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 toge… Show more
“…The pH value, color, TVB-N and drip loss were important indices to reflect the freshness of meat (Wang et al, 2022b;Rumape et al, 2022;Tian et al, 2022b). The four indices of beef during chilling, superchilling and frozen storage on the 7 th day during storage are shown in Table 1.…”
Section: Effects Of Different Storage Temperatures On Freshness Of Be...mentioning
Fresh beef longissimus lumborum muscle was supplied from a local abattoirs located in Chengdu, Sichuan Province, China, within 12 h after slaughter. Then the fresh beef was divided
“…The pH value, color, TVB-N and drip loss were important indices to reflect the freshness of meat (Wang et al, 2022b;Rumape et al, 2022;Tian et al, 2022b). The four indices of beef during chilling, superchilling and frozen storage on the 7 th day during storage are shown in Table 1.…”
Section: Effects Of Different Storage Temperatures On Freshness Of Be...mentioning
Fresh beef longissimus lumborum muscle was supplied from a local abattoirs located in Chengdu, Sichuan Province, China, within 12 h after slaughter. Then the fresh beef was divided
“…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).…”
A chitosan-based edible coating was prepared by incorporating γ-polyglutamic acid and curcumin. The physical, mechanical and antimicrobial properties of the chitosan/γ-polyglutamic acid/curcumin edible coating were characterized. Furthermore, the effect of chitosan/γ-polyglutamic acid/curcumin edible coating on the shelf-life of fresh beef was investigated. The γ-polyglutamic acid and curcumin incorporation greatly improved the performance of chitosan coating, including coating formation and antimicrobial activity. After the application of coating, the chitosan/γ-polyglutamic acid/curcumin edible coating had a good protection effect on the color of beef and was conducive to prolonging the shelf life of beef with good quality compared to pure curcumin edible coating. These results revealed that application of chitosan/γ-polyglutamic acid/ curcumin edible coating will be a good way to preserve freshness of fresh beef.
“…NaL mainly reacts with sugar in fruit juice to generate lactic acid, thereby reducing the pH value of the juice and inhibiting the growth of bacteria and molds. In addition, NaL can also increase the antioxidant capacity of fruits and extend their shelf life, thereby reducing fruit loss and waste (Tian et al,2022). Therefore, NaL has broad application prospects in the preservation of fresh fruits, but there is currently very little research on its application in this eld (Oms-Oliu et al,2006, Yousuf et al,2020.…”
‘Kyoho’ grape (Vitis viniera L. × Vitis labrusca L.) is the most widely cultivated table grape variety. However, it is prone to fruit abscission after harvest, which affects the development of the market. The aim of this study was to evaluate the effects of applying different concentrations of sodium lactate (0.1%, 0.5% and 1% NaL) on postharvest table grape preservation. After harvesting, ‘Kyoho’ grapes were immersed in sodium lactate solution at various concentrations (0 [as control], 0.1%, 0.5% and 1% NaL) for 2min and stored at 20±1℃ for 10 days. Physiological indicators including weight loss rate, browning level of rachis, contents of vitamin C, sugar, malondialdehyde (MDA), membrane permeability, and activities of polygalacturonase (PG), peroxidase (POD), cellulase (Cx) and lipoxygenase (LOX) were investigated. Additionally, it was also determined for ATP content, energy charge and activity of energy metabolism-related enzymes. These results showed that NaL treatment inhibited berry abscission and maintained berry quality due to the decrease of cell wall degrading enzyme activity, the increase of energy metabolism-related enzyme activities and high level of ATP content and energy charge. This study provides a new and effective method for the postharvest storage of table grapes that can help minimize economic losses.
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