摘要
目的:研究牛蒡皮提取物对虾中微生物的抑制作用。方法:新鲜虾及接种副溶血性弧菌虾经250、500、750、1000μL/mL牛蒡皮提取液处理后,分别于25、4℃培养后于0、12、24、48h和0、1、3、5、7d测定其中需氧总菌数和副溶血性弧菌数量;对各浓度提取物处理后虾的感官质量进行了评价。结果:牛蒡皮提取液在25℃和4℃条件下对虾中自然需氧总菌和副溶血性弧菌均具有一定的抑制作用,抑制作用与时间和提取液浓度呈正相关;感官评定以牛蒡皮提取液浓度500μL/mL最佳。结论:牛蒡皮提取液对虾中需氧总菌和副溶血性弧菌具有抑制作用,可作为天然食品添加剂应用于肉制品。
Objective：To investigate the antibacterial activity of burdock concentrate against total aerobic bacteria and Vibrio parahemolyticus in shrimp.Methods： Burdock concentrate at various concentrations was prepared with fresh shrimp and shrimp inoculated with Vibrio parahemo/yticus.The shrimp were then incubated at 25~C and 4~C and bacteria were detected at 0,12,24,48h and 0, ! ,3,5 ,？d respectively.Organoleptic effects were also studied. Results： Burdock concentrate showed antibacterial activities against total aerobic bacteria and Vibrio parahemolyticus in shrimp and the antibacterial activities were time and concentration dependent.Shrimp added with 500~L/mL burdock concentrate was the most acceptable.Conclusion ： Based on potential antimicrobial effects, burdock extract mav be used as a natural food nm.,~ervmiv~.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期156-158,162,共4页
Science and Technology of Food Industry
基金
徐州工程学院培育项目(2900716043)
关键词
牛蒡
虾
需氧总菌
副溶血性弧菌
抑菌
burdock
shrimp
total aerobic bacteria
Vibrio parahemolyticus
bacteriostasis
