提高肉的质量,使用用户友好的消毒拭子
Suman Talukder1, Arup Ratan Sen1, Immanuel Prince Devadason1
1ICAR-Indian Veterinary Research Institute, Bareilly 243122, India.
Foods (Basel, Switzerland)
|October 16, 2025
概括
一种新的Jamun叶提取物擦拭器有效地去污染零售肉,显著减少微生物负载,并将保质期延长一天. 这提高了肉的质量和消费者的安全.
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:
- 零售家禽商店的不卫生做法损害了肉的质量和保质期.
- 有效的净化方法对于提高零售肉类的安全性和扩大其可用性至关重要.
研究的目的:
- 开发和评估一款用于零售肉的新型肉表面去污染抹布.
- 评估擦拭对微生物负载,肉质量和保质期的影响.
主要方法:
- 使用 (Syzygium cumini) 叶的提取物和GRAS成分制备了一种除污染溶液.
- 浸泡在溶液中的无菌无布被用作对肉表面的消毒擦拭.
- 经过处理和未经处理的肉样品被冷藏,每天评估质量参数,直到腐烂.
主要成果:
- 擦拭显著减少了总体微生物负载2.31日志 (p=0.00005).
- 它将肉的保质期延长了一天 (6天与控制的5天相比).
- 观察到大肠杆菌的1.14%和金黄色杆菌的1.03%的显著日志减少.
结论:
- 开发的消毒抹布有效地提高了零售肉的质量,并延长了保质期.
- 擦拭物减少了微生物污染,包括致病性细菌,如大肠杆菌和金黄色杆菌.
- 肉的感觉质量属性不受处理的影响.
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