Full
Outline
To explore the effects of different modified atmosphere packaging on the freshness and microbial community structure changes of chilled beef during storage.
This study established 4 treatment groups: Modified atmosphere packaging group 1 (LAR) (20% O2, 10% N2, 70% CO2+absorbent pad), modified atmosphere packaging group 2 (ARAB) (20% O2, 10% N2, 70% CO2+self-made antibacterial absorbent pad), modified atmosphere packaging group 3 (MAR) (45% O2, 10% N2, 45% CO2+absorbent pad), and modified atmosphere packaging group 4 (HAR) (60% O2, 20% N2, 20% CO2+absorbent pad). The 4 kinds of different types of chilled beef in modified atmosphere packaging were stored at 4 ℃ for 10 days. The sensory properties, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), drip loss rate and total viable count of the chilled beef during the storage period were regularly measured, and the changes in the microbial community structure were analyzed simultaneously.
During the 10 d storage period, all the samples treated with modified atmosphere packaging remained at the first grade of freshness, and the TBARs did not exceed the standard limit. On the 10th day of storage, all the samples showed unacceptable conditions such as unpleasant odors. The total number of colonies increased to varying degrees from 0 to 6 days and then tended to stabilize. TVB-N did not exceed the limit (15 mg/100 g) within the 6-day storage period. The drip loss rate increased in all groups during the storage period, with the MAR group showing the smallest rate of change. At the beginning of storage, the dominant phyla in all modified atmosphere packaging treatment groups were Firmicutes, Actinobacteriota, Proteobacteria and Bacteroidota. As the storage time increased, the dominant phyla also changed. In the high oxygen content treatment group HAR, the dominant phyla were Firmicutes and Proteobacteria, while in the other groups, they were all Firmicutes. At the genus level, the dominant genera in the HAR treatment group were Leuconostoc, Lactobacillus, Lactococcus, Serratia and Pseudomonas, while in the other treatment groups, the dominant genera were Leuconostoc, Lactobacillus and Lactococcus.
In this study, different modified atmosphere packaging has certain effects on the freshness and microbial community of chilled beef during storage. It is worth noting that the dominant bacterial genera in the LAR, ARAB and MAR groups are all lactic acid bacteria, while in the HAR group with an oxygen content of 60%, the dominant bacterial genera are Pseudomonas, Serratia and other genera.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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