Effect of sodium lactate coating enriched with nisin on beef strip loins (M. Longissimus lumborum) quality during cold storage and electronic nose rapid evaluation

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

“…These results revealed that sodium lactate and Natamycin as preservative contributed to pH stabilization, resulting in quality improvement of chilled beef. These results were in line with those results reported by Sallam & Samejima (2004) and Liu et al (2020), who found that sodium lactate and Natamycin were conducive to pH stabilization for chilled beef, and sodium lactate was more effective.…”

“…Natamycin had no significant positive impact on a* value of chilled beef. These results revealed that sodium lactate was conducive to against discoloration, which was in well agreement with the previous experimental studies reported by Liu et al (2020). Whereas, Natamycin exhibited no contribute to color protection.…”

“…Indeed, the results of TVBN were well agreement with the results of microbiological analyses in this study. Moreover, these results were consistent with those studies by Liu et al (2020) and Schelegueda et al (2016), who reported that sodium lactate and Natamycin had superior effects on inhibiting the TVB-N growth.…”

“…and Weissella spp. during the middle and late stage of the storage period, which was well line with the results reported by Liu et al (2020). Both Lactobacillus spp.…”

Study of freshness monitoring on small larimichthys polyactis based on multiple sensor array system and non-linear data analysis method

“…Then, the new coming unknown samples can be recognized by the developed pattern recognition database, and give the deciding results. [21][22][23][24] Freshness monitoring on small larimichthys polyactis using MSAS combine with TVB-N parameters was studied in this paper. Larimichthys polyactis was obtained and prepared as a number of samples.…”