Carballo Diego E, Mateo Javier, Andrés Sonia, Giráldez Francisco Javier, Quinto Emiliano J, Khanjari Ali, Operta Sabina, Caro Irma
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain.
Antibiotics (Basel). 2019 Nov 15;8(4):227. doi: 10.3390/antibiotics8040227.
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO and 80% N atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), , , , molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of . and also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
新鲜香肠极易腐坏，且这类肉类制品中允许使用的防腐剂有限。以一式三份制备了巴尔干风味的新鲜香肠，一份不添加抗菌剂（对照），一份添加啤酒花水提取物（30毫升/千克），一份添加布瓦氏精油（1毫升/千克），还有一份同时添加二者（分别为15毫升/千克和0.5毫升/千克），并在20%二氧化碳和80%氮气的气氛下冷藏保存。每周监测香肠中的腐败微生物生长情况，即乳酸菌（LAB）、 、 、 、霉菌和酵母菌、pH值以及生物胺的产生，并在35天的储存期内与对照香肠进行比较。此外，使用基于基质辅助激光解吸电离飞行时间质谱（MALDI-TOF）的方法对349个疑似乳酸菌菌落（从德氏、罗氏-夏普琼脂平板上分离得到）进行了鉴定。乳酸菌的生长水平达到约每克9个对数菌落形成单位（CFU），其中 占主导。 和 也有显著生长（高达6个对数CFU/克）。生物胺水平升高，酪胺值超过250毫克/千克。该研究未能证明抗菌源处理对所研究的任何特性以及香肠的保质期有显著影响。
