植物精油结合肉味香精对中式香肠微生物特征和品质的影响

Effects of Essential Oils Combined with Meat Flavor on the Microbial Characteristics and Qualities of Chinese Sausage

植物精油是GRAS物质,具有抑制细菌、真菌、抗病毒、杀寄生虫和抗氧化的作用。研发植物精油天然防腐剂,是取代化学防腐剂的新思路。本文通过观察大蒜精油(garlic essential oil,GEO)、肉桂精油(cinnamon essential oil,CEO)以及肉味香精(meat flavor,MF)单独或结合处理的中式香肠在贮藏期间微生物特征和品质的变化,研究植物精油对中式香肠货架期的影响,从而为开发新型天然、安全的防腐剂提供基础数据支持。体内(invivo)试验结果表明:大蒜精油和肉桂精油均能延缓中式香肠总菌数和产H2S细菌数的增长,且浓度越高抑菌活性越强。其中0.16%的肉桂精油抑菌效果最好,贮藏30d后香肠总菌数仅为0.40×105个/g。0.08%的大蒜精油结合0.08%的肉味香精,在抑菌方面有协同增效作用。此外,植物精油对中式香肠贮藏期间的品质变化有正面影响。贮藏30d后,各处理的中式香肠pH无明显差异。大蒜精油和肉味香精结合处理的中式香肠的h°值仅为40°(对照68°),表明结合处理能延缓中式香肠的变色。

Essential oils are generally regarded as safe, possessing antibacterial, antifungal, antiviral, insecticidal and antioxidant properties. Researching and developing essential oils-based natural preservatives may be a new idea to replace the chemical ones. The aim of this paper was to study the effects of essential oils on shelf life of Chinese sausage and provide data support for new kinds of safe and natural preservatives. Here sausages were treated with garlic essential oil（GEO）, cinnamon essential oil（CEO） and meat flavor（MF） alone or in combination with garlic essential oil. And then microbial characteristics and quality changes of the sausages during storage were observed. The results of in vi- vo tests indicated that both GEO and CEO delayed the count increasement of total bacteria and corruption bacteria in Chinese sausage. And stronger antibacterial activity was achieved with higher concentration. 0.16% CEO exhibited the strongest antibacterial activity, with a total viable count of 0.40×10 5 cells/g in Chinese sausage after storage for 30 days. What is more, there was a synergistic antibacterial effect between GEO and MF with a concentration of 0.08%. Plant es- sential oils had a positive influence on the quality change of Chinese sausage during storage. After storage for 30 days, no evident difference in pH was found among all treatments. Besides, the h° value of combination process was only 40° （control 68°）, which showed that combination process delayed the color change of Chinese sausage.