Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC, Apartado de correos, 73, 46100 Burjassot, Valencia, Spain.
Int J Food Microbiol. 2010 Feb 28;137(2-3):287-94. doi: 10.1016/j.ijfoodmicro.2009.11.016. Epub 2009 Nov 30.
The objective of this study was to assess the antimicrobial effectiveness of chitosonium acetate films on the growth of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. The samples were tested in both laboratory conditions using Tryptone Soy Broth (TSB) and in a real food system using fish soup. The study was carried out at different temperatures (4, 12, and 37 degrees C) in order to discern the influence of such variables. Moreover, a sensory evaluation of the final product was performed as a parameter of consumer acceptance. The results showed a significant reduction of the bacterial growth, which greatly depended on the bacteria type, the temperature of incubation and the food substrate. Although the effectiveness of chitosan films decreased in the fish soup, neither the sensory properties nor the pH of the soup was affected upon their addition. The application of chitosonium acetate as an internal coating of the packaging material could be a very suitable means to assure safety of liquid food products such as fish soup at the range of temperatures studied.
本研究旨在评估醋酸壳聚糖膜对李斯特菌、沙门氏菌和金黄色葡萄球菌生长的抗菌效果。使用胰蛋白胨大豆肉汤（TSB）在实验室条件下和使用鱼汤在实际食品系统中对样本进行了测试。为了辨别这些变量的影响，该研究在不同温度（4、12 和 37°C）下进行。此外，还对最终产品进行了感官评估，作为消费者接受度的参数。结果表明，细菌生长显著减少，这在很大程度上取决于细菌类型、孵育温度和食物基质。尽管壳聚糖膜在鱼汤中的有效性降低，但添加它们后，鱼汤的感官特性和 pH 值均不受影响。醋酸壳聚糖作为包装材料内部涂层的应用可能是确保在研究温度范围内的鱼汤等液体食品产品安全的非常合适的手段。
