Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage

Abstract

The efficacy of sodium lactate combined with Natamycin against discoloration and spoilage of beef stored at 4 °C was evaluated. The beef was treated with 3 g/L sodium lactate combined with 3 g/L Natamycin, and 3 g/L sodium lactate treatment and 3 g/L Natamycin treatment were performed as control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and microbial quality. Sodium lactate exhibited a remarkable efficacy against discoloration together with antibacterial efficacy against spoilage. Natamycin has no contribution to delaying discoloration but displayed a remarkable antibacterial efficacy. These results revealed that sodium lactate combined with Natamycin was more conducive to hygiene levels improvement. In the sample treated by sodium lactate combined with Natamycin, Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives’ genus of psychrotrophic Enterobacteriaceae were completely controlled. As a result, the acceptable shelf life of beef treated by sodium combined with Natamycin reached 7 days. While the acceptable shelf life of beef treated by sodium lactate and Natamycin was 6 and 4, respectively.

Keywords:
chilled beef; discoloration; Natamycin; sodium lactate; spoilage