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

doi:10.7506/spkx1002-6630-20240614-084

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (2): 20-29.doi: 10.7506/spkx1002-6630-20240614-084

• Food Physical Processing Technology • Previous Articles Next Articles

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

KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting

(1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;2. Zhejiang Key Laboratory of Green, Low-Carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; 3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)

Online:2025-01-25 Published:2024-12-30

Abstract

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.

Key words: fresh beef; plasma-activated water; ε-polylysine hydrochloride; nisin; preservation

CLC Number:

TS251.5＋2

KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting. Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation[J]. FOOD SCIENCE, 2025, 46(2): 20-29.

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

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