迷迭香和甘草复配液对冷却肉李斯特菌抑制效果及品质的影响

The Inhibiting Effect on Listeria monocytogenes and Quality Property in Chilled Meat Treated with Rosemary and Liquorice Extract Mixture

对接种和不接种李斯特菌的冷却肉喷洒不同浓度的香辛料提取物复配液[V(迷迭香)∶V(甘草)=1∶1]后,采用气调包装(80%O2,20%CO2),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冷却肉中李斯特菌和常见腐败菌都有很强的抑制作用,且提取物复配液的抑菌效果与浓度呈正比。贮存28d时喷洒2.5、5.0、10.0mg/mL提取物复配液的冷却肉中李斯特菌数与对照相比分别降低了2.9、3.1和3.6个对数循环;需氧菌数与对照相比分别降低了2.7、2.9和3.1个对数循环;假单胞菌数与对照相比分别降低1.6、2.1和2.6个对数循环;肠杆菌数与对照相比分别降低0.6、0.8和1.2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冷却肉(气调包装)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。

The antimicrobial effect of mixed rosemary/liquorice extracts was studied in modified atmosphere packaged chilled meat against Listeriamonocytogenes, mesophilic aerobic bacteria, Pseudomonas spp. and total coliform. The meat samples were stored at 4℃ over a 28--day period, and microbial growth was monitored regularly. Compared with the control, the treated samples with different concentrations spice extract have effective inhibition on tested bacterial. The L. monocytogenes population on fresh pork by day 28 decreased 2.9, 3.1 and 3.6 log cycles, the mesophilic aerobic bacteria decreased 2.7, 2.9 and 3.1 log cycles, the Pseudomonas spp. count decreased 1.6, 2.1 and 2.6 log cycles, and the total coliform count decreased 0.6, 0.8 and 1.2 log cycles, corresponding to 2.5 mg/mL, 5.0 mg/mL and 10.0 mg/mL of spray, respectively, when compared to control （P〈0. 05）. 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 mixed rosemary/ liquorice extracts as a natural preservative in chilled meat.