| 几种抑菌剂对腊肉原料肉的减菌化效应 |
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| 引用本文： | 黄艳杰, 许杨, 张泓. 几种抑菌剂对腊肉原料肉的减菌化效应[J]. 食品工业科技, 2014, (20): 165-169. DOI: 10.13386/j.issn1002-0306.2014.20.027 |
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| 作者姓名： | 黄艳杰 许杨 张泓 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室,中德联合研究院;中国农业科学院农产品加工研究所 |
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| 摘 要： | 为了研究几种抑菌剂对腊肉原料肉中腐败菌和致病菌的减菌化效果,选用食用酒精（Edible alcohol,EA）、次氯酸钠（NaClO）、乳酸链球菌素（Nisin）、蛋壳粉末（Eggshell powder,EP）和贝壳碳酸钙（Scallop shell calcium carbonate,SCC）五种抑菌剂对腊肉原料肉进行抑菌实验,研究结果表明抑菌剂的复合使用比单独使用的抑菌效果显著。EA+NaClO+Nisin+EP+SCC组合抑菌效果显著,使菌落总数从5.95lg（cfu·g-1）降至3.35lg（cfu·g-1）（p<0.05）。对大肠杆菌的抑制最显著的是NaClO+Nisin+EP+SCC组合,大肠杆菌数从4.95lg（cfu·g-1）降至2.51lg（cfu·g-1）（p<0.05）。EA+Nisin+EP+SCC组合对单增李斯特菌和酵母菌有很强的减菌化效果,分别从4.53lg（cfu·g-1）和4.20lg（cfu·g-1）降至1.71lg（cfu·g-1）（p<0.05）和1.94lg（cfu·g-1）（p<0.05）。EA+NaClO+EP+SCC组合则具有广谱的抑菌效果,使金黄色葡萄球菌数由4.67lg（cfu·g-1）降至1.74lg（cfu·g-1）（p<0.05）,沙门氏菌从4.30lg（cfu·g-1）减少至1.42lg（cfu·g-1）（p<0.05）以及根霉菌从4.13lg（cfu·g-1）降至2.22lg（cfu·g-1）（p<0.05）。因此,和单独使用一种抑菌剂相比,几种抑菌剂复合使用比单独使用抑菌作用显著性增强。
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| 关 键 词： | 腊肉原料肉 抑菌剂 腐败菌和致病菌 减菌化 |
| 收稿时间： | 2014-02-11 |
Synergistic effect of several bacteriostatic agents on bacteria-reduction of raw material for cured meats |
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| HUANG Yan-jie, XU Yang, ZHANG Hong. Synergistic effect of several bacteriostatic agents on bacteria-reduction of raw material for cured meats[J]. Science and Technology of Food Industry, 2014, (20): 165-169. DOI: 10.13386/j.issn1002-0306.2014.20.027 |
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| Authors: | HUANG Yan-jie XU Yang ZHANG Hong |
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| Affiliation: | 1.State Key Laboratory of Food Science and Technology, Sino-German Joint Research Institute, Nanchang University;2.Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science |
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| Abstract: | To investigate the effect of several bacteriostatic agents including edible alcohol (EA) , NaClO, Nisin, eggshell powder (EP) and scallop shell calcium carbonate (SCC) on bacteria-reduction of raw material for cured meat. Composite using of the bacteriostatic agents showed a synergistic activity of bacteria-reduction against spoilage as well as pathogenic bacteria. The combination of EA+NaClO+Nisin+EP+SCC made the total number of bacteria colonies decreased from 5.95lg (cfu·g-1) to 3.35lg (cfu·g-1) (p<0.05) . The E. coli colonies were reduced by NaClO+Nisin+EP+SCC from 4.95lg (cfu·g-1) down to 2.51lg (cfu·g-1) (p<0.05) . The optimum bacteria-reduction effect on Listeria monocytogenes as well as Saccharomycetescerevisiae were the combination of EA+Nisin+EP+SCC, decreasing from 4.53lg (cfu·g-1) and 4.20lg (cfu·g-1) to 1.71lg (cfu·g-1) and 1.94lg (cfu·g-1) , respectively (p<0.05) . The combination of EA+NaClO+EP+SCC had broad spectrum effects on bacteria-reductions, which made Staphylococcus aureus colonies decreased from 4.67lg (cfu·g-1) to 1.74lg (cfu·g-1) , Salmonellaenterica colonies decreased from 4.30lg (cfu·g-1) to 1.42lg (cfu·g-1) , and Rhizopusstolonifer colonies decreased from 4.13lg (cfu·g-1) to 2.22lg (cfu·g-1) (p<0.05) . In a conclusion, composite using of antibacterial agent showed a synergistic activity against spoilage and pathogenic bacteria. |
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| Keywords: | raw material for cured meat bacteriostatic agents spoilage and pathogenic bacteria bacteria-reduction |
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