Improving the physicochemical properties and flavor characteristics of pre-cooked beef during storage by adding freeze-dried Phyllanthus emblica L. powder

Higher freeze-dried Phyllanthus emblica L. powder improved beef quality. • Freeze-dried Phyllanthus emblica L. powder preserved beef microstructure. • Freeze-dried Phyllanthus emblica L. powder slowed beef lipid oxidation. • Freeze-dried Phyllanthus emblica L. powder reduced beef protein degradation. • Freeze-dried Phyllanthus emblica L. powder enhanced beef grassy and fruity flavor. This study investigated the effects of adding varying proportions of freeze-dried Phyllanthus emblica L. powder (FPEP) to raw beef prior to cooking, vacuum packaging, and pasteurization on the final product's quality and flavor during room-temperature storage. Results showed that beef pH significantly decreased with increasing FPEP content, reaching 5.8 in the high-dose group (HP group, 30 g/kg FPEP). The HP group stabilized water-holding capacity, improved color stability, and delayed texture deterioration. On day 28, the total viable count, TBARS, and TVB-N in the HP group were 1.81 log(CFU/g), 0.24 mg/kg, and 7.42 mg/kg, respectively, representing a 3.92 log reduction and reductions of 72.73% and 67.28% compared with the control group. SEM observations revealed that muscle fibers in the HP group were denser and more orderly arranged. GC-MS analysis indicated that spoilage markers closely associated with lipid oxidation, such as 2-pentylfuran and 2-butanone, were significantly reduced in FPEP-treated groups, while the relative abundance of aromatic compounds including 1-octen-3-ol, hexanal, and pentanal increased significantly. These findings demonstrate that FPEP effectively delays lipid oxidation and microbial spoilage in beef during storage, thereby improving overall flavor quality. This provides a theoretical basis for the application of Phyllanthus emblica L. in food processing and preservation.