Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging

被引：4

作者：

Beya, Michel M. ^{[1
,2
]}

Netzel, Michael E. ^{[1
,2
]}

Sultanbawa, Yasmina ^{[1
,2
]}

Smyth, Heather ^{[1
,2
]}

Hoffman, Louwrens C. ^{[1
,2
]}

机构：

[1] Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat QAAFI, St Lucia, Qld, Australia

[2] Univ Queensland, ARC Ind Transformat Training Ctr Uniquely Australi, Queensland Alliance Agr & Food Innovat, Indooroopilly, Qld, Australia

来源：

MEAT SCIENCE | 2023年 / 204卷

基金：

澳大利亚研究理事会;

关键词：

Natural preservatives; Kakadu plum; Vitamin C; Total phenolic compounds; Beef patties; SHELF-LIFE; PHYSICOCHEMICAL PROPERTIES; LEAF EXTRACT; ANTIOXIDANT; QUALITY; FRESH; STABILITY; COLOR; ACIDS; OIL;

D O I：

10.1016/j.meatsci.2023.109268

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Raw beef patties were treated with either 450 ppm of Sodium metabisulphite (SMB), or Kakadu plum powder (KPP) (0.2%, 0.4%, 0.6%, 0.8%) or no additive (negative control) and stored under Modified Atmosphere Packaging at 4 & PLUSMN; 1 degrees C for 20 days. Lipid oxidation, microbial growth rate, pH, instrumental color, and surface myoglobin were studied. Total phenolic compounds (TPC) and vitamin C of the KPP were also measured. The TPC was 13.9 g GAE/ 100 g dry weight (DW) and for vitamin C, the L-AA (L-ascorbic acid) and DHAA (dehydroascorbic acid) were 12.05 g/100 g and 0.5 g/ 100 g DW, respectively. The experimental results indicated that lipid oxidation was significantly delayed throughout the storage period for KPP-treated samples compared to both the negative control and SMB-treated samples. KPP at levels of 0.2% and 0.4% in the raw beef patties were efficient in slowing down the microbial growth rate compared to the negative control; however, SMB had a higher antimicrobial activity. The pH, the redness as well as metmyoglobin formation in the raw beef patties were reduced by the inclusion of the KPP in treated samples. A correlation (r = -0.66) was noted between KPP treatments and lipid oxidation, but there was no correlation (r = -0.006) between KPP treatment and microbial growth. This study demonstrates that KPP could be used as natural preservative for shelf-life extension of raw beef patties.

引用

页数：10