Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 146 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026382

Effect of pectin-rosemary essential oil composite film cooperating with ice temperature storage in beef preservation

  • LI Weizheng ,
  • YANG Lihua ,
  • HAN Ling ,
  • YU Qunli ,
  • GUO Zonglin ,
  • LIN Juan ,
  • ZHANG Wei
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co.Ltd., Linxia 731500, China)

Received date: 2020-12-06

  Revised date: 2020-12-25

  Online published: 2021-11-18

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Abstract

By preparing pectin-rosemary essential oil composite films, the effect of its synergistic ice-temperature storage on the preservation effect and shelf life of beef was explored. The pH, color, total bacteria, thiobarbituric acid reactive substances(TBARS), total volatile base nitrogen(TVB-N) and sensory score of beef were determined under 4 different storage conditions: ice temperature storage (-1.3 ℃, ITS); ice temperature storage & 1.5% composite film (1.5% ICF); ice temperature storage & 2.0% Composite film (2.0% ICF); ice temperature storage & 2.5% composite film (2.5% ICF). The results showed that the pectin-rosemary essential oil composite film combined with ice temperature storage significantly slowed down the increasing of pH, color, total bacteria, TBARS, TVB-N during the storage of beef than ice temperature storage (P<0.05), and 1.5% ICF had the best effect on the comprehensive preservation of beef. Meanwhile the sensory score was the highest at each measurement time point, which could prolong the shelf life to 24 days. Therefore, combing the pectin-rosemary essential oil composite film with ice temperature storage can effectively delay the quality deterioration and extend the shelf life of beef.

Key words： beef; preservation; ice temperature storage; composite film; pectin; rosemary essential

Cite this article

LI Weizheng , YANG Lihua , HAN Ling , YU Qunli , GUO Zonglin , LIN Juan , ZHANG Wei . Effect of pectin-rosemary essential oil composite film cooperating with ice temperature storage in beef preservation[J]. Food and Fermentation Industries, 2021 , 47(20) : 146 -151 . DOI: 10.13995/j.cnki.11-1802/ts.026382

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