尸体作为皮肤包装牛肉和修改大气包装牛肉中的潜在破坏指标
Kristian Key Milan Thamsborg1, Birgitte Winther Lund2, Derek Victor Byrne3
1Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Copenhagen, Denmark.
Foods (Basel, Switzerland)
|December 23, 2023
概括
尸体是老年牛肉牛排的潜在腐败指标,但不是碎牛肉产品. 需要进行特定产品的研究来证实 cadaverine 的存在.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 卡达维林是一种与微生物腐败相关的生物源氨基.
- 它作为牛肉产品中腐败指标的实用性需要进一步研究.
- 乳酸细菌可以在特定的储存条件下产生尸体.
研究的目的:
- 作为真空皮包装中介肉 (EB) 和修饰大气 (MAP) 包装的碎牛肉 (MB) 中的腐烂指标,研究尸体.
- 为了在保质期内将尸体水平与感觉和微生物分析进行比较.
- 为了确定尸体的适用性,作为牛肉的普遍腐败标记.
主要方法:
- 在受控条件下储存的EB和MB产品的分析.
- 在产品的整个保质期内进行感官评估和微生物分析.
- 使用液体染色学-并联质谱法 (LC-MS/MS) 来量化尸体.
主要成果:
- 在EB中,尸体含量显著增加,在"最佳之前"日期之前达到约40,000μg/kg.
- 尸体度在MB中仍然很低 (<50μg/kg),与感官评估没有相关性.
- 在EB尸体中,EB水平呈现出持续的增加,这表明它有可能成为衰老腐烂指标.
结论:
- 卡达维林显示出作为老年牛肉牛排 (EB) 的腐败指标的希望.
- 在测试条件下,卡达维林不是MAP碎牛肉 (MB) 的可靠腐败标志物.
- 产品特定的研究对于验证尸体在牛肉腐烂检测中的作用至关重要.
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