微酸性次氯酸水结合乳化剂酪蛋白酸钠对冷鲜肉主要腐败菌的杀菌作用  

Bactericidal Effect of Slightly Acidic Hypochlorous Water Combined with Sodium Caseinate against the Major Spoilage Bacteria of Fresh Chilled Meat

作　　者：陈倩茹 周艳芳 照那木拉 张静静 董同力嘎 CHEN Qianru;ZHOU Yanfang;ZHAO Namula;ZHANG Jingjing;DONG Tungalag(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010010,China;Shanghai Wanlay Environmental Technology Co.Ltd.,Shanghai 201612,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010010 [2]上海万籁环保科技股份有限公司,上海201612

出　　处：《食品科学》2023年第7期74-80,共7页Food Science

基　　金：内蒙古自治区草原英才滚动项目(2017);内蒙古农业大学食品科学与工程学院科技计划项目(SPFC202007)。

摘　　要：目的:研究微酸性次氯酸水(slightly acidic hypochlorous water,SAHW)对冷鲜肉主要腐败菌莓实假单胞菌(Pseudomonas fragi)及荧光假单胞菌(Pseudomonas fluorescens)的杀菌作用,提高其对冷鲜肉表面腐败菌的杀菌效果。方法:在研究50 mg/L的SAHW结合0.02%(质量分数,下同)酪蛋白酸钠稳定性(贮存过程中有效氯质量浓度及pH值变化)的基础上,测定SAHW结合0.02%酪蛋白酸钠处理后冷鲜肉体外及体内假单胞菌菌落总数。结果:避光封口贮存方式下的SAHW与酪蛋白酸钠混合液的稳定性最佳。在体外条件下,SAHW对P.fragi和P.fluorescens杀菌作用在不同质量浓度及作用时间下相较于混合液均更强,在SAHW质量浓度为50 mg/L时,SAHW及混合液对P.fragi的致死对数值分别为6.16(lg(CFU/mL))和2.26(lg(CFU/mL)),致死率分别为85.20%和31.26%。体内实验结果显示,50 mg/L SAHW与0.02%酪蛋白酸钠混合液对P.fragi及P.fluorescens致死对数值分别为1.74(lg(CFU/mL))和1.87(lg(CFU/mL)),比SAHW单独处理效果分别提高了55.4%和62.7%。结论:乳化剂的添加提高了SAHW在冷鲜肉体内的杀菌性。To investigate the bactericidal effect of slightly acidic hypochlorous water(SAHW) against Pseudomonas fragi and Pseudomonas fluorescens,the major spoilage bacteria of chilled meat and,more broadly,to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat,we studied the stability of 50 mg/L SAHW combined with 0.02%sodium caseinate in terms of changes in effective chlorine concentration and pH during storage,and determined the total number of Pseudomonas in suspension and in inoculated chilled meat after treatment with both SAHW and sodium caseinate.The results showed that the mixture of SAHW and sodium caseinate was most stable under sealed and dark conditions.The bactericidal effect of SAHW on P.fragi and P.fluorescens in suspension was stronger than that of the mixture.The number of P.fragi was reduced by 6.16 and 2.26(lg(CFU/m L)) by SAHW and the mixture with lethality rate of 85.20% and 31.26%,respectively.The numbers of P.fragi and P.fluorescens in inoculated meat were reduced by 1.74 and 1.87(lg(CFU/m L)) by the mixture,respectively,which were 55.4% and 62.7% higher than those obtained using SAHW alone,respectively.Therefore,addition of the emulsifier can improve the bactericidal effect of SAHW on spoilage bacteria on chilled meat.

关 键 词：微酸性次氯酸水 酪蛋白酸钠 稳定性 杀菌性 

分 类 号：TS205.9[轻工技术与工程—食品科学]