beef, storage, composite natural preservative, myofibrillar protein structure, water migration, water holding capacity, Food processing and manufacture, TP368-456

In order to gain a deeper understanding of the changes in moisture and protein structure during beef storage, the preservation effects of different natural preservatives (0.5% ε-polylysine, 0.5% tea polyphenols, 0.5% chitosan, and 0.2% ε-polylysine+0.2% tea polyphenols+0.2% chitosan) during beef storage period at 4 ℃ (12 d) were investigated in this study. Total volatile base nitrogen (TVB-N), water-holding properties, water distribution and migration, protein secondary structure, hydrophobicity, and other indexes were determined. Results showed that natural preservatives could significantly reduce TVB-N (P