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首页> 外文期刊>Meat Science >Antimicrobial Activities Of Spice Extracts Against Pathogenic And Spoilage Bacteria In Modified Atmosphere Packaged Fresh Pork And Vacuum Packaged Ham Slices Stored At 4 ℃
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Antimicrobial Activities Of Spice Extracts Against Pathogenic And Spoilage Bacteria In Modified Atmosphere Packaged Fresh Pork And Vacuum Packaged Ham Slices Stored At 4 ℃

机译：香料提取物对4℃气调包装新鲜猪肉和真空包装火腿片的致病和腐败细菌的抑菌作用。

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摘要

The antimicrobial activity of 14 spice extracts against four common meat spoilage and pathogenic bacteria (Listeria monocytogenes, Escherichia coli, Pseudomonas fluorescens and Lactobacillus sake) was screened in cultured media (experiment 1). The results showed that individual extracts of clove, rosemary, cassia bark and liquorice contained strong antimicrobial activity, but the mixture of rosemary and liquorice extracts was the best inhibitor against all four types of microbes. Subsequently, mixed rosemary/liquorice extracts were spray-applied to inoculated fresh pork in modified atmosphere packaging (experiment 2) and to inoculated ham slices in vacuum packaging (experiment 3). The meat samples were stored at 4 ℃ over a 28-day period and microbial growth was monitored regularly. The L. monocytogenes population on fresh pork by day 28 decreased 2.9, 3.1 and 3.6 logs, the MAB decreased 2.7, 2.9 and 3.1 logs, the Pseudomonas spp. count decreased 1.6, 2.1 and 2.6 logs and the total coliform count decreased 0.6, 0.8 and 1.2 logs, corresponding to 2.5, 5.0 and l0.0 mg/ml of spray, respectively, when compared to control (P<0.05). The number of L. monocytogenes on ham slices decreased 2.5, 2.6 and 3.0 logs, the MAB plate counts decreased 2.9, 3.0 and 3.2 logs and the LAB counts decreased 2.4, 2.6 and 2.8 logs (P< 0.05), respectively, after 28-days, by the same levels of mixed rosemary/liquorice extract treatments. The results demonstrated strong potential of mixed rosemary and liquorice as a natural preservative in fresh pork and ham products.
机译：在培养基中筛选了14种香料提取物对四种常见肉类腐败和致病菌（单核细胞增生性李斯特菌，大肠埃希菌，荧光假单胞菌和清酒乳杆菌）的抗菌活性（实验1）。结果表明，丁香，迷迭香，决明子树皮和甘草的单个提取物均具有较强的抗菌活性，但迷迭香和甘草提取物的混合物是对所有四种微生物的最佳抑制剂。随后，将混合的迷迭香/甘草提取物喷洒到经气调包装的新鲜猪肉中（实验2），在真空包装的火腿片中进行喷雾（实验3）。将肉样品在4℃下保存28天，并定期监测微生物的生长。到第28天时，新鲜猪肉上的单核细胞增生李斯特菌种群减少2.9、3.1和3.6个对数，MAB减少2.7、2.9和3.1个对数，即假单胞菌。与对照相比，大肠菌群计数减少了1.6、2.1和2.6个对数，大肠菌群总数减少了0.6、0.8和1.2个对数，分别对应于2.5、5.0和100.0 mg / ml喷雾剂（P <0.05）。火腿切片上的单核细胞增生李斯特氏菌数量分别在28-天，通过相同水平的迷迭香/甘草提取物混合处理。结果表明，迷迭香和甘草混合液在新鲜猪肉和火腿产品中具有作为天然防腐剂的巨大潜力。

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