Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, 30173 Hannover, Germany.
Poult Sci. 2019 Feb 1;98(2):966-976. doi: 10.3382/ps/pey427.
Campylobacter is an important hazard responsible for many human gastroenteritis cases. As poultry meat is the main source of Campylobacter, many approaches to reduce the Campylobacter load in this meat have been published. In the present study minced and whole broiler breast meat samples were inoculated with Campylobacter (C.) jejuni and treated with different concentrations of the food additive ethyl-Nα-lauroyl-L-arginate hypochloride (LAE, 1,000/1,500 ppm (minced meat); 400/1,000 ppm (whole meat)), with high hydrostatic pressure (HPP, 100/ 200 MPa) or a combination of both preservation methods, followed by vacuum storage up to day 14 after treatment. Aim of the study was to analyze if effects of LAE and HPP alone and in combination on the C. jejuni concentrations and on different meat quality parameters could be found. Analysis of minimal inhibitory and minimal bactericidal concentrations (MIC, MBC) of LAE against 11 C. jejuni and five C. coli strains resulted in MIC/ MBC of 32 ppm for 12 and 64 ppm for four strains investigated. Only 1,500 ppm LAE in minced meat resulted in a significant reduction of the C. jejuni concentrations directly after treatment (day 1) and on day 7 compared to the untreated control samples. Treatment of whole breast meat with 400 and 1,000 ppm LAE resulted in significantly lower C. jejuni concentrations on days 1, 7, and 14 compared to control samples. However, HPP alone and in combination with LAE was not able to reach significant microbial reduction. Whereas LAE only slightly influenced the lightness (L*) results of the minced meat (day 1), HPP treatment with 200 MPa generally increased the L* and yellowness (b*) results of the minced and whole meat on day 1. During further storage, color results were inconsistent in minced and whole meat samples, as well as the myoglobin redox form percentages in the whole meat. In conclusion, a synergistic effect of LAE and HPP could not be proved using the chosen concentrations of LAE and pressure values.
空肠弯曲菌是导致许多人类肠胃炎病例的重要危害因素。由于禽肉是空肠弯曲菌的主要来源，因此已经发表了许多方法来降低这种肉类中的空肠弯曲菌负荷。在本研究中，将切碎和整块鸡胸肉样本接种空肠弯曲菌（C. jejuni），并用不同浓度的食品添加剂 N-月桂酰-L-精氨酸乙酯次氯酸盐（LAE，1000/1500ppm（切碎肉）；400/1000ppm（整块肉））、高静压（HPP，100/200MPa）或这两种保鲜方法的组合处理，然后在处理后第 14 天真空储存。本研究的目的是分析 LAE 和 HPP 单独和联合使用对空肠弯曲菌浓度以及不同肉品质参数的影响。分析 LAE 对 11 株空肠弯曲菌和 5 株大肠弯曲菌的最小抑菌和最小杀菌浓度（MIC、MBC），结果表明 12 株菌的 MIC/MBC 为 32ppm，4 株菌的 MIC/MBC 为 64ppm。只有在切碎肉中添加 1500ppm 的 LAE，才能在处理后第 1 天和第 7 天直接处理与未处理的对照样本相比，显著降低空肠弯曲菌的浓度。用 400 和 1000ppm 的 LAE 处理整块鸡胸肉，与对照样本相比，空肠弯曲菌的浓度在第 1、7 和 14 天显著降低。然而，HPP 单独或与 LAE 联合使用均未能达到显著的微生物减少。LAE 仅略微影响切碎肉的亮度（L*）结果（第 1 天），而 200MPa 的 HPP 处理通常会增加切碎和整块肉的 L和黄度（b）结果在第 1 天。在进一步的储存过程中，切碎肉和整块肉样本的颜色结果不一致，整块肉的肌红蛋白氧化还原形式百分比也不一致。总之，在选择的 LAE 浓度和压力值下，LAE 和 HPP 的协同作用不能被证明。
