高压CO_2杀菌技术对猪肉糜中枯草芽孢的作用  

Effect of High Pressure Carbon Dioxide Treatment on Bacillus subtilis in Pork

作　　者：李凤娟[1] 周先汉[2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《肉类研究》2012年第10期1-4,共4页Meat Research

基　　金：国家自然科学基金项目(30871739;30571304);安徽省教育厅重点科研项目(KJ2007A099)

摘　　要：通过对影响高压CO2杀菌技术(HPCD)的主要因素温度、压力、保压时间进行分析,利用正交试验,以杀灭猪肉糜中枯草芽孢的致死率为指标,对猪肉糜中枯草芽孢的杀菌条件进行优化,并优选出辅助试剂来协同HPCD进行灭菌,在此基础上,推测HPCD致死枯草芽孢的机理。结果表明:HPCD能有效杀灭枯草芽孢,3个因素对杀菌效果的影响程度为压力>保压时间>温度,最优参数组合为30MPa、40℃、保压60min,致死率可以达到3.39。添加辅助试剂的最佳杀菌方式为:既添加芽孢的萌发剂又添加天然抑菌剂,致死率可达5.16。单独添加萌发剂的效果要好于单独添加天然抑菌剂的,故猜测HPCD致死芽孢的机理为先促使芽孢萌发而后将其营养体杀死。The effects of experimentalconditions including temperature, pressure and dwell time on the efficacy of high pressure carbon dioxide （HPCD） treatment for inactivating Bacillus subtilis in pork were examined in this study. An orthogonal array design was used to optimize the operating conditions based on bacterial lethality. Besides, optimal chemical additives for enhancing the bactericidal effect of HPCD treatment against Bacillus subtilis were screened and the bactericidal mechanism of HPCD treatment was analyzed. HPCD was effective in inactivating Bacillus subtilis. The order of effect of the HPCD treatment conditions on bacterial lethality, listed in decreasing order, was as follows： pressure, dwell time and temperature, and their optimized values were 30 MPa, 60 min and 40 ℃, respectively, resulting in a lethal rate as high as 3.39. The simultaneous addition of inhibitor and inducer was the best way to enhance the inactivation of Bacillus subtilis by HPCD and the resulting lethal rate was as high as 5.16; moreover, better bactericidal effect was observed for inducer alone compared with inhibitor alone. Hence, we speculated that the bactericidal mechanism of HPCD against Bacillus subtilis may be achieved by first promoting spore germination and then killing vegetative cells.

关 键 词：保藏 芽孢 高压CO2 辅助试剂 致死机理 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]