包装气氛和乳酸对4℃小龙虾尾肉中单核细胞增生李斯特菌生长和存活的联合影响

Combined effects of packaging atmosphere and lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat 4 degrees C.

作者信息

Pothuri P, Marshall D L, McMillin K W

机构信息

Department of Food Science & Technology, Mississippi State University, Mississippi 39762, USA.

出版信息

J Food Prot. 1996 Mar;59(3):253-6. doi: 10.4315/0362-028x-59.3.253.

DOI:10.4315/0362-028x-59.3.253

PMID:10463442

Abstract

The effect of lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat stored under refrigeration and various gas environments was investigated. Frozen crayfish tail meat was thawed overnight, autoclaved, cooled, and inoculated with approximately 4 log colony-forming units (CFU) of a mixed-strain (Scott A and F5027) L. monocytogenes culture per gram of meat. Inoculated samples were blended with 0, 0.5, 1.0, 1.5, or 2.0% lactic acid and packaged under air, vacuum, or modified atmosphere (74.8% CO2, 10.4% O2, and 14.8% N2) and stored at 4 degrees C for 20 days. Results demonstrated that modified atmosphere packaging inhibited the growth of L. monocytogenes more than air and vacuum packaging at 0 and 1% lactic acid. Microbial counts declined steadily in crayfish tail meat treated with 2% lactic acid, with no differences among the packaging atmospheres. The lag phase was extended by 8 days in samples treated with 1% lactic acid and modified atmosphere compared to that in air or vacuum packaging. Overall, the combination of lactic acid and modified atmosphere had the greatest potential to prevent growth of L. monocytogeines.

摘要

研究了乳酸对冷藏及各种气体环境下小龙虾尾肉中单核细胞增生李斯特菌生长和存活的影响。将冷冻的小龙虾尾肉解冻过夜，进行高压灭菌，冷却后，每克肉接种约4个对数菌落形成单位（CFU）的混合菌株（斯科特A和F5027）单核细胞增生李斯特菌培养物。将接种后的样品与0%、0.5%、1.0%、1.5%或2.0%的乳酸混合，在空气、真空或改良气氛（74.8%二氧化碳、10.4%氧气和14.8%氮气）下包装，并在4℃下储存20天。结果表明，在0%和1%乳酸条件下，改良气氛包装比空气和真空包装更能抑制单核细胞增生李斯特菌的生长。用2%乳酸处理的小龙虾尾肉中微生物数量稳步下降，不同包装气氛之间没有差异。与空气或真空包装相比，用1%乳酸和改良气氛处理的样品的延迟期延长了8天。总体而言，乳酸和改良气氛的组合具有防止单核细胞增生李斯特菌生长的最大潜力。