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首页> 外文学位 >The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes.
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The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes.

机译：与亚硝酸钠相比，pH和亚硝酸盐浓度对芹菜汁的抗微生物作用的影响。

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摘要

Increasing consumer concerns of harmful preservatives have intensified consumers' demand for natural and organic alternatives. In response to this demand, uncured or no-nitrate-or-nitrite-added meat products which utilize celery juice concentrates as an alternative to sodium nitrite, have emerged on the market to replace conventional nitrite sources. The objective of this study was to evaluate the effect of celery juice pH for the impact of nitrite on L. monocytogenes growth. In addition, equal concentrations of nitrite in celery juice and conventional nitrite were evaluated to determine the impact of nitrite concentration from these sources on L. monocytogenes growth. These objectives were assessed using both a broth and ham system. Celery juice (CJ) was less effective than the conventional nitrite in the broth study at 100 ppm nitrite concentration but in the ham experiment the CJ treatments at both 100 and 200 ppm resulted in similar growth of L. monocytogenes (p>0.05) compared to their counterparts 100 and 200 ppm sodium nitrite. Adjusting the pH of the celery juice proved to be more effective at suppressing L. monocytogenes growth at 200 ppm than 100 ppm in the ham. No differences in growth (p>0.05) were found between the unadjusted 100 ppm celery juice (pH∼9.2) and adjusted 100 ppm celery juice (pH∼6.0) in either the broth or ham study. Color measurements of the ham indicated that all the CJ treatments were darker (lower L*) and more yellow (higher b*) than the sodium nitrite treatments. As concentration increased within the CJ treatments the L* became significantly lower (p<0.05) and b* values became significantly (p<0.05) greater. Overall, similar redness (a*) values were seen in both the CJ and sodium nitrite treatments. Residual nitrite concentrations were similar for both the 100 and 200 ppm treatments in the ham study, except for the adjusted (pH∼ 6.3) 200 ppm CJ treatment which had significantly less (p<0.05) residual nitrite than the unadjusted (pH∼6.6) 200 ppm CJ and 200 ppm sodium nitrite treatments.
机译：消费者对有害防腐剂的日益关注，加剧了消费者对天然和有机替代品的需求。响应于这种需求，使用芹菜汁浓缩物替代亚硝酸钠的未固化或未添加硝酸盐或亚硝酸盐的肉类产品已经出现在市场上，以代替传统的亚硝酸盐来源。这项研究的目的是评估芹菜汁pH值对亚硝酸盐对单核细胞增生李斯特氏菌生长的影响。此外，对芹菜汁和常规亚硝酸盐中亚硝酸盐的浓度进行了评估，以确定这些来源的亚硝酸盐浓度对单核细胞增生李斯特菌生长的影响。使用肉汤和火腿系统评估了这些目标。在亚硝酸盐浓度为100 ppm的肉汤研究中，芹菜汁（CJ）的效果不如传统亚硝酸盐，但在火腿实验中，与100和200 ppm的CJ处理相比，单核细胞增生李斯特氏菌的生长也相似（p> 0.05）对应的亚硝酸钠为100和200 ppm。事实证明，调整芹菜汁的pH值比火腿中100 ppm抑制单核细胞增生李斯特氏菌的生长更有效（200 ppm）。在肉汤或火腿研究中，未调整的100 ppm芹菜汁（pH〜9.2）和调整后的100 ppm芹菜汁（pH〜6.0）之间没有发现生长差异（p> 0.05）。火腿的颜色测量表明，所有的CJ处理都比亚硝酸钠处理更深（L *更低）和更黄色（b *更高）。随着CJ处理中浓度的增加，L *显着降低（p <0.05），b *值显着升高（p <0.05）。总体而言，在CJ和亚硝酸钠处理中均观察到类似的红度（a *）值。火腿研究中100和200 ppm处理的残留亚硝酸盐浓度相似，不同之处在于调整后的（pH〜6.3）200 ppm CJ处理的亚硝酸盐残留量明显少于未调整的（pH〜6.6）（p <0.05）。 200 ppm CJ和200 ppm亚硝酸钠处理。

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  • 作者

    Horsch, Ashley Marie.;

  • 作者单位

    Iowa State University.;

  • 授予单位 Iowa State University.;
  • 学科 Agriculture Food Science and Technology.;Agriculture Animal Culture and Nutrition.
  • 学位 M.S.
  • 年度 2013
  • 页码 70 p.
  • 总页数 70
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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