生物活性淀粉包装膜对火腿中李斯特菌和重组肉微生物群的抗菌活性。

Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham.

机构信息

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, PR China.

出版信息

Int J Food Microbiol. 2019 Sep 16;305:108253. doi: 10.1016/j.ijfoodmicro.2019.108253. Epub 2019 Jun 19.

DOI:10.1016/j.ijfoodmicro.2019.108253

PMID:31233962

Abstract

Contamination with spoilage organisms and Listeria monocytogenes are major concerns for quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this study was to investigate the use of antimicrobial starch packaging films to control competitive microbiota and L. monocytogenes growth on a RTE ham product. Starch packaging films were prepared with different bioactives, gallic acid, chitosan, and carvacrol, using subcritical water technology. The viability of the incorporated strains on ham in contact with different antimicrobial starch packaging films was examined during 28-day storage period at 4 °C. Starch films with gallic acid had the least effect on ham antimicrobial activity; starch films with chitosan and carvacrol fully inhibited L. monocytogenes growth throughout 4 weeks of storage. RTE meat microbiota was more resistant to the antimicrobials than L. monocytogenes. Starch films loaded with chitosan or chitosan and carvacrol did not fully inhibit growth of RTE meat microbiota but delayed growth of RTE meat microbiota by one to two weeks. Moreover, competitive meat microbiota fully inhibited growth of L. monocytogenes. Therefore, antimicrobial starch packaging films prepared by subcritical water technology used in this study showed a promising effect on inhibiting L. monocytogenes in RTE ham.

摘要

污染腐败菌和单核细胞增生李斯特菌是熟食（即食）肉类产品质量和安全的主要关注点。因此，本研究的目的是研究使用抗菌淀粉包装薄膜来控制熟食火腿产品上的竞争性微生物菌群和单核细胞增生李斯特菌的生长。使用亚临界水技术，用没食子酸、壳聚糖和香芹酚制备了具有不同生物活性的淀粉包装薄膜。在 4°C 下储存 28 天期间，研究了与不同抗菌淀粉包装薄膜接触的火腿中掺入菌株的存活情况。含没食子酸的淀粉薄膜对火腿的抗菌活性影响最小；含壳聚糖和香芹酚的淀粉薄膜完全抑制了单核细胞增生李斯特菌在整个 4 周储存期间的生长。与单核细胞增生李斯特菌相比，即食肉类微生物菌群对这些抗菌剂的抵抗力更强。用壳聚糖或壳聚糖和香芹酚负载的淀粉薄膜不能完全抑制即食肉类微生物菌群的生长，但可将其生长延迟一到两周。此外，竞争性肉类微生物菌群完全抑制了单核细胞增生李斯特菌的生长。因此，本研究中使用的亚临界水技术制备的抗菌淀粉包装薄膜在抑制熟食火腿中的单核细胞增生李斯特菌方面显示出了良好的效果。