National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Meat Sci. 2011 Jul;88(3):503-11. doi: 10.1016/j.meatsci.2011.01.036. Epub 2011 Feb 26.
Concern about nitrite in processed meats has increased consumer demand for natural products manufactured without nitrite or nitrate. Studies on commercial meat products labeled as "Uncured" and "No-Nitrite-or-Nitrate-Added" have shown less control of nitrite in these products and greater potential growth of bacterial pathogens. To improve the safety of the "naturally cured" meats, several natural ingredients were studied in a cured cooked meat model system (80:20 pork, 10% water, 2% salt, and 150 or 50 ppm ingoing sodium nitrite) that closely resembled commercial frankfurters to determine their inhibitory effect on Listeria monocytogenes. Results showed that cranberry powder at 1%, 2% and 3% resulted in 2-4 log cfu/g less growth of L. monocytogenes compared to the control with nitrite alone (P<0.05). Other natural compounds, such as cherry powder, lime powder and grape seed extract, also provided measureable inhibition to L. monocytogenes when combined with cranberry powder (P<0.05).
人们对加工肉类中亚硝酸盐的担忧，增加了消费者对不添加亚硝酸盐或硝酸盐的天然产品的需求。对标注为“未腌制”和“无亚硝酸盐或硝酸盐添加”的商业肉类产品的研究表明，这些产品中亚硝酸盐的控制程度较低，细菌病原体生长的可能性更大。为了提高“自然腌制”肉类的安全性，在类似于商业法兰克福香肠的腌制熟肉模型系统（80：20 猪肉、10%水、2%盐和 150 或 50ppm 亚硝酸钠）中研究了几种天然成分，以确定它们对单核细胞增生李斯特菌的抑制作用。结果表明，与单独使用亚硝酸盐的对照组相比，蔓越莓粉在 1%、2%和 3%时，单核细胞增生李斯特菌的生长量减少了 2-4 个对数 cfu/g（P<0.05）。其他天然化合物，如樱桃粉、酸橙汁粉和葡萄籽提取物，与蔓越莓粉结合使用时，也能对单核细胞增生李斯特菌提供一定程度的抑制作用（P<0.05）。
