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2014•Science and Technology of Food IndustryRequires access

Effect of antimicrobial protein coating combined with modified atmosphere packaging on the beef quality

Huang Zhi-yin

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Abstract

In order to extend the shelf life of beef,effects of the quality of beef by antimicrobial protein coating combined with modified atmosphere packaging were discussed in this paper.The aerobic plate count,pH value,total volatile basis nitrogen( TVB-N) value,drip loss,a*value,thiobarbituric acid( TBA) value and the percentage of high iron metmyoglobin( metMb) % during storage were determined.The results showed that fresh beef which coated by 50mg Nisin-antimicrobial protein films for 5min in MAP( 45% O2/30% CO2/25% N2) could be preserved over 20 days at 4 ± 1℃,and various kinds of beef quality indexes could satisfied the national standards of the first grade fresh meat.

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What this paper is about

In order to extend the shelf life of beef,effects of the quality of beef by antimicrobial protein coating combined with modified atmosphere packaging were discussed in this paper.The aerobic plate count,pH value,total volatile basis nitrogen( TVB-N) value,drip loss,a*value,thiobarbituric acid( TBA) value and the percentage of high iron metmyoglobin( metMb) % during storage were determined.The results showed that fresh beef which coated by 50mg Nisin-antimicrobial protein films for 5min in MAP( 45% O2/30% CO2/25% N2) could be preserved over 20 days at 4 ± 1℃,and various kinds of beef quality indexes could satisfied the national standards of the first grade fresh meat.

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Available abstract

In order to extend the shelf life of beef,effects of the quality of beef by antimicrobial protein coating combined with modified atmosphere packaging were discussed in this paper.The aerobic plate count,pH value,total volatile basis nitrogen( TVB-N) value,drip loss,a*value,thiobarbituric acid( TBA) value and the percentage of high iron metmyoglobin( metMb) % during storage were determined.The results showed that fresh beef which coated by 50mg Nisin-antimicrobial protein films for 5min in MAP( 45% O2/30% CO2/25% N2) could be preserved over 20 days at 4 ± 1℃,and various kinds of beef quality indexes could satisfied the national standards of the first grade fresh meat.

Key concepts: Metmyoglobin, Nisin, Modified atmosphere, Food science, Thiobarbituric acid, Antimicrobial, Shelf life, Chemistry

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