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首页> 外文期刊>Meat Science >Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade
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Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade

机译：带有香芹酚或百里香酚的照烧酱可以有效控制大肠杆菌O157：H7，单核细胞增生李斯特菌，鼠伤寒沙门氏菌和腌制牛肉和腌汁中的本地菌群

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摘要

An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5 log CFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1,3, and 7 days at 4 ℃ indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the tar-get pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7 days (p < 0.05). The pathogens relocated from the beef into the leftover marinade (3.0-3.4 log CFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p < 0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p>0.05).
机译：描述了一种用于牛肉产品的有效杀菌冷腌制方法，该方法利用酱油和天然化合物（香芹酚，CV或百里酚，TM）之间的协同作用来降低微生物风险。将接种有O157：H7大肠杆菌，单核细胞增生性李斯特菌和鼠伤寒沙门氏菌（3.1-3.5 log CFU / g）的牛肉切片在带有或不带有CV和TM（0.3和0.5％）的红烧酱中腌制。在4℃下1、3和7天后，检查了腌制牛肉和剩余腌制样品的颜色，脂质氧化，腌泡汁摄取和pH值。单独的红烧酱油不会减少或抑制任何焦油致病菌或本地细菌，而含有0.5％CV或TM的红烧酱油则在7天内使所有接种物失活（p <0.05）。从牛肉转移到剩余腌汁中的病原体（3.0-3.4 log CFU / mL）也被完全灭活。该处理抑制了本地好氧细菌（p <0.05）和灭活的大肠菌细菌的生长。理化参数未受到明显影响（p> 0.05）。

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  • 来源
    《Meat Science》 |2017年第7期|147-152|共6页
  • 作者

    Hyeree Moon; Nam Hee Kim; Soon Han Kim; Younghoon Kim; Jee Hoon Ryu; Min Suk Rhee;

  • 作者单位

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841. Republic of Korea;

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841. Republic of Korea;

    Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province 363-951, Republic of Korea;

    BK21 Plus Graduate Program, Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju 561-756, Republic of Korea;

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841. Republic of Korea;

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841. Republic of Korea;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    teriyaki sauce; marinated beef; carvacrol; thymol; antibacterial activity; synergism;

    机译：红烧酱;腌制牛肉香芹酚;百里香酚抗菌活性协同作用;

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