摘要
该文测试了天然保鲜剂绿原酸对冷却猪肉的抑菌效果,初步探讨绿原酸作为冷却猪肉保鲜剂的可行性。采用打孔法和平板划线法测定绿原酸抑菌圈大小和最低抑菌浓度;分别用1.0mg/mL绿原酸溶液和无菌生理盐水处理冷却猪肉,观察并评定其感官变化,同时测定菌落总数。结果表明:绿原酸对大肠埃希氏菌、金黄色葡萄球菌和绿脓杆菌均有抑制作用,最低抑菌浓度分别为50μg/mL、100μg/mL和100μg/mL;绿原酸溶液处理的猪肉感官良好,菌落总数增长缓慢。绿原酸能够有效抑制冷却猪肉中的细菌生长,延长肉质保质期,可作为防腐保鲜剂使用,但其护色效果不佳。
In this paper,the antibacterial effect of natural preservative chlorogenic acid was tested,the feasibility of using chlorogenic acid as a preservative for chilled pork was preliminarily explored.The inhibition zone size and the minimum inhibitory concentration of chlorogenic acid were determined with the punching and the streak plate methods.The chilled pork was treated by 1.0 mg/mL chlorogenic acid solution and sterile physiological saline,respectively.The sensory changes were observed and evaluated and the total colony count was counted simultaneously.The result confirmed that chlorogenic acid had inhibitory effect on the Escherichia coli,the Staphylococcus aureus,and the Pseudomonas aeruginosa,the minimum inhibitory concentrations were 50μg/mL,100μg/mL and 100μg/mL,respectively.The sensory quality was good and the total colony count increased slowly in chlorogenic acid solution treated chilled pork.Chlorogenic acid can effectively inhibit bacterial growth in chilled pork and extend the shelf life of meat,making it a suitable preservative.However,its color-preserving effect is not satisfactory.
作者
刘青
姚青洲
齐延亮
郭萌
王姿燕
LIU Qing;YAO Qingzhou;QI Yanliang;GUO Meng;WANG Ziyan(Shangluo Center for Disease Prevention&Control,Shangluo 726000,China;Shangluo Center for Food Safety Inspection&Testing,Shangluo 726000,China)
出处
《食品与发酵科技》
2025年第4期55-60,共6页
Food and Fermentation Science & Technology
关键词
绿原酸
冷却猪肉
保藏
抑菌
chlorogenic acid
chilled pork
preservation
antibacterial
