Blanco-Lizarazo Carla María, Betancourt-Cortés Rubén, Lombana Angélica, Carrillo-Castro Katerine, Sotelo-Díaz Indira
1 Agroindustrial Process Research Group, University of La Sabana, Colombia.
2 Research and Development, Team Foods S.A., Colombia.
Food Sci Technol Int. 2017 Apr;23(3):277-288. doi: 10.1177/1082013216686464. Epub 2017 Jan 9.
The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃. At 8 ℃, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30 ℃, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8 ℃ and 30 ℃, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8 ℃. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.
评估了添加200 ppm的亚硝酸盐（N）、1.5%的乳酸钠（L）和100 ppm的百里香精油（T1）对单核细胞增生李斯特菌行为和ATP酶活性抑制的影响，以及在8℃储存41天和30℃储存14天的香肠中通过丙二醛定量分析的脂质氧化情况。在8℃储存期间进行了颜色特征变化分析。在4℃储存两天后进行了定量描述性感官分析。在8℃时，对单核细胞增生李斯特菌抑制作用最强的处理是L和N，无显著差异。而在30℃时，处理L对该细菌的抑制作用最强，其次是T1和N，无显著差异。在L和T1处理中分别检测到ATP酶活性有44.1%和19%的抑制。在8℃和30℃时，各处理之间丙二醛含量无差异。在8℃储存41天后，N的a*值和高铁肌红蛋白浓度最高。品评小组检测到在香料和草本植物气味描述方面T1和N之间存在差异。
