基于生物活性奇托桑的涂层与精油相结合,使食源性病原体微生物失活,并改善牛肉汉堡的质量参数
Abdul Basit M Gaba1,2, Mohamed A Hassan1, Ashraf A Abd El-Tawab3
1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia, Egypt.
概括
豆和西红精油注入的基托桑涂层有效地抑制牛肉汉堡中的食物传播病原体. 这种自然保存方法提高了汉堡的质量,并在冷藏储存期间延长了保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 材料科学 材料科学 材料科学
背景情况:
- 食物传播病原体对公共健康和食品安全构成重大风险.
- 牛肉汉堡在储存期间容易受到微生物破坏和质量下降.
- 寻求天然抗菌剂用于食品保存,以取代合成添加剂.
研究的目的:
- 评估用香精油 (OEO) 和西红精油 (TEO) 涂抹基托 (CH) 涂层对牛肉汉堡中的食源病原体的疗效.
- 评估这些涂层在冷藏储存期间对牛肉汉堡的物理化学和感官质量的影响.
- 确定CH-EO涂层在延长牛肉汉堡的保质期方面的潜力.
主要方法:
- 在体外抑制OEO和TEO对S. aureus,S. Typhimurium和大肠杆菌O157:H7.7的测定.
- 在牛肉汉堡上涂上不同度的OEO和TEO (0.5%-1.0%) 的CH涂层.
- 监测30天冷藏储存 (4°C) 的目标病原体的微生物计数 (log10 CFU g-1).
- 物理化学参数的评估,包括pH,TBARS和TVB-N.
- 对涂层牛肉汉堡的感官属性 (颜色,气味,整体可接受性) 和机械性能进行评估.
- 使用扫描电子显微镜 (SEM) 进行薄膜的微结构分析.
主要成果:
- 初步的体外试验表明,0.5%的OEO和TEO抑制了关键的食源性病原体.
- 用1%的CH+OEO和1%的CH+TEO涂层的牛肉汉堡在第30天显示出大肠杆菌O157:H7 (4-5 log10 CFU g-1),S. Typhimurium和S. aureus (4-6 log10 CFU g-1) 的显著减少.
- 涂层处理改善了汉堡品质,由增强的pH值和降低的TBARS和TVB-N水平证明.
- 感官属性,包括颜色,气味和整体可接受性,在涂层汉堡中保存得更好.
- 与未涂层样本相比,CH-EO涂层表现出优越的机械性能.
结论:
- 与香精油和西红精油 (1%) 结合的基托桑涂层有效控制牛肉汉堡中的食物传播病原体.
- 这些天然涂层显著提高了牛肉汉堡的物理化学和感官质量.
- CH-EO涂层代表了一种有前途的策略,可以延长牛肉汉堡的保质期,同时提高食品安全.
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