Wang Li, McKeith Amanda Gipe, Shen Cangliang, Carter Kelsey, Huff Alyssa, McKeith Russell, Zhang Xinxia, Chen Zhengxing
Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, Jiangsu, 214122, China.
Dept. of Animal Sciences & Agricultural Education, California State Univ. Fresno, Fresno, CA, 93740, U.S.A.
J Food Sci. 2016 Feb;81(2):M445-53. doi: 10.1111/1750-3841.13201. Epub 2016 Jan 8.
This study evaluated the antilisterial activity of hops beta acids (HBA) and their impact on the quality and sensory attributes of ham. Commercially cured ham slices were inoculated with unstressed- and acid-stress-adapted (ASA)-L. monocytogenes (2.2 to 2.5 log CFU/cm(2) ), followed by no dipping (control), dipping in deionized (DI) water, or dipping in a 0.11% HBA solution. This was followed by vacuum or aerobic packaging and storage (7.2 °C, 35 or 20 d). Samples were taken periodically during storage to check for pH changes and analyze the microbial populations. Color measurements were obtained by dipping noninoculated ham slices in a 0.11% HBA solution, followed by vacuum packaging and storage (4.0 °C, 42 d). Sensory evaluations were performed on ham slices treated with 0.05% to 0.23% HBA solutions, followed by vacuum packaging and storage (4.0 °C, 30 d). HBA caused immediate reductions of 1.2 to 1.5 log CFU/cm(2) (P < 0.05) in unstressed- and ASA-L. monocytogenes populations on ham slices. During storage, the unstressed-L. monocytogenes populations on HBA-treated samples were 0.5 to 2.0 log CFU/cm(2) lower (P < 0.05) than control samples and those dipped in DI water. The lag-phase of the unstressed-L. monocytogenes population was extended from 3.396 to 7.125 d (control) to 7.194 to 10.920 d in the HBA-treated samples. However, the ASA-L. monocytogenes population showed resistance to HBA because they had a higher growth rate than control samples and had similar growth variables to DI water-treated samples during storage. Dipping in HBA solution did not adversely affect the color or sensory attributes of the ham slices stored in vacuum packages. These results are useful for helping ready-to-eat meat processors develop operational procedures for applying HBA on ham slices.
本研究评估了啤酒花β-酸（HBA）的抗李斯特菌活性及其对火腿品质和感官特性的影响。将市售腌制火腿片接种未受胁迫和适应酸胁迫（ASA）的单核细胞增生李斯特菌（2.2至2.5 log CFU/cm²），然后不进行浸泡（对照）、浸泡在去离子（DI）水中或浸泡在0.11%的HBA溶液中。随后进行真空或有氧包装并储存（7.2°C，35或20天）。在储存期间定期取样检查pH值变化并分析微生物种群。通过将未接种的火腿片浸泡在0.11%的HBA溶液中，然后进行真空包装并储存（4.0°C，42天）来获得颜色测量值。对用0.05%至0.23%的HBA溶液处理过的火腿片进行感官评价，然后进行真空包装并储存（4.0°C，30天）。HBA使火腿片上未受胁迫和ASA的单核细胞增生李斯特菌数量立即减少1.2至1.5 log CFU/cm²（P<0.05）。在储存期间，HBA处理样品上未受胁迫的单核细胞增生李斯特菌数量比对照样品和浸泡在去离子水中的样品低0.5至2.0 log CFU/cm²（P<0.05）。未受胁迫的单核细胞增生李斯特菌种群的滞后期从对照的3.396天延长至7.125天，在HBA处理的样品中延长至7.194天至10.920天。然而，ASA的单核细胞增生李斯特菌种群对HBA表现出抗性，因为它们的生长速率高于对照样品，并且在储存期间与去离子水处理样品具有相似的生长变量。浸泡在HBA溶液中不会对真空包装储存的火腿片的颜色或感官特性产生不利影响。这些结果有助于即食肉制品加工商制定在火腿片上应用HBA的操作程序。
