Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage
Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage
复制标题
二氧化碳对高氧包装牛肉冷藏过程中脆弱假单胞菌腐败行为的潜在抑制作用
DOI：
10.1016/j.fm.2023.104229
复制
发表时间：
2023
影响因子：
5.3
通讯作者：
Xiaoyin Yang
中科院分区：
文献类型：
--
作者：
Jun Yang;Rongrong Liang;Yanwei Mao;Pengcheng Dong;Lixian Zhu;Xin Luo;Yimin Zhang;Xiaoyin Yang
脆性假单胞菌是高氧修饰气氛包装（HiOx-MAP）下肉类腐败的优势菌。本研究考察了CO2onP的影响。HiOx-MAP牛肉的脆性生长及相关腐败现象。用p孵育的碎牛肉。fragiT1是菌株中腐坏潜力最大的菌株，在4°C富集co2的HiOx-MAP （TMAP; 50% O2/40% CO2/10% N2）或非co2的HiOx-MAP （CMAP; 50% O2/50% N2）下保存14 d。与CMAP相比，TMAP保持了足够的o2水平，由于较低的erp，使牛肉具有较高的*值和肉色稳定性。第1天开始计数（P< 0.05）。TMAP样品14 d内脂肪酶活性和6 d内蛋白酶活性均低于CMAP样品（P< 0.05）。TMAP延缓了CMAP牛肉贮藏期间pH值和总挥发性碱性氮含量的显著升高。尽管与CMAP相比，TMAP显著促进了脂质氧化（与较高浓度的己醛和2,3-辛烷二酮相关）（P< 0.05），但由于co2抑制了微生物诱导的2,3-丁二酮和2-丁酸乙酯的形成，TMAP牛肉保留了可接受的感官气味。本研究对CO2onP的抗菌机制提供了全面的了解。脆弱的HiOx-MAP牛肉。
Pseudomonas fragiis a dominant meat spoilage organism under high-oxygen modified atmosphere packaging (HiOx-MAP). This work investigated the effects of CO2onP. fragigrowth and the related spoilage phenomena of HiOx-MAP beef. Minced beef incubated withP. fragiT1, a strain owning the strongest spoilage potential among isolates, was stored under CO2-enriched HiOx-MAP (TMAP; 50% O2/40% CO2/10% N2) or non-CO2HiOx-MAP (CMAP; 50% O2/50% N2) at 4 °C for 14 days. Compared to CMAP, TMAP maintained sufficient O2levels to endow beef with highera* values and meat color stability due to lowerP. fragicounts from day 1 (P< 0.05). TMAP samples also showed lower (P< 0.05) lipase activity and protease activity within 14-days and 6-days than CMAP samples respectively. TMAP delayed the significantly increased pH and total volatile basic nitrogen contents occurred in CMAP beef during storage. Despite TMAP markedly promoted the lipid oxidation associated with higher concentrations of hexanal and 2,3-octanedione than CMAP (P< 0.05), TMAP beef retained an acceptable organoleptic odor due to a CO2-inhibition on the microbial-induced 2,3-butanedione and ethyl 2-butenoate formation. This study provided a comprehensive insight into the antibacterial mechanism of CO2onP. fragiin HiOx-MAP beef.