Scholarlink

<p>Fresh meat is susceptible to spoilage during storage due to microbial growth and oxidative rancidity. Adding preservatives to meat products is an effective preservation measure. However, concerns over the potential harm of synthetic preservatives have led to increased interest in natural alternatives. The objective of this study was to investigate the impact of a mixed natural preservative (MNP), which included cinnamon essential oil, lysozyme, and nisin, on the quality and microbial community of Tan mutton during cold storage. The samples treated with MNP were vacuum-packed and stored at 4&#xa0;°C for 20 days, while the untreated samples were used as controls. The results demonstrated that pH, TBARS, TVB-N, and microbial counts increased in all samples during storage, but MNP treatment significantly slowed these changes (<i>P</i> &lt; 0.05). Additionally, MNP improved the color and water-holding capacity of the meat. High-throughput sequencing analysis further revealed that MNP modulated the dominant microbial communities, exerting a significant bactericidal effect on <i>Serratia</i> and <i>Carnobacterium</i>, among others. In conclusion, the MNP comprising cinnamon essential oil, lysozyme, and nisin exhibited strong antimicrobial and antioxidant properties, effectively extending the shelf life and maintaining the quality of Tan mutton during cold storage.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

The effect of mixed natural preservatives on microbial community and Tan mutton quality

  • 期刊论文

  • 发表日期：

    2025年2月28日

查看全文
  • Xiaoxue Li,
  • Yanyao Wang,
  • Haiyang Ma,
  • Qingqing Cao,
  • Qian Zhang,
  • Yang Li,
  • Fang Ma,
  • Delang Xie,
  • Bingbing Zhang,
  • Guishan Liu,
  • Jinyuan Cai,
  • Yunlong Zhao

摘要

Fresh meat is susceptible to spoilage during storage due to microbial growth and oxidative rancidity. Adding preservatives to meat products is an effective preservation measure. However, concerns over the potential harm of synthetic preservatives have led to increased interest in natural alternatives. The objective of this study was to investigate the impact of a mixed natural preservative (MNP), which included cinnamon essential oil, lysozyme, and nisin, on the quality and microbial community of Tan mutton during cold storage. The samples treated with MNP were vacuum-packed and stored at 4 °C for 20 days, while the untreated samples were used as controls. The results demonstrated that pH, TBARS, TVB-N, and microbial counts increased in all samples during storage, but MNP treatment significantly slowed these changes (P < 0.05). Additionally, MNP improved the color and water-holding capacity of the meat. High-throughput sequencing analysis further revealed that MNP modulated the dominant microbial communities, exerting a significant bactericidal effect on Serratia and Carnobacterium, among others. In conclusion, the MNP comprising cinnamon essential oil, lysozyme, and nisin exhibited strong antimicrobial and antioxidant properties, effectively extending the shelf life and maintaining the quality of Tan mutton during cold storage.

Graphical Abstract