Corbo M R, Speranza B, Filippone A, Granatiero S, Conte A, Sinigaglia M, Del Nobile M A
Department of Food Science, University of Foggia, Foggia, Italy.
Int J Food Microbiol. 2008 Oct 31;127(3):261-7. doi: 10.1016/j.ijfoodmicro.2008.07.014. Epub 2008 Jul 19.
The effectiveness of natural compounds in slowing down the microbial quality decay of refrigerated fish hamburger is addressed in this study. In particular, the control of the microbiological spoilage by combined use of three antimicrobials, and the determination of their optimal composition to extend the fish hamburger Microbiological Stability Limit (MAL) are the main objectives of this work. Thymol, grapefruit seed extract (GFSE) and lemon extract were tested for monitoring the cell growth of the main fish spoilage microorganisms (Pseudomonas fluorescens, Photobacterium phosphoreum and Shewanella putrefaciens), inoculated in fish hamburgers, and the growth of mesophilic and psychrotrophic bacteria. A Central Composite Design (CCD) was developed to highlight a possible synergic effect of the above natural compounds. Results showed an increase in the MAL value for hamburgers mixed with the antimicrobial compounds, compared to the control sample. The optimal antimicrobial compound composition, which corresponds to the maximal MAL value determined in this study, is: 110 mgL(-1) of thymol, 100 mgL(-1) of GFSE and 120 mgL(-1) of lemon extract. The presence of the natural compounds delay the sensorial quality decay without compromising the flavor of the fish hamburgers.
本研究探讨了天然化合物在减缓冷藏鱼汉堡微生物质量衰减方面的有效性。具体而言，联合使用三种抗菌剂控制微生物腐败以及确定其最佳组成以延长鱼汉堡微生物稳定性极限（MAL）是本研究的主要目标。测试了百里香酚、葡萄柚籽提取物（GFSE）和柠檬提取物对接种于鱼汉堡中的主要鱼类腐败微生物（荧光假单胞菌、磷光发光杆菌和腐败希瓦氏菌）的细胞生长以及嗜温菌和嗜冷菌生长的影响。开发了中心复合设计（CCD）以突出上述天然化合物可能的协同效应。结果表明，与对照样品相比，混合了抗菌化合物的汉堡的MAL值有所增加。对应于本研究确定的最大MAL值的最佳抗菌化合物组成是：110 mgL（-1）的百里香酚、100 mgL（-1）的GFSE和120 mgL（-1）的柠檬提取物。天然化合物的存在延缓了感官质量的衰减，同时又不损害鱼汉堡的风味。
