Effect of sodium lactate coating enriched with nisin on beef strip loins ( M. Longissimus lumborum ) quality during cold
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ORIGINAL PAPER
Effect of sodium lactate coating enriched with nisin on beef strip loins (M. Longissimus lumborum) quality during cold storage and electronic nose rapid evaluation Yi Liu1 · Feixiang Zhang1 · Bowei Zhu1 · Xiaorong Ruan1 · Xiaomei Yi1 · Jian Li1 · Yuanyuan Gao1 · Guohua Hui1 Received: 17 May 2020 / Accepted: 30 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Effects of sodium lactate (SL) coating enriched with nisin on beef strip loins (M. Longissimus lumborum) quality were evaluated in this research. Samples were coated with different chemical preservatives (2% SL, 4% SL, 2 g/L nisin, 2% SL + 2 g/L nisin, and 4% SL + 2 g/L nisin). Deionised water was used as negative control. Sensory evaluation, microbial, total viable counts, weight loss, surface colour, pH, and total volatile basic nitrogen (TVB-N), were examined. In order to explore a new way for beef quality rapid evaluation, electronic nose (e-nose) was used to measure beef samples. E-nose stochasic resonance (SR) and double-layered cascaded series stochastic resonance responses were used to conduct multiple variable regression (MVR) with key physio-chemical indexes to investigate their correlation relationship. Results indicated that the most effective treatment was 4% SL + 2 g/L nisin. By the optimal preservative, beef showed lower microbial propagation, less moisture loss and TVB-N content. Also, this method maintained original colour and pH, and displayed higher sensory acceptability. Therefore, thus coating with 4% SL + 2 g/L nisin effectively prolonged the shelf life of beef samples. Electronic nose was used to evaluate the quality of different beef samples. MVR results indicated that SR based e-nose discriminated the beef in different quality, and also presented a closer correlation with beef quality indexes. Keywords Beef · Sodium lactate · Nisin · Cold storage · Quality evaluation · Multiple variable regression
Introduction Beef is favored by the customers because of its good taste and abundant nutrients [12, 32]. The beef price is much higher than other commercial meat, such as pork and chicken meat. However, due to the influence of both enzymatic and microbial reactions [15, 24], beef is highly perishable and has quite short storage life postmortem. With the development of social economics, customers care more about food safety and food transportation efficiency [20]. As a result, the way to extend beef shelf life is of great importance for both customers and meat industries.
* Guohua Hui [email protected] 1
Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, School of Information Engineering, Zhejiang A&F University, Hangzhou 311300, China
To date, various methods have been studied with the aim of meat preservation. Physical preservative methods such as modified atmosphere packaging (MAP) and irradiation treatment have aroused much attention in quality control
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