真空低温烹调条件下猪肉中单核细胞增生李斯特菌热灭活规律研究  

Thermal inactivation kinetics study of Listeria monocytogenes during sous vide cooking

作　　者：封岩 任秀[2] 陈怡文 景宇 陆旸[1] 李景云[2] 崔生辉[2] FENG Yan;REN Xiu;CHEN Yiwen;JING Yu;LU Yang;LI Jingyun;CUI Shenghui(State Key Laboratory of Food Nutrition and Safety,Ministry of Education Key Laboratory of Food Nutrition and Safety,School of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;National Institute for Food and drug Control,Food and Cosmetics Inspection Institute,Beijing 100050,China)

机构地区：[1]食品营养与安全国家重点实验室,教育部食品营养与安全重点实验室,天津科技大学食品科学与工程学院,天津300457 [2]中国食品药品检定研究院,食品化妆品检定所,北京100050

出　　处：《中国食品卫生杂志》2024年第7期812-817,共6页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划项目(2022YFF1100701)。

摘　　要：目的研究不同温度、不同基质中单核细胞增生李斯特菌(以下简称单增李斯特菌)的热灭活规律,探讨真空低温烹调对不同基质中单增李斯特菌减灭的影响。方法将5株单增李斯特菌冻干菌粉人工污染生理盐水、MH肉汤、真空包装精猪肉和五花肉,在55、60和63℃条件下测定该菌在生理盐水、MH肉汤、真空包装精肉和五花肉中的存活规律,计算不同菌种在不同条件下的D值和Z值,分析其灭活规律。结果单增李斯特菌在猪肉中的D值和Z值均高于在生理盐水、MH肉汤中的D值和Z值,差异有统计学意义(P<0.01),在五花肉中的D值高于在精肉中的D值,差异有统计学意义(P<0.01)。在55℃条件下,真空包装精猪肉和五花肉基质中,人工污染的单增李斯特菌下降6lg所需时间约为3~4 h,而在60和63℃的时间分别为30~40和10~20 min。结论真空低温烹调条件下,食品基质、菌种遗传基础等均对单增李斯特菌的杀灭作用存在显著影响,在低于60℃条件下烹调时,需延长烹饪时间,以保障烹饪后食品的微生物安全。Objective To explore the effect of sous-vide on the thermal inactivation rules of Listeria monocytogenes in different matrix,the thermal inactivation of Listeria monocytogenes in different substrates at different temperatures was studied.Methods Five lyophiliZed L.monocytogenes strains were inoculated into saline,MH broth,vacuum packed lean pork and streaky pork.The survival rates were evaluated at 55,60,and 63℃.The decimal reduction time(D-value)and temperature dependence(Z-value)were determined for each strain in each matrix.Results The D value and Z value of Listeria monocytogenes in pork were higher than those in normal saline and MH broth,the difference was statistically significant(P<0.01),and the D value in pork belly was higher than that in lean meat,the difference was statistically significant(P<0.01).At 55℃,the time required for artificially contaminated Listeria monocytogenes to decrease 6lg in sous-vide packed lean pork and streaky pork matrix was about 3~4 h,while the time was 30-40 and 10-20 min at 60 and 63℃,respectively.Conclusion Under the conditions of sous-vide,food matrix and genetic basis of strains have significant effects on the killing effect of Listeria monocytogenes.When cooking at below 60℃,the cooking time should be extended to ensure the microbial safety of cooked food.

关 键 词：真空低温烹饪 单核细胞增生李斯特菌 猪肉 热灭活 

分 类 号：R155[医药卫生—营养与食品卫生学]