肉桂精油对新鲜意大利风味香肠储存期间微生物及理化特性的影响
Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage.
作者信息
Zhang Xin, Wang Huhu, Li Xuan, Sun Yangying, Pan Daodong, Wang Ying, Cao Jinxuan
机构信息
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
出版信息
Anim Sci J. 2019 Mar;90(3):435-444. doi: 10.1111/asj.13171. Epub 2019 Jan 16.
In order to study the effect of cinnamon essential oil (CEO) on the microbiological and physiochemical characters of fresh Italian style sausage, CEO (0%, 0.1%, and 0.5%, v/w) was added into ground meat, cased, and stored at 4°C. Lipid oxidation, instrument color, total viable aerobic counts, Enterobacteriaceae, biogenic amines, and total volatile basic nitrogen (TVB-N) were investigated during 10 days (day). Results showed that CEO treatments had lower thiobarbituric acid reactive substances (TBARS), b* value, aerobic and Enterobacteriaceae counts, biogenic amine contents, and TVB-N and higher a* values at 4, 6, 8, and 10 days compared to the control, whereas 0.5% CEO treatment had better effect than 0.1% CEO. CEO improved color shelf-life by inhibiting lipid oxidation and prevented the increase in biogenic amines and TVB-N by reducing microbial counts of fresh sausage during storage. This study suggested that CEO could be applied in the food industry to improve the shelf-life of meat products.
为了研究肉桂精油（CEO）对新鲜意大利风味香肠微生物学和理化特性的影响，将CEO（0%、0.1%和0.5%，v/w）添加到绞碎的肉中，灌制肠衣，并在4°C下储存。在10天内对脂质氧化、仪器颜色、需氧菌总数、肠杆菌科、生物胺和总挥发性碱性氮（TVB-N）进行了研究。结果表明，与对照组相比，在第4、6、8和10天，CEO处理组的硫代巴比妥酸反应物（TBARS）、b值、需氧菌和肠杆菌科菌数、生物胺含量以及TVB-N较低，而a值较高，其中0.5% CEO处理组的效果优于0.1% CEO处理组。CEO通过抑制脂质氧化改善了颜色保质期，并通过减少新鲜香肠储存期间的微生物数量来防止生物胺和TVB-N的增加。本研究表明，CEO可应用于食品工业以提高肉制品的保质期。
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