Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage
This study investigates the effects of different preservation methods—tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)—on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1175 |
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| author | Yiling Pan Xiangnan Xue Ying Wang Jinpeng Wang Wendi Teng Jinxuan Cao Yuemei Zhang |
| author_facet | Yiling Pan Xiangnan Xue Ying Wang Jinpeng Wang Wendi Teng Jinxuan Cao Yuemei Zhang |
| author_sort | Yiling Pan |
| collection | DOAJ |
| description | This study investigates the effects of different preservation methods—tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)—on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5′-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. T1 also showed beneficial effects in limiting oxygen-related spoilage, as demonstrated by lower TAC and TBARS levels. In contrast, the control group showed limited effectiveness in preserving the quality of sauced beef, as indicated by higher microbial counts and more pronounced lipid and protein degradation. These findings provide a theoretical basis for improving sauced beef preservation by highlighting the effectiveness of different packaging methods and the potential of pepper essential oil as a natural preservative. |
| format | Article |
| id | doaj-art-d42b603504ba4636808bb6e6d7a13650 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-d42b603504ba4636808bb6e6d7a136502025-08-20T03:08:55ZengMDPI AGFoods2304-81582025-03-01147117510.3390/foods14071175Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled StorageYiling Pan0Xiangnan Xue1Ying Wang2Jinpeng Wang3Wendi Teng4Jinxuan Cao5Yuemei Zhang6Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaThis study investigates the effects of different preservation methods—tray packing (control), vacuum packing (T1), and tray packing with 2 mg/mL pepper essential oil (T2)—on the quality of sauced beef during 4 °C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5′-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. T1 also showed beneficial effects in limiting oxygen-related spoilage, as demonstrated by lower TAC and TBARS levels. In contrast, the control group showed limited effectiveness in preserving the quality of sauced beef, as indicated by higher microbial counts and more pronounced lipid and protein degradation. These findings provide a theoretical basis for improving sauced beef preservation by highlighting the effectiveness of different packaging methods and the potential of pepper essential oil as a natural preservative.https://www.mdpi.com/2304-8158/14/7/1175sauced beefpepper essential oilmicrobial growthnucleotides catabolismbiogenic amines |
| spellingShingle | Yiling Pan Xiangnan Xue Ying Wang Jinpeng Wang Wendi Teng Jinxuan Cao Yuemei Zhang Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage Foods sauced beef pepper essential oil microbial growth nucleotides catabolism biogenic amines |
| title | Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage |
| title_full | Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage |
| title_fullStr | Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage |
| title_full_unstemmed | Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage |
| title_short | Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage |
| title_sort | effects of different preservation techniques on microbial and physicochemical quality characteristics of sauced beef under chilled storage |
| topic | sauced beef pepper essential oil microbial growth nucleotides catabolism biogenic amines |
| url | https://www.mdpi.com/2304-8158/14/7/1175 |
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