五种食用香料协同抗菌及对猪肉品质的影响  

Synergistic antibacterial of five flavorant and its effect on pork quality

作　　者：郑渝川 成会如 尔古甲甲 黄伊嘉 吴斌[1] 杨凌[1] ZHENG Yuchuan;CHENG Huiru;ERGU Jiajia;HUANG Yijia;WU Bin;YANG Ling(Sichuan Academy of Forestry,Chengdu 610081;Forestry and Grassland Bureau of Xide County,Liangsan 616750)

机构地区：[1]四川省林业科学研究院,成都610066 [2]喜德县林业和草原局,凉山616750

出　　处：《中国食品添加剂》2021年第8期76-83,共8页China Food Additives

基　　金：四川省科技基础条件平台项目(2018TJPT0035);四川省科技计划项目(2019YFN0029)。

摘　　要：采用肉汤稀释法测定了五种食用香料(肉桂醇、丁香酚、香芹酚、1,8-桉叶素、百里香酚)对肉类常见细菌(金黄色葡萄球菌、大肠杆菌O157:H7、单核细胞增生李斯特氏菌、荧光假单胞菌、鼠伤寒沙门氏菌)的最小抑菌浓度和分级抑菌浓度,在此基础上,筛选出有协同抗菌作用的香料组合在猪肉基质中应用,在冷藏过程中测定了感官、需氧菌落总数和硫代巴比妥酸值。结果表明:五种食用香料对细菌均有抗菌活性,其中香芹酚抗菌效果最好,最小抑菌浓度为0.2~0.78mg/mL;多组香料联用产生了协同抗菌作用,等同抗菌效果下,添加量减少了48.72%~87.54%。将体外实验结果应用于猪肉基质中,仅有香芹酚和百里香酚联用能同时满足抗菌效果和感官评价,冷藏7d时,需氧菌落总数小于6Lg(CFU/g),并能显著降低猪肉的硫代巴比妥酸值(p<0.05)。By using the broth dilution method and checkerboard techniques,this study measured the minimal inhibitory concentration and fractional inhibitory concentration of five flavorants(Cinnamyl alcohol,Eugenol,Carvacrol,1,8-Cineole and Thymol)against meat-related bacteria(Staphylococcus aureus,E.coli O157:H7,Listeria monocytogenes,Pseudomonas fluorescens and Salmonella typhimurium).On that basis,the combination of flavorants with antibacterial synergistic effect was screened and applied in pork substrate,and then the sensory,total number of aerobic colonies and thiobarbituric acid reactive substances were measured.As demonstrated from the results,the flavorant had inhibitory effects on five types of bacteria.To be specific,carvacrol exhibited the optimal antibacterial effect,and the minimum inhibitory concentration was achieved as 0.2~0.78mg/mL.Moreover,the combination of the flavorants exerted a synergistic antibacterial effect,and the addition amount was downregulated by 48.72%~87.54%based on the identical antibacterial effect.Furthermore,the results of the in vitro experiment were applied to the pork matrix,only by using carvacrol and thymol jointly could have antibacterial effect and achieve sensory evaluation simultaneously.After the cold storage was conducted for 7 days,the total number of aerobic colonies was less than 6Lg(CFU/g),and the Thiobarbituric acid reactive substances value of pork could be significantly decreased(P<0.05).

关 键 词：食用香料 猪肉 抗菌 协同作用 感官评价 脂肪氧化 

分 类 号：TS201.3[轻工技术与工程—食品科学]