摘要
以蓝莓花色苷为原料,考查其对大肠杆菌、单增李斯特菌和沙门氏菌的抑菌效果,以及对复合果蔬肉制品的保鲜效果。结果表明,蓝莓花色苷对3种致病菌均有抑制作用,且抑菌效果依次为沙门氏菌>大肠杆菌>单增李斯特菌,当花色苷质量浓度为10 mg/mL时,抑菌圈直径最大。此外,蓝莓花色苷对复合果蔬肉制品具有良好的保鲜效果,能有效降低脂肪氧化,且贮藏10 d时,4.0 mg/mL的花色苷处理组丙二醛含量降低25.88%,挥发性盐基氮值降低39.58%,菌落综述降低31.33%,表明该质量浓度花色苷具有很好的保鲜作用。
The antibacterial effects of blueberry anthocyanins on Escherichia coli,Listeria monocytogenes and Salmonella,as well as their fresh-keeping effects on complex fruits,vegetables and meat products were investigated.The results showed that blueberry anthocyanins had inhibitory effects on three kinds of pathogenic bacteria,and the inhibitory effects were Salmonella enteriditis>Escherichia coli>Listeria monocytogenes,when the anthocyanin concentration was 10 mg/mL,the inhibition zone diameter was the largest.In addition,blueberry anthocyanins had good preservation effect on complex fruits,vegetables and meat products,and can effectively reduce fat oxidation.After storage for 10 days,the malonaldehyde content,volatile base nitrogen value and colony summary of the 4.0 mg/mL anthocyanins treatment group were reduced by 25.88%,39.58%and 31.33%respectively.The results showed that the concentration of anthocyanins had good fresh-keeping effect.
作者
路高勇
马剑
陈智玲
边道刚
马艳弘
LU Gaoyong;MA Jian;CHEN Zhiling;BIAN Daogang;MA Yanhong(Fengxian Comprehensive Inspection and Testing Center,Xuzhou,Jiangsu 221700,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,China;Xuzhou Shuangxin Food Co.,Ltd.,Xuzhou,Jiangsu 221700,China)
出处
《农产品加工》
2022年第18期27-31,共5页
Farm Products Processing
基金
江苏省自然科学基金面上项目(BK20191242)
江苏省苏北科技专项项目(XZ-SZ0202004)。
关键词
蓝莓花色苷
抑菌活性
复合果蔬肉制品
脂质氧化
保鲜
blueberry anthocyanin
antibacterial activity
complex fruit
vegetable and meat products
lipid oxidation
fresh
