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在冷藏期间制肉中的乳酸细菌的生物保护潜力

Jiamin Liang¹, Bo Wang¹, Jiamin Zhang¹

¹Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)

|August 28, 2025

概括

通过减少氧化和抑制腐烂细菌,Latilactobacillus curvatus有效地保存了的肉. 这种乳酸细菌菌株在冷藏期间保持肉质和质地.

科学领域:

食品科学
微生物学
肉类科学

背景情况:

的肉在冷藏过程中容易变质.
牛奶酸细菌 (LAB) 作为肉制品中的天然生物防腐剂.

研究的目的:

评估Lactilactobacillus sakei (LS),Pediococcus acidilactici (PA) 和Latilactobacillus curvatus (LC) 作为肉中的生物保护剂的有效性.
评估它们在冷藏期间对质量特性,氧化和微生物动态的影响.

主要方法:

皮肉样本用LS,PA或LC进行处理,并在4°C下保存7天.
评估的参数包括pH,脂质和蛋白质氧化 (TBARS,碳,硫含量),TVB-N值,纹理特性和微生物数量.

主要成果:

所有测试的LAB降低了pH值,抑制了氧化,抑制了腐烂细菌.
与LS和PA相比,Latilactobacillus curvatus (LC) 的保存效果更强.
在第7天,LC组的TBARS,carbonyl和TVB-N值显著降低,硫含量更高.
保持更好的纹理属性 (弹性,性,凝聚性).

结论:

菌是最有效的生物保护剂,可以保持肉的质量,延长肉的保质期.
对于提高加工肉制品的安全性和质量来说, LAB 应用是一个有前途的策略.

关键词:

拉提拉克托巴西勒斯曲菌发酵肉类微生物的继承质量控制储存财产

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