Ren Tian, Hayden Mitchelle, Qiao Mingyu, Huang Tung-Shi, Ren Xuehong, Weese Jean
Department of Poultry Science, Auburn University , Auburn, Alabama 36849, United States.
Key Laboratory of Eco-Textiles of Ministry of Education, College of Textiles and Clothing, Jiangnan University , Wuxi, Jiangsu 214122, China.
J Agric Food Chem. 2018 Feb 28;66(8):1941-1948. doi: 10.1021/acs.jafc.7b05191. Epub 2018 Feb 12.
N-Halamines are a group of compounds containing one or more nitrogen-halogen covalent bond(s), and the high-energy halide bond provides a strong oxidative state so that it is able to inactivate microorganisms effectively. In this study, the shelf life of chicken breast and ground chicken packed with 1-chloro-2,2,5,5-tetramethyl-4-imidazolidinone (MC, a member oft the N-halamines) treated absorbent pads was investigated during refrigerated storage. Fresh, processed chicken meat in packaging trays loaded with or without MC treated absorbent pads were stored at 4 °C for 11 days. The microbial counts in chicken meat as well as in the food pads were analyzed on days 1, 4, 7, and 11. MC treated pads reduced the levels of the main spoilage-related microorganisms (aerobic plate counts, lactic acid bacteria, Enterobacteriaceae, psychrotrophs, and Pseudomonas spp.) present in the absorbent pads by an average of 3.5 log CFU/g compared to the control. Microbial loads in chicken breast packed with MC coated absorbent pads were 0.3 log CFU/g lower than those in the control, and an approximate 0.2 log CFU/g reduction was observed for ground chicken. Neither the color nor the pH of the meat was negatively impacted by the presence of MC. The populations of inoculated Salmonella and Campylobacter in meat loaded with MC treated absorbent pads were on average lower than those in the controls. Pathogens in the control pads increased to 3.7 and 4.9 log CFU/g, while the MC treated absorbent pads lowered these two bacteria to under the detection limit (l.7 log CFU/g) throughout 11 days of storage.
N-卤胺是一类含有一个或多个氮-卤共价键的化合物，其高能卤化物键提供了强氧化态，因此能够有效灭活微生物。在本研究中，对包装有经1-氯-2,2,5,5-四甲基-4-咪唑啉酮（MC，一种N-卤胺）处理的吸水垫的鸡胸肉和碎鸡肉在冷藏储存期间的保质期进行了研究。装有或未装有经MC处理的吸水垫的包装托盘中的新鲜加工鸡肉在4℃下储存11天。在第1、4、7和11天分析鸡肉以及食品垫中的微生物数量。与对照相比，经MC处理的垫使吸水垫中存在的主要腐败相关微生物（需氧平板计数、乳酸菌、肠杆菌科、嗜冷菌和假单胞菌属）的水平平均降低了3.5 log CFU/g。装有MC涂层吸水垫的鸡胸肉中的微生物负荷比对照低0.3 log CFU/g，碎鸡肉的微生物负荷降低了约0.2 log CFU/g。MC的存在对肉的颜色和pH值均无负面影响。装有经MC处理的吸水垫的肉中接种的沙门氏菌和弯曲杆菌的数量平均低于对照。对照垫中的病原体增加到3.7和4.9 log CFU/g，而经MC处理的吸水垫在整个11天的储存期内将这两种细菌降低到检测限以下（1.7 log CFU/g）。
