Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage

Abstract

The efficacy of sodium lactate combined with Natamycin against discoloration and spoilage of beef stored at 4 °C was evaluated. The beef was treated with 3 g/L sodium lactate combined with 3 g/L Natamycin, and 3 g/L sodium lactate treatment and 3 g/L Natamycin treatment were performed as control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and microbial quality. Sodium lactate exhibited a remarkable efficacy against discoloration together with antibacterial efficacy against spoilage. Natamycin has no contribution to delaying discoloration but displayed a remarkable antibacterial efficacy. These results revealed that sodium lactate combined with Natamycin was more conducive to hygiene levels improvement. In the sample treated by sodium lactate combined with Natamycin, Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives' genus of psychrotrophic Enterobacteriaceae were completely controlled. As a result, the acceptable shelf life of beef treated by sodium combined with Natamycin reached 7 days. While the acceptable shelf life of beef treated by sodium lactate and Natamycin was 6 and 4, respectively.

Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

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Performance of chitosan/γ-polyglutamic acid/curcumin edible coating and application in fresh beef preservation

“…Currently, beef is one of the main red meat resources and continues to be the major contributor to total meat consumption in China due to its rich nutrition and unique flavor. However, during the distribution processes and storage, chemical interactions and microbial contamination would deteriorate meat quality (Ding et al, 2020;Tian et al, 2022a). Thus, appropriate protection technology must be adopted to maintain the safety and nutritional values of meat (Fang et al, 2018;Wen et al, 2022).…”

Sodium lactate treatment maintains the quality and promotes energy metabolism of ‘Kyoho’ table grape during storage

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