grade.The PAW-ε-PLH-nisin treatment notably improved the redness of beef,kept beef texture and sensory characteristics stable during storage,delayed lipid and protein oxidation in beef,and maintained fatty acid stability.These results suggest that PAW-ε-PLH-nisin has significant application potential and high development value in fresh beef preservation.关键词
生鲜牛肉/等离子体活化水/ε-聚赖氨酸盐酸盐/乳酸链球菌素/保鲜Key words
fresh beef/plasma-activated water/ε-polylysine hydrochloride/nisin/preservation分类
轻工业引用本文复制引用
柯志刚,田玉玲,刘书来,周绪霞,丁玉庭..等离子体活化水耦合生物保鲜剂对牛肉的保鲜作用[J].食品科学,2025,46(2):20-29,10.基金项目
企业委托项目(SH1330220891) （SH1330220891）
