{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T13:43:27Z","timestamp":1793108607070,"version":"4.5.0"},"reference-count":56,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,22]],"date-time":"2025-03-22T00:00:00Z","timestamp":1742601600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Xilin Gol League Science and Technology Plan Project of Development and Production Demonstration of Key Technology of Industrialization of Alshan flavor potato beef brisket prefabricated vegetable","award":["202309"],"award-info":[{"award-number":["202309"]}]},{"name":"Xilin Gol League Science and Technology Plan Project of Development and Production Demonstration of Key Technology of Industrialization of Alshan flavor potato beef brisket prefabricated vegetable","award":["2023Z122"],"award-info":[{"award-number":["2023Z122"]}]},{"name":"Xilin Gol League Science and Technology Plan Project of Development and Production Demonstration of Key Technology of Industrialization of Alshan flavor potato beef brisket prefabricated vegetable","award":["CJKY 202301"],"award-info":[{"award-number":["CJKY 202301"]}]},{"name":"Ningbo Key Research and Development Plan and \u201creveal the list\u201d Plan Project on Processing of Ningbo Characteristic Precooked food and Integration Application of Intelligent Equipment","award":["202309"],"award-info":[{"award-number":["202309"]}]},{"name":"Ningbo Key Research and Development Plan and \u201creveal the list\u201d Plan Project on Processing of Ningbo Characteristic Precooked food and Integration Application of Intelligent Equipment","award":["2023Z122"],"award-info":[{"award-number":["2023Z122"]}]},{"name":"Ningbo Key Research and Development Plan and \u201creveal the list\u201d Plan Project on Processing of Ningbo Characteristic Precooked food and Integration Application of Intelligent Equipment","award":["CJKY 202301"],"award-info":[{"award-number":["CJKY 202301"]}]},{"name":"Scientific Research Project of Shanghai Urban Construction Vocational College","award":["202309"],"award-info":[{"award-number":["202309"]}]},{"name":"Scientific Research Project of Shanghai Urban Construction Vocational College","award":["2023Z122"],"award-info":[{"award-number":["2023Z122"]}]},{"name":"Scientific Research Project of Shanghai Urban Construction Vocational College","award":["CJKY 202301"],"award-info":[{"award-number":["CJKY 202301"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization for safety; however, high-temperature processing accelerates protein and lipid oxidation, thereby compromising its sensory quality. As the demand for ready-to-eat meals grows, the food industry faces the challenge of ensuring microbial safety while preserving flavor integrity. In this study, low-temperature plasma sterilization (LTPS) (160 KV, 450 s) was evaluated as a non-thermal alternative to conventional high-temperature short-time (HSS) sterilization. Furthermore, a comprehensive analysis was conducted over a 10-day storage period, assessing microbial viability, physicochemical properties (pH, shear force, and water-holding capacity), oxidative markers (TBARS, TVB-N, and protein carbonyls), volatile compounds (GC-MS), and electronic nose (e-nose) responses. The results revealed that LTPS (160 kV, 450 s) successfully maintained bacterial counts below regulatory limits (5 lg CFU\/g) for 72 h, ensuring that the microbial indicators of short-term processed products sold to supermarkets through cold chain logistics were in the safety range. Additionally, LTPS-treated samples showed a 4.2% higher water-holding capacity (p &lt; 0.05) during storage, indicating improved preservation of texture. Furthermore, LTPS-treated samples exhibited 32% lower lipid oxidation (p &lt; 0.05) and retained 18% higher sulfhydryl content (p &lt; 0.05) compared to HSS, indicating reduced protein oxidation. GC-MS and e-nose analyses showed that LTPS preserved aldehydes and ketones associated with meaty aromas, while HSS contributed to sulfur-like off-flavors. Principal component analysis showed that the LTPS samples had shorter distances across various storage periods compared to HSS, indicating reduced differences in aroma difference. The findings of this study demonstrate LTPS\u2019s dual efficacy in microbial control and aroma preservation. The technology presents a viable strategy for extending the shelf life of pre-prepared meat dishes while reducing oxidative and flavor deterioration, thereby establishing a solid foundation for LTPS application in the pre-prepared food sector.<\/jats:p>","DOI":"10.3390\/foods14071106","type":"journal-article","created":{"date-parts":[[2025,3,24]],"date-time":"2025-03-24T04:48:18Z","timestamp":1742791698000},"page":"1106","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics"],"prefix":"10.3390","volume":"14","author":[{"given":"Qihan","family":"Shi","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5220-8397","authenticated-orcid":false,"given":"Ying","family":"Xiao","sequence":"additional","affiliation":[{"name":"School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiming","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinhong","family":"Wu","sequence":"additional","affiliation":[{"name":"School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoli","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanping","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodan","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,22]]},"reference":[{"key":"ref_1","unstructured":"(2025, February 02). 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