Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork
Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork
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DOI：
10.1002/fsn3.1535
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发表时间：
2020-05
影响因子：
3.9
通讯作者：
Chen Li;Yuhang Han;Sanhong Fan;Lizhen Ma;Yi Zhang;B. Simpson
中科院分区：
文献类型：
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作者：
Chen Li;Yuhang Han;Sanhong Fan;Lizhen Ma;Yi Zhang;B. Simpson
摘要本研究旨在研究三种不同的天然防腐剂对真空包装冷却猪肉在4℃下贮藏过程中微生物谱、总挥发性盐基氮(TVB-N)和生物胺含量的影响。B液由丁香提取物、决明皮提取物、姜汁、蒜汁、乳酸菌发酵液组成。溶液C由乳酸菌发酵液组成。结果表明，A液是一种较好的天然防腐剂，其抑菌效果和感官评分均高于B和C液，但B液对微生物活性的抑制作用较差，但B液对微生物活性的抑制作用不如A液，因此，A液可作为一种良好的工业防腐剂。C液能抑制假单胞菌的初始生长，部分抑制肠杆菌科细菌的生长，但C液处理的猪肉在4℃下贮藏21d后腐胺含量高达30.14±2.89 mg/kg，因此，C液不是真空包装冷却猪肉的理想保鲜剂。
Abstract The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB‐N), and biogenic amine contents of vacuum‐packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised of clove extract, cassia bark extract, ginger juice, garlic juice, and lactobacillus fermentation solution. Solution C consisted of only lactobacillus fermentation solution. The results indicated that solution A was a good natural preservative with higher bacteria inhibitory effect and higher sensory score than B and C. Besides the effect on appealing color, solution B could inhibit microbial activity although its inhibition effect was not as good as solution A. Thus, solution A could be used as a good preservative in industry. Solution C could inhibit the initial growth of Pseudomonas and partially inhibited the growth of Enterobacteriaceae; however, the content of putrescine in the pork treated with solution C was as high as 30.14 ± 2.89 mg/kg after 21 days of storage at 4°C. Hence, solution C is not an ideal preservative for vacuum‐packed chilled pork.