Academic Journal
Refrigerated braised beef: Impacts of different preservation strategies on dominant spoilage microbiota dynamics, flavor profiles, and metabolism.
| Τίτλος: | Refrigerated braised beef: Impacts of different preservation strategies on dominant spoilage microbiota dynamics, flavor profiles, and metabolism. |
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| Συγγραφείς: | Yao Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China., Pan Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China., Wang Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China., Wang J; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China., Teng W; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China., Zhuang S; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China., Cao J; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China. Electronic address: caojixuan@btbu.edu.cn., Zhang Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048, Beijing, China. Electronic address: zhangyuemei@btbu.edu.cn. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Aug 01; Vol. 237, pp. 119398. Date of Electronic Publication: 2026 May 07. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | Food Packaging*/methods , Food Preservation*/methods , Food Microbiology*/methods , Red Meat*/microbiology , Red Meat*/analysis , Microbiota* , Taste* , Refrigeration*, Food Storage/methods ; Piper nigrum/chemistry ; Volatile Organic Compounds/analysis ; Animals ; Cattle ; Oils, Volatile ; Bacteria ; Vacuum |
| Περίληψη: | During refrigerated storage, microbial composition in braised beef is associated with metabolic pathway alterations that govern the formation of volatile compounds, ultimately leading to flavor deterioration. This study compared three preservation strategies-tray packaging (control, C), vacuum packaging (T1), and surface spraying with black pepper essential oil (T2)-on the microbial community, volatile flavor compounds, and metabolomic profiles of braised beef stored at 4 °C for 13 days with 40% relative humidity. Results indicated that 16S rRNA single-strain sequencing and high-throughput sequencing both identified Enterobacter ludwigii and Aerococcus viridans as the dominant spoilage bacteria in spoiled braised beef after 13 days of storage. Key off-flavor markers were identified as Nonanal, 1-Octen-3-ol, and Methyl hexanoate thiol in the control group, while their accumulation was markedly reduced in both T1 and T2 groups. Metabolomic evidence suggested that vacuum packaging might influence the pentose phosphate pathway and Peroxisome Proliferator-Activated Receptor (PPAR) signaling, accompanied by alterations in glutathione metabolism, providing preliminary evidence for modulation of lipid oxidation. The active components of black pepper essential oil appeared to interfere with arachidonic acid metabolism and energy metabolism, implying that it may modulate braised beef quality through both direct antibacterial activity and regulation of membrane lipid metabolism. Overall, these findings clarify the microbiota-metabolism-flavor relationships governing spoilage in braised beef and offer theoretical insights into the associative relationships for designing multi-hurdle preservation strategies for traditional Chinese braised meat products. (Copyright © 2024. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare no conflicts of interest. |
| Contributed Indexing: | Keywords: Braised beef; Flavor; Metabolomics; Preservation strategy; Spoilage bacteria |
| Substance Nomenclature: | 0 (Oils, Volatile) 0 (Volatile Organic Compounds) |
| Entry Date(s): | Date Created: 20260522 Date Completed: 20260717 Latest Revision: 20260717 |
| Update Code: | 20260717 |
| DOI: | 10.1016/j.foodres.2026.119398 |
| PMID: | 42169350 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2026.119398 |