Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat
Li-Shi Jiang, Yuncheng Li, Fu-Xu Zheng, Meng-Jiao Zhang, Wen-Xuan Zheng, Dayu Liu, Fan‐Bing Meng
Abstract
Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods is crucial. In this study, hydrogel coatings composed of konjac glucomannan, Lactiplantibacillus plantarum and gallic acid (KGX) were applied to preserve fresh yak meat under ice temperature (−1 °C). After 16 days, KGX group showed lowest total viable count (5.3 ± 0.1 log cfu/g) and total volatile basic nitrogen (13.02 ± 1.40 mg/100 g), which did not exceed the relevant standards of fresh meat. Combined assessments of color, texture, pH, drip loss rate, and thiobarbituric acid reactive substances indicated that KGX coating effectively prolonged yak meat preservation. High-throughput sequencing revealed that KGX coating effectively reduced the abundance of Pseudomonas and Candida . The application of L. plantarum hydrogel coatings in conjunction with ice temperature increased the shelf life of fresh yak meat to 16–20 days, suggesting its potential as a viable preservation method for fresh meat. • Ice-temperature combined with hydrogel coating was used to preserve fresh yak meat. • Hydrogel prepared by L. plantarum and gallic acid could extend shelf life to 16–20 d. • Hydrogel coating showed superior capacity to keep color, texture and moisture. • Hydrogel coating could effectively control Pseudomonas and Candida growth in meat.