Evaluation of quality characteristics and bacterial community succession of nanoparticle-filled oxidized hydroxypropyl starch/carrageenan-based composite films packaged chilled beef.

Abstract

This study assessed the suitability of oxidized hydroxypropyl starch/carrageenan films conjugated with polyphenol nanoparticles (OC/SPH NPs) for preserving chilled beef. Results indicated that the composite film is particularly suitable for acidic foods such as beef. The OC/SPH NPs film significantly delayed increases in pH, b* value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC), while retarding the decline in L* and a* values and sensory scores. Meanwhile, the OC/SPH NPs altered the bacterial diversity of the chilled beef and effectively inhibited the spoilage bacteria's growth and spoilage odor in beef. In the PE group, Myroides, Acinetobacter and Serratia showed positive correlations with TBARS and TVB-N, whereas in the composite film group, these genera were negatively correlated with key flavor compounds. The film structure remained intact after storage, demonstrating its stability and suitability for preserving chilled beef, extending its shelf life to 15 days.