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香精油对液体培养基和鱼制品中海鲜腐败微生物发光杆菌的抗菌作用。

Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products.

作者信息

Mejlholm O, Dalgaard P

机构信息

Danish Institute for Fisheries Research (DIFRES), Department of Seafood Research, Lyngby, Denmark.

出版信息

Lett Appl Microbiol. 2002;34(1):27-31. doi: 10.1046/j.1472-765x.2002.01033.x.

DOI:10.1046/j.1472-765x.2002.01033.x
PMID:11849488
Abstract

AIMS

To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf-life of modified atmosphere-packed (MAP) cod fillets.

METHODS AND RESULTS

The antimicrobial effect of EO was studied in a liquid medium and in product storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0.05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf-life from 11-12 d to 21-26 d at 2 degrees C.

CONCLUSIONS

Oregano oil reduced the growth of P. phosphoreum and extended the shelf-life of MAP cod fillets.

SIGNIFICANCE AND IMPACT OF THE STUDY

Mild and natural preservation using EO can extend the shelf-life of MAP seafood through inhibiting the specific spoilage organism P. phosphoreum.

摘要

目的

评估9种精油对发光磷杆菌的抗菌效果，并确定牛至油对气调包装（MAP）鳕鱼鱼片货架期的影响。

方法与结果

在液体培养基和产品储存试验中研究了精油的抗菌效果。牛至油和肉桂油具有最强的抗菌活性，其次是柠檬草油、百里香油、丁香油、月桂油、马郁兰油、鼠尾草油和罗勒油。牛至油（0.05%，v/w）可减少天然污染的MAP鳕鱼鱼片中发光磷杆菌的生长，并在2℃下将货架期从11 - 12天延长至21 - 26天。

结论

牛至油可减少发光磷杆菌的生长并延长MAP鳕鱼鱼片的货架期。

研究的意义与影响

使用精油进行温和天然的保鲜可通过抑制特定腐败菌发光磷杆菌来延长MAP海鲜的货架期。

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