在牛肉视频储存期间,精油作为抗菌剂对抗Salmonella enterica
Robert Gál1, Natália Čmiková2, Miroslava Kačániová2,3
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic.
Foods (Basel, Switzerland)
|November 25, 2023
概括
香精油与苏维德相结合,有效地使牛肉皮中的沙门氏菌和其他细菌无活化. 这种方法提高了低温,长期加工的牛肉的食品安全.
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:
- 苏斯维德很受欢迎,但引发了食品安全问题,特别是低温牛肉细肉.
- 有关细菌无活化存在担忧,制造商和厨师建议为 sous-vide.
研究的目的:
- 为了评估热处理和精油 (EO) 在非活化Salmonella enterica in sous-vide加工牛肉皮的有效性.
- 为了评估 sous-vide 参数对细菌负载的影响,并识别微生物污染物.
主要方法:
- 牛肉小腿样本被真空包装,注射了S. enterica,然后在50-65°C下使用sous vide.
- 细菌计数 (S. enterica,总数,大肠杆菌) 在第1,3和第6天被测量.
- 质谱学确定了细菌分离物.
主要成果:
- 在50°C煮5分钟的样本显示微生物群数量较高.
- 伪菌 fragi,伪菌 cedrina,和普罗菌是常见的分离物.
- 在65°C下20分钟实现了总和大肠杆菌的完全无活化.
结论:
- 将圣精油与苏维德加工相结合,可以提高牛肉细肉的安全性和稳定性.
- 在65°C下20分钟,有效消除了细菌污染.
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