The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb
This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium...
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MDPI AG
2025-01-01
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| author | Debao Wang Xiaoyu Chai Su Wang Tongtong Zhao Xiaochun Zheng Weili Rao Huiguo Yang Dequan Zhang Chengli Hou |
| author_facet | Debao Wang Xiaoyu Chai Su Wang Tongtong Zhao Xiaochun Zheng Weili Rao Huiguo Yang Dequan Zhang Chengli Hou |
| author_sort | Debao Wang |
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| description | This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm<sup>3</sup>/(m<sup>2</sup>·24·h·0.1·MPa), respectively, then stored at temperatures of 4 °C and −1 °C for 28 days, respectively. The results of total viable count, pH, color, and volatile basic nitrogen indicate that HORP effectively inhibits the growth rate of surface microorganisms and the oxidation rate of proteins in lamb. The sulfhydryl content, carbonyl value, and electronic nose suggest that the oxidative decomposition rate of lamb during storage at −1 °C is lower compared to storage conditions at 4 °C. The microbial diversity suggests that HORP significantly hinders the growth and reproduction of <i>Pseudomonas</i> and <i>Brochothrix</i> aerobic spoilage bacteria, as well as diminishes the abundance of the dominant microbial community. Herein, utilizing high-barrier packaging with an oxygen permeability of lower than 1.70 cm<sup>3</sup>/(m<sup>2</sup>·24·h·0.1·MPa) in conjunction with ice temperature storage at −1 °C is a highly effective preservation method for prolonging the shelf life of chilled lamb to 28 days. |
| format | Article |
| id | doaj-art-ee92b1a5d9b0430187ffde1889ac23db |
| institution | OA Journals |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-ee92b1a5d9b0430187ffde1889ac23db2025-08-20T02:12:25ZengMDPI AGFoods2304-81582025-01-0114334310.3390/foods14030343The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of LambDebao Wang0Xiaoyu Chai1Su Wang2Tongtong Zhao3Xiaochun Zheng4Weili Rao5Huiguo Yang6Dequan Zhang7Chengli Hou8Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Agricultural Product Processing and Nutritional Health, Chinese Academy of Agricultural Sciences (Cangzhou), Cangzhou 061019, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, ChinaXinjiang Academy of Animal Science, Urumqi 831399, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaThis study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm<sup>3</sup>/(m<sup>2</sup>·24·h·0.1·MPa), respectively, then stored at temperatures of 4 °C and −1 °C for 28 days, respectively. The results of total viable count, pH, color, and volatile basic nitrogen indicate that HORP effectively inhibits the growth rate of surface microorganisms and the oxidation rate of proteins in lamb. The sulfhydryl content, carbonyl value, and electronic nose suggest that the oxidative decomposition rate of lamb during storage at −1 °C is lower compared to storage conditions at 4 °C. The microbial diversity suggests that HORP significantly hinders the growth and reproduction of <i>Pseudomonas</i> and <i>Brochothrix</i> aerobic spoilage bacteria, as well as diminishes the abundance of the dominant microbial community. Herein, utilizing high-barrier packaging with an oxygen permeability of lower than 1.70 cm<sup>3</sup>/(m<sup>2</sup>·24·h·0.1·MPa) in conjunction with ice temperature storage at −1 °C is a highly effective preservation method for prolonging the shelf life of chilled lamb to 28 days.https://www.mdpi.com/2304-8158/14/3/343lambhigh-oxygen-barrier packagingdominant spoilage bacteriastorage temperatureshelf life |
| spellingShingle | Debao Wang Xiaoyu Chai Su Wang Tongtong Zhao Xiaochun Zheng Weili Rao Huiguo Yang Dequan Zhang Chengli Hou The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb Foods lamb high-oxygen-barrier packaging dominant spoilage bacteria storage temperature shelf life |
| title | The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb |
| title_full | The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb |
| title_fullStr | The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb |
| title_full_unstemmed | The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb |
| title_short | The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb |
| title_sort | effects of packaging barrier properties coupled with storage temperatures on the dominant spoilage bacteria composition and freshness quality of lamb |
| topic | lamb high-oxygen-barrier packaging dominant spoilage bacteria storage temperature shelf life |
| url | https://www.mdpi.com/2304-8158/14/3/343 |
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