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当前位置: 首页 > 文章 > 迷迭香和甘草复配液对切片火腿李斯特菌抑制效果及品质影响的研究 食品工业科技 2009 (12) 190-192+291
Position: Home > Articles > Study on inhibiting effect of rosemary and liquorice extract mixture on Listeria monocytogenes and quality property in sliced ham Science and Technology of Food Industry 2009 (12) 190-192+291

迷迭香和甘草复配液对切片火腿李斯特菌抑制效果及品质影响的研究

作  者：
张慧芸;孔保华;孙旭
单  位：
河南科技大学食品与生物工程学院;东北农业大学食品学院
关键词：
香辛料提取物;李斯特菌;切片火腿;抑菌;品质
摘  要：
利用迷迭香、甘草(1∶1,v/v)复配液,对接种和不接种李斯特菌的切片火腿喷洒不同浓度的香辛料提取物复配液后,采用真空包装,分别测定其在贮存过程中微生物指标和理化指标的变化,以考察其保鲜效果。相对未经保鲜液处理的对照,喷洒不同浓度香辛料提取物复配液对切片火腿中李斯特菌和常见腐败菌都具有很强的抑制作用,且提取物复配液的抑菌效果与浓度呈正比关系。贮存28d时喷洒2·5、5·0、10·0mg/mL提取物复配液的切片火腿中李斯特菌数与对照相比分别降低了2·5、2·6和3·0个对数循环;乳酸菌菌数与对照相比分别降低了2·4、2·6和2·8个对数循环;总菌数与对照相比分别降低2·9、3·0和3·2个对数循环;均与对照组差异显著(P<0·05)。对不接种李斯特菌的切片火腿(真空包装)喷洒不同浓度复配液后进行理化指标测定,结果表明,香辛料提取物对肉色无不良影响,对脂质氧化也起到了较好的抑制作用。
译  名：
Study on inhibiting effect of rosemary and liquorice extract mixture on Listeria monocytogenes and quality property in sliced ham
作  者：
ZHANG Hui-yun1,2,KONG Bao-hua2,SUN Xu1 (1. Food and Bioengineering Department,Henan University of Science and Technology,Luoyang 471003,China; 2. College of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词：
mixed spice extract;Listeria monocytogenes;sliced ham;antimicrobial activity;quality
摘  要：
The antimicrobial effect of the mixture spice(rosemary∶liquorice=1∶1,v/v)extracts was studied in vacuumed-packaged ham slices against Listeria-monocytogenes,total bacteria and lactic acid bacteria at the end of storage period. Compared with the control,the treated samples with different concentrations spice extract had effective inhibition on tested bacterial. The number of L. monocytogenes on ham slices decreased 2.5,2.6 and 3.0 log cycles,the MAB plate counts decreased 2.9,3.0 and 3.2 log cycles,and the LAB counts decreased 2.4,2.6 and 2.8 log cycles(P < 0.05),corresponding to 2.5,5.0 and 10.0mg/mL of spray,respectively,when compared to control(P < 0.05),after 28 days. Spice extracts inhibited the development of lipid oxidation products during refrigerated storage. No significant(P>0.05)differences in L* and a* values were found between treatments and control samples on storage. The results revealed the potential of the mixture of rosemary and liquorice as a natural preservative in ham slices.

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