复配香辛料精油对常温猪肉的保鲜效果  

The Preservative Research of Spice Essential Oils on Pork Kept at Room Temperature

作　　者：陈美霞[1] 胡静[1] 王旭歌[1] 邓塔[1] 何艳[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《上海应用技术学院学报（自然科学版）》2014年第4期291-294,309,共5页Journal of Shanghai Institute of Technology: Natural Science

基　　金：国家自然科学基金资助项目(21106084);上海市教委科研创新重点资助项目(14ZZ164)

摘　　要：研究了肉桂、百里香和生姜精油对荧光假单胞菌和金黄色葡萄球菌的抑制作用,并将抑菌效果最好的复配精油应用于常温猪肉保鲜.结果表明:3种精油对荧光假单胞菌和金黄色葡萄球菌都有一定的抑制作用,肉桂精油的抑菌能力最强,最低抑菌浓度(MIC)为0.05%,百里香和生姜精油的MIC分别为0.125%和0.1%.通过正交试验确定了最优复配精油比例为:0.025%肉桂精油+0.25%百里香精油+0.05%生姜精油.复配精油使常温猪肉的pH稳定,且有效地延缓了常温猪肉储藏期间总菌数的增长.储藏5d后,对照组和复配组的总菌数分别为8.0×108 cfu/g和6.3×106 cfu/g.To explore a natural meat preservative based on spice essential oils,the antibacterial effect of cinnamon,thyme and ginger essential oil on Pseudomonas fluorescens and Staphylococcus aureus was investigated.And the recomposed essential oils were applied to preserve pork at room temperature.The results showed that cinnamon essential oil displayed the strongest antibacterial activity against Pseudomonas fluorescens and Staphylococcus aureus,yielding a significantly larger inhibition zone than that of thyme and ginger essential oils.The minimum inhibitory concentration（MIC）of cinnamon,thyme and ginger essential oils were 0.05%,0.125% and 0.1%,respectively.The optimum proportion of essential oils obtained from orthogonal experiment was cinnamon oil 0.025%,thyme oil 0.25%and ginger oil 0.05%.The combination of essential oils enabled the pH stable and effectively inhibited the growth of total microbes in pork stored at room temperature.After storing for 5days,the total viable count of the control group and processed group was 8.0×10^8 cfu/g and 6.3×10^6 cfu/g,respectively.

关 键 词：香辛料精油 抑菌 复配 常温猪肉 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]