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Updated: Jul 8, 2026

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基于Lepidium sativum种子粘液和蜂提取物的活性包装涂层:准备,表征,应用和模拟水牛肉的保存方法

Fatemehe Majdi1, Behrooz Alizadeh Behbahani1, Hassan Barzegar1

  • 1Faculty of Animal Science and Food Technology, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

PloS one
|October 9, 2024
PubMed
概括

这项研究表明,在食用涂料中将Lepidium sativum粘液 (LS) 与提取物 (PE) 结合起来,可以有效地保存水牛肉. LS+PE涂层显著抑制微生物生长,将肉类的保质期延长三天.

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相关概念视频

Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
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Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
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Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...