Scholarlink

<p>Glutaric acid (GA) and azelaic acid (AA) possess antibacterial properties and have the potential to partially replace conventional preservatives. This study evaluated the effects of GA-sodium bisulphite (SB)-AA (4:4:1) and GA-sorbic acid (SA)-AA (2:4:1) on the refrigerated storage quality of sliced and minced beef. Initially, the synergistic antibacterial and antioxidant activities of these triple combinations were evaluated. GA-SB-AA demonstrated both strong antibacterial and antioxidant properties, whereas GA-SA-AA primarily exhibited significant antibacterial activity. When applied to beef products, both GA-SB-AA (4:4:1) and GA-SA-AA (2:4:1) effectively inhibited microbial growth, minimised weight loss, and enhanced colour and chemical stability (pH, total volatile base nitrogen (TVB-N), peroxide value (POV), and thiobarbituric acid (TBA) levels) during storage at 4&#xa0;°C. Their efficacy was dose-dependent, contributing to improved preservation of sliced and minced beef. By reducing reliance on conventional preservatives, these combinations not only mitigate the risk of foodborne illnesses but also offer economic and health advantages.</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

Enhancing minimally processed beef shelf life: the synergistic effect of glutaric acid, azelaic acid, and conventional preservatives

  • 期刊论文

  • 发表日期：

    2025年7月28日

查看全文
  • Zhengrui Liao,
  • Yu-Kee Yeoh,
  • Xiaotong Zhu,
  • Thaigarajan Parumasivam,
  • Thuan-Chew Tan

摘要

Glutaric acid (GA) and azelaic acid (AA) possess antibacterial properties and have the potential to partially replace conventional preservatives. This study evaluated the effects of GA-sodium bisulphite (SB)-AA (4:4:1) and GA-sorbic acid (SA)-AA (2:4:1) on the refrigerated storage quality of sliced and minced beef. Initially, the synergistic antibacterial and antioxidant activities of these triple combinations were evaluated. GA-SB-AA demonstrated both strong antibacterial and antioxidant properties, whereas GA-SA-AA primarily exhibited significant antibacterial activity. When applied to beef products, both GA-SB-AA (4:4:1) and GA-SA-AA (2:4:1) effectively inhibited microbial growth, minimised weight loss, and enhanced colour and chemical stability (pH, total volatile base nitrogen (TVB-N), peroxide value (POV), and thiobarbituric acid (TBA) levels) during storage at 4 °C. Their efficacy was dose-dependent, contributing to improved preservation of sliced and minced beef. By reducing reliance on conventional preservatives, these combinations not only mitigate the risk of foodborne illnesses but also offer economic and health advantages.