文献类型： 外文期刊

作者： Yu, Haojie ¹ ; Zhang, Songshan ¹ ; Liu, Xiaochang ¹ ; Lei, Yuanhua ¹ ; Bai, Yueyu ² ; Yang, Yiran ¹ ; Li, Hongbo ³ ; Liu, Yinchu ¹ ; Xiao, Yang ⁴ ; Xie, Peng ¹ ; Sun, Baozhong ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Inst Anim Sci, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

2.Zhengzhou Univ, Anim Hlth Supervis Inst Henan Prov, Zhengzhou, Peoples R China

3.Xinjiang Acad Anim Sci, Urumqi, Peoples R China

4.Yancheng Halal Food Co Ltd Hebei Prov, Baoding, Peoples R China

关键词： Beef; Electrostatic spraying; Lactic acid; Ascorbic acid; Microbial diversity; Quality

期刊名称：MEAT SCIENCE （ 影响因子：5.7； 五年影响因子：5.9 ）

ISSN： 0309-1740

年卷期： 2024 年 214 卷

页码：

收录情况： SCI

摘要： This study aimed to clarify the effect of electrostatic spraying of lactic acid (LE) and ascorbic acid (AE) on vacuum-packaged beef aged at 10 degrees C. The physicochemical attributes, flavor profiles, and microbial diversities were evaluated. Beef steaks were electrostatically sprayed twice with 4% LE, 0.5% AE, or a mixture of them (LAE). Afterward, the beef was vacuum-packaged and aged. All treated beef exhibited a decrease in quality and sensory scores over time. At the end of the study period, the total viable count (TVC) and the total volatile basic nitrogen values in the control group (7.34 log CFU/g and 15.52 mg/100 g, respectively) were higher than those in the acid-treated groups. The LAE group exhibited the best color stability and the lowest TVC and Enterobacteriaceae counts after aging. High-throughput sequencing analysis revealed that acid types and electrostatic spray could change the microbiota structure. Leuconostoc was the dominant bacteria in the AE and LAE groups, while Enterococcus became the predominant bacteria in the NLE and LE groups with aging. This indicates that electrostatic spray combined with acid treatment can ensure beef quality and microbiological safety at mild temperatures.