Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation

To prolong the shelf life of fresh beef, we designed and evaluated a preservative (PAW-ε-PLH-nisin) by dissolving ε-polylysine hydrochloride (ε-PLH), nisin, and sodium hexametaphosphate as a water-retaining agent in plasma-activated water (PAW). The effect of the preservative on the quality changes...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-01-01
Subjects:	fresh beef; plasma-activated water; ε-polylysine hydrochloride; nisin; preservation
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-003.pdf