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探索作为一种可持续的生物防腐剂,用于控制真空包装的肉中的食物传播病原体
Eugenia Rendueles1,2, Elba Mauriz1,2, Javier Sanz-Gómez1,2
1Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain.
Microorganisms
|May 25, 2024
概括
蜂作为一种天然的食品添加剂显示出希望,有效地限制了煮熟的火腿中的病原体生长. 这种天然防腐剂为即食产品中的人工防腐剂提供了一个安全的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 自然产品 化学 化学
背景情况:
- 由于消费者需求和安全问题,食品行业正在寻找合成防腐剂的天然替代品.
- 蜂是一种由蜜蜂生产的天然树脂混合物,具有已知的抗菌特性.
- 酸盐通常用于加工肉类,但与健康问题有关.
研究的目的:
- 为了评估石作为煮熟的火腿中酸盐的替代品.
- 评估的抗菌疗效对关键的食源性病原体.
- 为了确定石对熟火腿的保质期和感官属性的影响.
主要方法:
- 煮熟的火腿样本是用石作为酸盐替代品准备的.
- 挑战测试使用接种的病原体进行:Listeria monocytogenes,金黄色葡萄球菌,大菌和Clostridium sporogenes.
- 微生物活力,pH值,水活性和感官属性 (颜色,纹理) 被监测了45天.
主要成果:
- 在45天的保质期内, прополис限制了大多数测试病原体的生长 (δ < 0.5 log10).
- 在第7天和第30天之间观察到对Listeria monocytogenes的细菌静止作用.
- 感官分析表明,消费者接受含的煮熟火腿.
结论:
- 树在即食肉制品中显示出作为天然防腐剂的巨大潜力.
- 它有效地抑制了常见的食源性病原体的生长,提高了食品安全.
- 提供了一个可行的天然替代人造防腐剂,如酸盐.
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