Oh Hyemin, Kim Sejeong, Lee Soomin, Ha Jimyeong, Lee Jeeyeon, Choi Yukyung, Lee Yewon, Kim Yujin, Seo Yeongeun, Yoon Yohan
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.
Korean J Food Sci Anim Resour. 2018 Dec;38(6):1189-1195. doi: 10.5851/kosfa.2018.e50. Epub 2018 Dec 31.
This study developed an antimicrobial hydrogel to control in (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% CaCl, hydrogel 2: 1% κ-carrageenan+1% chitosan, hydrogel 3: 2% κ-carrageenan+1% CaCl, and hydrogel 4: 2% κ-carrageenan+3% CaCl) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel (2×2 cm) was then placed on surface of beef (round; 3×3 cm), where (ca. 10 CFU/g) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at 4℃, and reduced (p<0.05) more than 90% of on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of by reducing psychrotrophic cell counts on raw beef.
本研究开发了一种抗菌水凝胶以控制生牛肉片中的微生物。制备了四种水凝胶（水凝胶1：5%海藻酸钠+1%壳聚糖+0.2%氯化钙，水凝胶2：1%κ-卡拉胶+1%壳聚糖，水凝胶3：2%κ-卡拉胶+1%氯化钙，水凝胶4：2%κ-卡拉胶+3%氯化钙）。然后，这些水凝胶吸收0.1%葡萄柚籽提取物（GSE）和0.1%柑橘提取物（CE）30、60、120和240分钟，制成抗菌水凝胶。为了选择最有效的抗菌水凝胶，测定了它们的溶胀率（SR）和抗李斯特菌活性。然后将所选水凝胶（2×2厘米）放置在接种了单核细胞增生李斯特菌（约10 CFU/g）的牛肉（圆形；3×3厘米）表面，并在PALCAM琼脂上计数细胞数量。在这些水凝胶中，水凝胶1的SR随吸收时间增加，但其他水凝胶无显著变化。抗菌水凝胶1的抗李斯特菌活性高于其他抗菌水凝胶（p<0.05），尤其是吸收抗菌剂120分钟的水凝胶。因此，将吸收抗菌剂120分钟的抗菌水凝胶1应用于4℃的生牛肉上，可使生牛肉上的单核细胞增生李斯特菌数量减少（p<0.05）90%以上。这些结果表明，用0.1%GSE或0.1%CE配制的抗菌水凝胶1通过减少生牛肉上嗜冷微生物的细胞数量，适合于提高生牛肉片的安全性。
