School of Land, Crop and Food Sciences, University of Queensland, St. Lucia, Queensland 4067, Australia.
Int J Food Microbiol. 2009 Nov 30;136(1):88-94. doi: 10.1016/j.ijfoodmicro.2009.09.011. Epub 2009 Sep 20.
The potential of using juice of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) to reduce Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 populations on raw shrimps after washing and during storage (4 degrees C) was investigated. The uninoculated raw shrimps and those inoculated with approximately 9 log cfu/ml of L. monocytogenes Scott A and S. Typhimurium ATCC 14028 were washed (dipped or rubbed) in distilled water (SDW) (control), bilimbi or tamarind juice at 1:4 (w/v) concentrations for 10 and 5 min. Naturally occurring aerobic bacteria (APC), L. monocytogenes Scott A and S. Typhimurium ATCC 14028 counts, pH values and sensory analysis of washed shrimps were determined immediately after washing (day 0), and on days 3 and 7 of storage. Compared to SDW, bilimbi and tamarind juice significantly (p<0.05) reduced APC (0.40-0.70 log cfu/g), L. monocytogenes Scott A (0.84-1.58 log cfu/g) and S. Typhimurium ATCC 14028 (1.03-2.00 log cfu/g) populations immediately after washing (0 day). There was a significant difference (p<0.05) in bacterial reduction between the dipping (0.40-0.41 log for APC; 0.84 for L. monocytogenes Scott A and 1.03-1.09 log for S. Typhimurium ATCC 14028) and rubbing (0.68-0.70 log for APC; 1.34-1.58 for L. monocytogenes Scott A and 1.67-2.00 log for S. Typhimurium ATCC 14028) methods. Regardless of washing treatments or methods, populations of S. Typhimurium ATCC 14028 decreased slightly (5.10-6.29 log cfu/g on day 7 of storage) while populations of L. monocytogenes Scott A (8.74-9.20 log cfu/g) and APC (8.68-8.92 log cfu/g) increased significantly during refrigerated storage. The pH of experimental shrimps were significantly (p<0.05) decreased by 0.15-0.22 pH units after washing with bilimbi and tamarind juice. The control, bilimbi or tamarind-washed shrimps did not differ in sensory panellist acceptability (p>0.05) throughout the storage except for odour (p<0.05) attributes at 0 day when acidic or lemony smell was noticed in bilimbi- and tamarind-washed shrimps and not in control shrimps.
研究了在清洗和 4°C 储存过程中（4 摄氏度），使用酸梅（Averrhoa bilimbi L.）和罗望子（Tamarindus indica L.）果汁降低生虾中单核细胞增生李斯特菌斯科特 A 和鼠伤寒沙门氏菌 ATCC 14028 数量的潜力。将未接种的生虾和接种约 9 个对数 cfu/ml 的单核细胞增生李斯特菌斯科特 A 和鼠伤寒沙门氏菌 ATCC 14028 的生虾在蒸馏水中（对照）、酸梅或罗望子汁中浸泡或揉搓 10 分钟和 5 分钟。自然存在的需氧细菌（APC）、单核细胞增生李斯特菌斯科特 A 和鼠伤寒沙门氏菌 ATCC 14028 计数、pH 值和感官分析立即在清洗后（第 0 天）以及储存的第 3 天和第 7 天进行。与 SDW 相比，酸梅和罗望子汁显著（p<0.05）降低了 APC（0.40-0.70 log cfu/g）、单核细胞增生李斯特菌斯科特 A（0.84-1.58 log cfu/g）和鼠伤寒沙门氏菌 ATCC 14028（1.03-2.00 log cfu/g）的种群在清洗后立即（第 0 天）。细菌减少在浸渍（APC 为 0.40-0.41 log；单核细胞增生李斯特菌斯科特 A 为 0.84；鼠伤寒沙门氏菌 ATCC 14028 为 1.03-1.09 log）和摩擦（APC 为 0.68-0.70 log；单核细胞增生李斯特菌斯科特 A 为 1.34-1.58；鼠伤寒沙门氏菌 ATCC 14028 为 1.67-2.00 log）方法之间存在显著差异（p<0.05）。无论清洗处理还是方法如何，鼠伤寒沙门氏菌 ATCC 14028 的种群数量（储存第 7 天减少 5.10-6.29 log cfu/g）略有下降，而单核细胞增生李斯特菌斯科特 A（8.74-9.20 log cfu/g）和 APC（8.68-8.92 log cfu/g）的种群数量在冷藏期间显著增加。用酸梅和罗望子汁清洗后，实验虾的 pH 值显著（p<0.05）下降了 0.15-0.22 pH 单位。除了气味（p<0.05）属性外，在 0 天（此时在酸梅和罗望子汁清洗的虾中注意到酸性或柠檬味，而在对照虾中没有），控制、酸梅或罗望子汁清洗的虾在整个储存过程中在感官品评员的可接受性方面没有差异（p>0.05）。
