绿色标签的水:一种解决方案,以肉产品中的沙门氏菌和野菌?
Maitiú Marmion1,2, Arturo B Soro3, Paul Whyte4
1UCD School of Agriculture and Food Science, Ireland.
Heliyon
|July 24, 2023
概括
使用精油和果汁的天然水可显著减少肉上的病原体,将保质期延长到7天. 由于强烈的风味,需要优化食谱以获得消费者接受.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 肉类传播的病原体对消费者构成重大风险.
- 自然的抗微生物药物,如果汁和精油,显示出抑制微生物生长的潜力.
研究的目的:
- 评估天然水混合物对肉的抗菌和感官影响.
- 评估对一般和特定病原性微生物的生物防腐作用.
主要方法:
- 三种水 (M1,M2,M3) 配有不同组合的精油,果汁和草药.
- 对 *Salmonella enterica*, *Campylobacter jejuni* 和 *Listeria innocua* 的抗菌有效性在的鼓棒上进行了测试.
- 消费者品尝会议评估了选定的水装品的感官属性.
主要成果:
- 马里纳德M1和M2显著降低了病原体水平,从6日志CFU/g降至2日志CFU/g.
- 在冷藏下,制的保质期从2天延长到7天.
- 消费者反表明,测试的水中含有强烈的味道.
结论:
- 开发的海装剂显示出提高食品安全和延长肉产品的保质期的巨大潜力.
- 优化水配方对于提高消费者接受度和实际应用至关重要.
- 这些天然生物防腐剂在各种环境中为食品安全提供了有希望的解决方案,包括户外和医疗保健设施.
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