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MALDI-TOF MS的使用用于变色真空包装牛肉的微生物识别

Alejandro Poveda^1,2, Johannes Krell², Volker Heinz¹

¹DIL German Institute of Food Technologies, Quakenbrück, Germany.

Journal of food science

|October 11, 2025

概括

微生物活动可能不能完全解释真空包装中的牛肉变色. 需要进一步的研究,以了解影响存储期间肉类颜色变化的复杂因素.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
肉类科学肉科学

背景情况:

真空包装可以延长牛肉的保质期,但变色仍然是一个挑战.
死前的环境因素可能会影响牛肉颜色的稳定性.
微生物种群在真空包装牛肉变色中的作用尚不清楚.

研究的目的:

为了确定与真空包装牛肉变色相关的潜在微生物物种.
为了研究细菌群和牛肉颜色变化之间的关系.

主要方法:

总活力和无氧细菌数量的量化.
使用矩阵辅助激光吸附/电离-飞行质谱时间 (MALDI-TOF MS) 的细菌鉴定.
对变色和对照牛肉样本进行色度测量 (L*,a*,h_a/b) 和pH分析.

主要成果:

在变色和对照牛肉样本之间观察到显著的颜色差异 (p < 0.05).
变色的牛肉呈现出较高的轻度 (L*),但较低的红度 (a*) 和颜色强度 (h_a/b),表明甲基球蛋白的形成增加.
与变色样本相比,对照样本中的pH值出乎意料地更高.
主要组件分析 (PCA) 和网络分析证实了两组之间的明显差异.

结论:

微生物活动本身可能无法完全解释真空包装牛肉的变色.
除了微生物负荷之外的因素,可能包括死前条件和生化变化,有助于牛肉颜色不稳定.
需要进一步研究影响牛肉变色的因素的复杂相互作用.

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相关概念视频

MALDI-TOF Mass Spectrometry

MALDI-TOF Mass Spectrometry

Mass spectrometry is a powerful characterization technique that can identify and separate a wide variety of compounds ranging from chemical to biological entities, based on their mass-to-charge ratio (m/z). The instruments that allow this detection, known as mass spectrometers, have three components: an ion source, a mass analyzer, and a detector. These spectrometers differ based on the nature of their ion source and analyzers.Matrix-assisted laser desorption ionization (MALDI) is a commonly...