Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation
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.
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