酸盐的减少和使用芳香草药与 Staphylococcus equorum 作为培根中的替代策略
P Bernardo1, M J Fernandes1, M H Fernandes1
1CIISA, Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisbon, Portugal; AL4AnimalS, Associate Laboratory for Animal and Veterinary Sciences, Portugal.
Meat science
|January 29, 2026
概括
将培根中的酸盐降低到80毫克/公斤可以保持质量和安全性,而植物提取物如Thymus citriodorus和Salvia elegans显示出作为更清洁标签产品的酸盐替代品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 食品化学 食品化学
背景情况:
- 酸盐传统上用于制肉类生产,用于颜色,风味和微生物安全性.
- 人们对加工肉类中酸盐残留的潜在健康风险存在担忧.
- 寻求化物减少或替代的替代方法,以改善制产品 (如培根) 的健康状况.
研究的目的:
- 评估降低或取代的化物水平对培根质量,安全性和感官属性的影响.
- 评估植物提取物 (Thymus citriodorus,Salvia elegans) 作为潜在的酸盐替代品的有效性.
- 为了确定使用不同度的酸盐和天然添加剂生产的培根的微生物和物理化学稳定性.
主要方法:
- 准备了七种培根配方,包括对照剂,减少酸盐 (80毫克/公斤) 和植物提取物配方.
- 进行了物理化学分析 (颜色,pH,水活性,盐,脂质氧化).
- 进行了微生物学测试 (Listeria monocytogenes,沙门氏菌种类,生物原胺) 和感官评估.
主要成果:
- 将酸盐降低到80毫克/公斤显著降低了剩余酸盐,而不会对关键质量参数产生负面影响.
- 植物提取物有效地消除了剩余的亚酸盐,延迟了脂质氧化,并保持了低的生物氨基胺水平.
- 虽然含有亚酸盐的培根是最喜欢的颜色,但所有配方在微生物学上都是安全的,在感官上是可以接受的,在消费意愿上没有显著差异.
结论:
- 将摄入的化物减少到80毫克/公斤是一个可行的策略,它符合欧盟法规,而不会影响培根的安全性或质量.
- 树和Salvia elegans提取物显示出作为合成亚酸盐的天然替代品的承诺,使得更清洁的标签培根生产.
- 对植物提取物的进一步研究可以支持开发更健康,更安全,更有吸引力的肉制品.
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