摘要
近年来,国内外已经发生多起严重的沙门氏菌污染事件,其中就包括被肠炎沙门氏菌污染的酱卤制品。文章以肠炎沙门氏菌为研究对象,研究其在卤肉汁中经85℃热处理、4℃或37℃下贮存,以及在不同添加浓度的天然保鲜剂百里酚和肉桂醛中的存活情况,并对存活数值进行线性或非线性拟合。结果表明,肠炎沙门氏菌在卤肉汁中经85℃热处理30 min后低于检测限;ExpDec1数学模型可以拟合4℃卤肉汁中沙门氏菌的存活规律,而37℃卤肉汁中沙门氏菌的存活曲线用Logistic模型拟合效果最佳;卤肉汁中百里酚对沙门氏菌的最低抑菌浓度(MIC)及最低杀菌浓度(MBC)均为0.500 mg/mL,而肉桂醛对沙门氏菌的MIC及MBC均为0.250μL/mL。该研究结果可为卤制品加工和保存储藏工艺的设计提供科学指导,为有效控制食源性致病菌在即食食品中的残留提供方法和依据。
In recent years,there have been several serious Salmonella contamination incidents at home and abroad,including sauce stewed meat products contaminated by Salmonella enteritidis.In this research,the survivability of Salmonella enteritidis in braised broth under the conditions of heat treatment at 85℃,storage at 4℃or 37℃,and adding different concentrations of natural preservatives thymol and cinnamaldehyde is studied,and the survival values are fitted linearly or nonlinearly.The results show that Salmonella enteritidis content is lower than the detection limit after heat treatment at 85℃in braised broth for 30 min.ExpDec1 mathematical model can fit the survival rule of Salmonella enteritidis in braised broth at 4℃,and Logistic model can fit the survival curve of Salmonella enteritidis in braised broth at 37℃best.The minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of thymol against Salmonella enteritidis in braised broth are both 0.500 mg/mL,while the MIC and MBC of cinnamaldehyde against Salmonella enteritidis are both 0.250μL/mL.The results of this study can provide scientific guidance for the design of processing and preservation technology for braised products,and provide methods and basis for the effective control of foodborne pathogenic bacteria in ready-to-eat food.
作者
许围莹
吴南宛
陈颖琪
符蓉
何欣忆
姚雯
郭亿元
张宏梅
XU Wei-ying;WU Nan-wan;CHEN Ying-qi;FU Rong;HE Xin-yi;YAO Wen;GUO Yi-yuan;ZHANG Hong-mei(Department of Biological Engineering,Guangdong University of Technology,Guangzhou 510006,China)
出处
《中国调味品》
CAS
北大核心
2022年第9期25-31,共7页
China Condiment
基金
国家自然科学基金项目(31972044)。
关键词
卤肉汁
沙门氏菌
热处理
百里酚
肉桂醛
braised broth
Salmonella
heat treatment
thymol
cinnamaldehyde
