天然植物提取物对鸡肉肠中单增李斯特菌及产品特性的影响

Effect of Natural Plant Extracts on Listeria Monocytogenes in Chicken Sausage and Product Characteristics

选择替代硝盐的商业化天然植物提取物T4NW S、DV和CS,以低温鸡肉肠为对象,通过微生物挑战实验(MCT)对其抑制单增李斯特菌效能进行了研究,并进一步分析了天然植物提取物对鸡肉肠产品特性的影响.结果表明:所选取的植物提取物对单增李斯特菌抑制效果尽管略低于传统的"亚硝酸钠+双乙酸盐(SD4)+异抗坏血酸钠"经典组合,但完全可替代硝盐显著的抑菌作用.本实验中0.6%T4NW S+0.5%CS组合,以及1.0%DV和0.5%CS+0.5%DV,均呈现与硝盐相同的抑菌效果,而且不同类型的抑菌剂的复合使用显现了互作效应,如1 mg/kg Nisin+0.5%DV的抑菌效果远远优于1.0%DV或2 mg/kg Nisin.进一步的产品特性分析显示,植物提取物可替代传统硝盐的发色作用,其中T10组的a*值甚至略高于添加硝盐产品.随着贮藏时间的延长各组值均有所下降,但添加了植物提取物的产品下降度更低,尤其是DV和T10+DV组显著更佳.各组别aw、p H值、质构等检测结果未呈现显著差异.

The commercial natural plant extracts T4 NW S,DV and CS are selected to substitute the nitrite in low temperature chicken sausage. The inhibitory effect of Listeria Monocytosis（ Lm） is studied by the microbial challenge test（ MCT）,and the effect of natural plant extracts on the characteristics of chicken sausage is further explored. The results show that the inhibitory effect of the plant extracts on Lm is slightly lower than that of the classic combination of ＂sodium nitrite ＋ diacetate（ SD4） ＋isoascorbatesodium＂,but it can replace the significant bacteriostasis of nitrate. In this experiment,the combination of 0. 6% T4 NW S ＋ 0. 5% CS,1% DV and 0. 5% CS ＋ 0. 5% DV shows the same inhibitory effect as nitrate,and the combination of different types of bacteriostat shows interaction effect,such as 1 mg/kg Nisin ＋ 0. 5% DV,which is far superior to 1% DV and 2 mg/kg Nisin. Further analysis of product characteristics shows that plant extracts can completely replace the hyperchromic effect of traditional nitrate,and the a~＊ value of T10 group is slightly higher than that of the addition nitrate group. The value of each group decreases with the increase of storage time,but the decline degree of products added with plant extracts is lower,especially in DV and T10 ＋ DV groups. There is no significant difference in product characteristics among all groups.