摘要
目的 研究柠檬精油纳米乳液的抗氧化性及抑菌效果,并应用于调理猪肉饼研究其保鲜效果。方法以酪蛋白酸钠、柠檬精油为主要原料,采用超声法制备柠檬精油纳米乳液,通过1,1-二苯基-2-三硝基苯肼(2,2-diphenyl-1-picrylhydrazyl,DPPH)、羟自由基清除实验研究柠檬精油纳米乳液的抗氧化效果,用抑菌圈法研究柠檬精油纳米乳液对大肠杆菌、金黄色葡萄球菌、铜绿假单胞菌的抑菌效果。将柠檬精油纳米乳液加入到调理猪肉饼中,测量贮藏期间调理猪肉饼色泽、质构、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值和菌落总数的变化。结果 在同等精油浓度下,柠檬精油纳米乳液组的抗氧化效果优于柠檬精油组,柠檬精油纳米乳液具有较好的抑菌效果,且对大肠杆菌的抑制效果最好。将柠檬精油纳米乳液应用于调理猪肉饼的保鲜,以空白组和精油组作对照,发现贮藏期间乳液处理能较好地维持调理猪肉饼的质构特性,乳液组TBARS值较低,菌落总数最小,色泽变化幅度较小。乳液处理能将保质期延长4d。结论 柠檬精油纳米乳液能够延缓、阻断肉制品的氧化,抑制微生物繁殖,具有较好的保鲜效果。
Objective To study the antioxidant and bacteriostatic effects of lemon essential oil nano-emulsion,and study its preservation effects of marinated pork patty. Methods Lemon essential oil nano-emulsion was prepared by ultrasonic method using sodium caseinate, lemon essential oil as the main raw material, the antioxidant effects of nano-emulsion was analyzed by 2,2-diphenyl-1-picrylhydrazyl(DPPH), hydroxyl radical scavenging method, and the bacteriostatic effects of the nano-emulsion on Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were analyzed using bacteriostatic circle method. The color, texture, thiobarbituric acid reactive substances(TBARS) value and total bacterial count of marinated pork patty were measured by adding lemon essential oil nano-emulsion during storage. Results Under the same concentration, the antioxidant effects of nano-emulsion were better than lemon essential oil, the nano-emulsion had better antibacterial effect, and the inhibition effect on Escherichia coli was the best. The effects of nano-emulsion on the fresh-keeping of marinated pork patty were studied and compared with the control group and the essential oil group, the results indicated that nano-emulsion could maintain the texture properties of the pork patty, the emulsion group had lower TBARS value,the least total number of bacteria, and the color change was insignificant. The shelf life could be extended for 4 days.Conclusion Nano-emulsion of lemon essential oil can delay the oxidation of marinated pork patty and inhibit the multiplication of microorganism, and has a good preservation effect.
作者
邵楚瑶
戴瑞彤
SHAO Chu-Yao;DAI Rui-Tong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第8期2550-2557,共8页
Journal of Food Safety and Quality
基金
“十三五”国家重点研发计划项目(2016YFD0400400)。
关键词
柠檬精油
纳米乳液
调理猪肉饼
抗氧化性
抑菌性
lemon essential oil
nano-emulsion
marinated pork patty
antioxidant
bacteriostatic
