Department of Poultry Science, 201 Poultry Science Building, 260 Lem Morrison Dr., Auburn University, Auburn, AL 36849, United States.
Int J Food Microbiol. 2010 May 15;139(3):214-7. doi: 10.1016/j.ijfoodmicro.2010.01.039. Epub 2010 Feb 1.
Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant Salmonella spp. S. Typhimurium and S. Heidelberg resistant to 60 microg of NAL and S. Seftenberg resistant to 35 microg of NAL were individually inoculated into the marinades (ca. 10(8) CFU/ml) and maintained at 4 and 25 degrees C for up to 32 h. Teriyaki marinade significantly (p<0.05) reduced the populations of all three strains of Salmonella over the 32 h period as compared to lemon pepper, irrespective of the storage temperature. Following the 32 h storage, irrespective of the storage temperature, surviving populations of S. Heidelberg, Typhimurium, and Senftenberg were reduced (p<0.05) by 3.55, 4.62 and 2.27 log(10) CFU/ml respectively at 0 h and subsequently were reduced (p<0.05) below detectable limits after 32 h whereas no significant reductions (p>0.05) were observed in the lemon pepper marinade. These findings suggest that, in addition to the potential for improving the sensory attributes of poultry products, marination can enhance their safety irrespective of the storage temperature. The findings from this study suggest a promising approach in developing antimicrobial systems for poultry products.
禽类肉的腌制广泛用于增值、延长货架期和提高消费者接受度。本研究旨在体外测定市售照烧和柠檬胡椒腌料对多种耐萘啶酸（NAL）的沙门氏菌菌株的生存能力的影响。沙门氏菌 Typhimurium 和 S. Heidelberg 对 60μg NAL 有抗性，S. Seftenberg 对 35μg NAL 有抗性，分别接种到腌料（约 10(8) CFU/ml）中，并在 4 和 25°C 下保存长达 32 小时。与柠檬胡椒腌料相比，照烧腌料在 32 小时的时间内显著（p<0.05）降低了所有三种沙门氏菌菌株的数量，无论储存温度如何。在 32 小时的储存后，无论储存温度如何，S. Heidelberg、Typhimurium 和 Senftenberg 的存活菌数分别减少了 3.55、4.62 和 2.27 log(10) CFU/ml（p<0.05），在 0 小时后，存活菌数随后减少到低于检测限以下，而在柠檬胡椒腌料中未观察到显著减少（p>0.05）。这些发现表明，除了改善禽肉产品感官特性的潜力外，腌制还可以提高其安全性，无论储存温度如何。本研究的结果表明，在开发禽肉产品的抗菌系统方面有一个很有前途的方法。
