模拟牛至精油对真空包装熟切片火腿货架期延长的影响。
Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham.
机构信息
Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil.
Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil.
出版信息
Meat Sci. 2018 May;139:113-119. doi: 10.1016/j.meatsci.2018.01.017. Epub 2018 Jan 31.
The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25°C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves. Square Root and Exponential secondary models were fitted to μ parameter data. The addition of oregano essential oil increased lag phase, decreased growth rates and extended shelf-life of ham for all temperatures (at 6°C extended for, at least, 30days when compared to control). Statistical indexes showed that Baranyi and Roberts, and Exponential were the primary and secondary models, respectively, that better fit to the data. Thus, oregano essential oil showed a good antimicrobial effect and extended the ham shelf-life.
本研究基于等温条件下乳酸细菌自然菌群的生长情况，模拟牛至精油作为一种抗菌剂对真空包装熟切片火腿保质期的影响。在 5 种不同温度（6、12、15、20 和 25°C）下，评估了未添加牛至精油（对照）和添加 0.4%牛至精油（v/w）的火腿中的细菌生长情况。采用巴尼和罗伯茨模型和修正的冈珀茨基本模型拟合微生物生长曲线，采用平方根和指数二次模型拟合 μ 参数数据。添加牛至精油可延长火腿的滞后期、降低生长速率并延长火腿的保质期，所有温度下（与对照相比，在 6°C 下至少延长 30 天）均有此效果。统计指标表明，巴尼和罗伯茨模型和指数模型分别是最适合数据的基本和二次模型。因此，牛至精油表现出良好的抗菌效果，延长了火腿的保质期。
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