含香料精油的玉米淀粉可食用薄膜在延长红肉货架期方面的潜在应用。

Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat.

作者信息

Radha Krishnan K, Babuskin S, Rakhavan K R, Tharavin R, Azhagu Saravana Babu P, Sivarajan M, Sukumar M

机构信息

Centre for Food Technology, A.C.Tech., Anna University, Chennai, India.

Department of Food Processing Technology, CIT, Assam, India.

出版信息

J Appl Microbiol. 2015 Dec;119(6):1613-23. doi: 10.1111/jam.12932. Epub 2015 Oct 1.

DOI:10.1111/jam.12932

PMID:26274630

Abstract

AIM

To investigate the effect of corn starch (CS) edible films with spice oils on the stability of raw beef during refrigerated storage.

METHODS AND RESULTS

The antimicrobial properties of corn starch films containing 0-4·0% (w/v) ratios of clove (CL) and cinnamon (CI) essential oils (EOs) were tested against seven meat spoilage organisms by zone inhibition test. Effects of CS films containing 3% CL or CI or a mixture of CL + CI were also tested in raw beef stored at 4°C. Meat samples were analysed for pH, microbial counts, colour values and Thiobarbituric acid reactive substances (TBARS) values for a period of 15 days. CS films with CL + CI resulted in a significant reduction in microbial populations in the meat samples and also improved meat colour stability at the end of storage period.

CONCLUSIONS

The incorporation of spice EOs in CS films may provide antimicrobial and antioxidant activities that could improve the stability of raw meat.

SIGNIFICANCE AND IMPACT OF THE STUDY

Results from this study may be applied in meat industries as an additional barrier to control microbial spoilage as well as lipid oxidation in meat products.

摘要

目的

研究含香精油的玉米淀粉（CS）可食性薄膜对冷藏生牛肉稳定性的影响。

方法与结果

通过抑菌圈试验，测试了含有0-4.0%（w/v）丁香（CL）和肉桂（CI）精油（EOs）比例的玉米淀粉薄膜对七种肉类腐败菌的抗菌性能。还测试了含有3% CL或CI或CL + CI混合物的CS薄膜对4°C储存的生牛肉的影响。对肉样进行了为期15天的pH值、微生物计数、颜色值和硫代巴比妥酸反应性物质（TBARS）值分析。含有CL + CI的CS薄膜使肉样中的微生物数量显著减少，并且在储存期结束时还改善了肉的颜色稳定性。