石榴皮提取物的抑菌活性及其对冷却鸡肉保鲜效果

为了探讨石榴皮复合保鲜剂在冷却肉保鲜中的作用,该研究通过超声辅助和旋转蒸发浓缩法对石榴皮进行提取,采用单一或复合其他天然食品添加剂对5种食源性致病菌的抑菌活性进行分析,选择适宜浓度的单一或复合石榴皮提取物均匀涂抹于冷却鸡脯肉表面,紫外照射结合真空包装后于4℃冷藏,通过感官评定、微生物菌落总数、TVB-N、TBARS和pH指标的测定观察其保鲜效果。结果表明:0.25 g/mL石榴皮醇提物及与其他复合物对5种食源性致病菌均有明显的抑菌效果;与对照组相比,复合石榴皮保鲜剂(0.025 g/dL Nisin+1 g/dL壳聚糖+0.03 g/dL迷迭香提取物+0.25 g/mL石榴皮粗提物)的保鲜效果明显高于单一石榴皮保鲜剂,可将冷却鸡肉的保鲜期延长10 d左右。

Antibacterial Activity of Pomegranate Peel Extracts and Their Preservation Effect on Cooled Chicken

In order to explore the role of pomegranate peel composite preservatives in preservation of cooled meat,pomegranate peel is extracted by ultrasonic assisted and rotary evaporation concentration method in the study.The antimicrobial activity of 5 kinds of food-borne pathogenic bacteria is analyzed by single or compound natural food additives.The suitable concentration of single or compound pomegranate peel extracts are applied evenly on the surface of cooled chicken breast,and then it is refrigerated at 4℃after UV irradiation combined with vacuum packaging.The preservation effect is observed by sensory evaluation,the determination of total number of microbial colonies,TVB-N,TBARS and pH indexes.The results show that 0.25 g/mL pomegranate peel alcohol extracts and other composite preservatives have obvious bacteriostatic effect on 5 kinds of food-borne pathogenic bacteria.Compared with the control group,the preservation effect of composite pomegranate peel preservatives(0.025 g/dL Nisin+1 g/dL chitosan+0.03 g/dL rosemary extract+0.25 g/mL pomegranate peel crude extracts)is significantly higher than that of single pomegranate peel preservative,which could extend the preservation period of cooled chicken about 10 days.