Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation

GAN Kefan; QIAN Jing; ZHANG Jianhao; YAN Wenjing

doi:10.13386/j.issn1002-0306.2023110230

Volume 45 Issue 21

Oct. 2024

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Science and Technology of Food Industry > 2024 > 45(21): 292-301. > DOI: 10.13386/j.issn1002-0306.2023110230

GAN Kefan, QIAN Jing, ZHANG Jianhao, et al. Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation[J]. Science and Technology of Food Industry, 2024, 45(21): 292−301. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110230.

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Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation

1.
College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
2.
School of Public Health, Southeast University, Nanjing 210009, China

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Received Date: November 21, 2023
Available Online: August 29, 2024

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Abstract

Abstract

In this study, cold plasma (CP) technology combined with composite essential oils (cinnamon and clove essential oils) treatment was applied to preserve fresh beef. Changes in the antioxidant properties of composite essential oils after CP treatments were investigated. What's more, the effects of synergistic treatments on the total viable bacteria count, Pseudomonas spp. count, apparent color, pH value, total volatile basic nitrogen (TVB-N), lipid oxidation, texture, and odor of beef were analyzed. The results showed that the CP combined with essential oils treatment was effective in reducing the total number of colonies and Pseudomonas spp. on the surface of beef during the storage period, and extending the shelf life for 6 d. Moreover, the presence of essential oils led to a slower lipid oxidation rate and reduced TVB-N values. The a^* value in the synergistic treatment group was significantly higher than that in the control group in the middle and late storage period (P<0.05). In addition, the synergistic treatment could better maintain the stability of the pH value of beef at about 5.6 during storage. In terms of texture, the synergistic treatment had no significant effect on the cohesion and elasticity of beef, but caused an increase in the hardness and chewiness. The results of the sensory evaluation indicated that the overall acceptability of beef after synergistic treatment was the best. In conclusion, the CP combined with composite essential oils treatment could effectively prolong the shelf-life of beef and maintain better sensory qualities.
- beef,
- cold plasma,
- composite essential oil,
- storage period,
- quality

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References (41)

References

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