• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

使用精油提高腌制猪里脊肉的安全性和品质。

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.

作者信息

Siroli Lorenzo, Baldi Giulia, Soglia Francesca, Bukvicki Danka, Patrignani Francesca, Petracci Massimiliano, Lanciotti Rosalba

机构信息

Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.

Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia.

出版信息

Foods. 2020 Jul 24;9(8):987. doi: 10.3390/foods9080987.

DOI:10.3390/foods9080987
PMID:32722045
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7466262/
Abstract

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens , and thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

摘要

本研究旨在评估添加或不添加牛至、迷迭香和杜松子精油的油/啤酒/柠檬腌制溶液对真空包装猪里脊肉的品质、工艺特性以及保质期和安全性的影响。所得结果表明，除添加精油外，腌制过程可降低肉的pH值，从而提高其持水能力。仪器分析和感官测试表明，腌制还增强了肉样的嫩度，添加精油腌制的肉样最受评审员好评。此外，微生物学数据表明，在储存的第6天至第13天，无论是否添加精油，腌制样品中主要腐败微生物的微生物负荷均低于对照样品。腌制还能抑制病原体，从而提高产品的微生物安全性。总体结果表明，添加精油的油/啤酒/柠檬腌制溶液可能是改善肉类产品质量和感官特性以及安全性的一种有前景的策略。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/3bed31cc4fcf/foods-09-00987-g008a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/d4a952434d7f/foods-09-00987-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/1b67a1a13280/foods-09-00987-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/a29647574922/foods-09-00987-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/31a9c4d975b4/foods-09-00987-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/81391a91e0a0/foods-09-00987-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/8802e9fa05df/foods-09-00987-g006a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/9b5a2c551ff3/foods-09-00987-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/3bed31cc4fcf/foods-09-00987-g008a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/d4a952434d7f/foods-09-00987-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/1b67a1a13280/foods-09-00987-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/a29647574922/foods-09-00987-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/31a9c4d975b4/foods-09-00987-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/81391a91e0a0/foods-09-00987-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/8802e9fa05df/foods-09-00987-g006a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/9b5a2c551ff3/foods-09-00987-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/528b/7466262/3bed31cc4fcf/foods-09-00987-g008a.jpg

相似文献

1
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.使用精油提高腌制猪里脊肉的安全性和品质。
Foods. 2020 Jul 24;9(8):987. doi: 10.3390/foods9080987.
2
Use of Algerian Type Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O Modified Atmosphere Packaging.在低氧改良气氛包装下，使用阿尔及利亚风味香料混合物进行腌制以提高整只兔胴体的感官品质、保质期和安全性。
Foods. 2023 Aug 2;12(15):2931. doi: 10.3390/foods12152931.
3
Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat.百里香和牛至精油单独或与石榴乙醇提取物组合用于葡萄酒腌制猪肉中的微生物稳定性和感官评价
Int J Food Microbiol. 2023 Feb 2;386:110022. doi: 10.1016/j.ijfoodmicro.2022.110022. Epub 2022 Nov 18.
4
Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings.用百里香和橙油腌制可减少接种的鸡胸肉片和整鸡翅上的肠炎沙门氏菌和弯曲杆菌。
Poult Sci. 2014 May;93(5):1258-62. doi: 10.3382/ps.2013-03697.
5
Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.使用苹果汁和柠檬汁腌制的禽肉的质量和微生物安全性。
Int J Environ Res Public Health. 2023 Feb 21;20(5):3850. doi: 10.3390/ijerph20053850.
6
Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.酸樱桃或李子汁腌泡汁对猪里脊肉品质特性和氧化稳定性的影响。
Foods. 2022 Apr 10;11(8):1088. doi: 10.3390/foods11081088.
7
Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage.弯曲乳杆菌CWBI-B28产生的细胞吸附细菌素和选定的香精油在冷藏期间对控制猪肉中单核细胞增生李斯特氏菌的有效性。
Lett Appl Microbiol. 2007 Mar;44(3):268-73. doi: 10.1111/j.1472-765X.2006.02077.x.
8
Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage.酸奶基腌料结合精油对驼肉块中单核细胞增生李斯特菌、大肠杆菌 O157:H7 和沙门氏菌行为的影响。
Int J Food Microbiol. 2021 Apr 2;343:109106. doi: 10.1016/j.ijfoodmicro.2021.109106. Epub 2021 Feb 18.
9
Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen.柠檬原汁对用于制作民族食品“凯拉根”的牛肉腌制液中大肠杆菌 O157:H7、肠炎沙门氏菌和单增李斯特菌的灭活作用
Int J Food Microbiol. 2013 Jan 1;160(3):353-9. doi: 10.1016/j.ijfoodmicro.2012.11.009. Epub 2012 Nov 20.
10
Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging.精油对有氧包装和真空包装下卤制鸡肉中腐败菌的抑制作用
J Food Sci. 2023 Jan;88(1):381-390. doi: 10.1111/1750-3841.16387. Epub 2022 Dec 4.

引用本文的文献

1
Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.提高烟熏肉（印尼语：Se'i sapi）品质：室温储存期间添加肉桂和酸橙叶精油的影响。
J Adv Vet Anim Res. 2025 Mar 23;12(1):33-43. doi: 10.5455/javar.2025.l869. eCollection 2025 Mar.
2
Insight into Essential Oil Preservative Properties Effect on Ground Beef.深入了解香精油防腐剂对碎牛肉的特性影响。
Foods. 2024 Oct 7;13(19):3181. doi: 10.3390/foods13193181.
3
Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed.

本文引用的文献

1
The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat.嗜冷假单胞菌在冷藏红肉有氧储存过程中的优势地位
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1622-1635. doi: 10.1111/1541-4337.12483. Epub 2019 Aug 13.
2
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin.了解动物源食品中变质微生物群落和变质机制。
Compr Rev Food Sci Food Saf. 2020 Mar;19(2):311-331. doi: 10.1111/1541-4337.12526. Epub 2020 Jan 20.
3
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis.
解析牛肉腌制的复杂性：腌制时间、腌制处理及品种的影响
Foods. 2024 Sep 20;13(18):2979. doi: 10.3390/foods13182979.
4
Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles.冷藏储存对火鸡大腿肌肉微生物生长、颜色稳定性和pH值的影响。
Microorganisms. 2024 May 30;12(6):1114. doi: 10.3390/microorganisms12061114.
5
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.基于天然成分的腌制剂作为改善肉类品质和保质期的方法：综述
Foods. 2023 Oct 1;12(19):3638. doi: 10.3390/foods12193638.
6
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review.精油及其与乳酸菌和细菌素的组合对提高食品安全性和保质期的作用：综述
Foods. 2023 Sep 1;12(17):3288. doi: 10.3390/foods12173288.
7
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.在乳制品发酵产品中腌制及低温慢煮对猪背最长肌蛋白质谱和感官品质的影响。
Foods. 2023 Aug 30;12(17):3257. doi: 10.3390/foods12173257.
8
Use of Algerian Type Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O Modified Atmosphere Packaging.在低氧改良气氛包装下，使用阿尔及利亚风味香料混合物进行腌制以提高整只兔胴体的感官品质、保质期和安全性。
Foods. 2023 Aug 2;12(15):2931. doi: 10.3390/foods12152931.
9
Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.牛场烤制腌牛排肉：理化特性和感官评价分析。
PeerJ. 2023 Mar 16;11:e15116. doi: 10.7717/peerj.15116. eCollection 2023.
10
Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.使用苹果汁和柠檬汁腌制的禽肉的质量和微生物安全性。
Int J Environ Res Public Health. 2023 Feb 21;20(5):3850. doi: 10.3390/ijerph20053850.
通过16S rDNA宏基因组分析评估保鲜膜和气调包装碎猪肉样品中的腐败细菌群落
Front Microbiol. 2020 Jan 21;10:3074. doi: 10.3389/fmicb.2019.03074. eCollection 2019.
4
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.肉类及肉制品中脂质氧化的综合综述
Antioxidants (Basel). 2019 Sep 25;8(10):429. doi: 10.3390/antiox8100429.
5
How Shapes Its Proteome in Response to Natural Antimicrobial Compounds.其如何响应天然抗菌化合物塑造蛋白质组。
Front Microbiol. 2019 Mar 12;10:437. doi: 10.3389/fmicb.2019.00437. eCollection 2019.
6
Flow Cytometric Assessment of the Morphological and Physiological Changes of and in Response to Natural Antimicrobial Exposure.流式细胞术评估[具体物质1]和[具体物质2]对天然抗菌剂暴露的形态学和生理学变化
Front Microbiol. 2018 Nov 14;9:2783. doi: 10.3389/fmicb.2018.02783. eCollection 2018.
7
Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken.百里香酚、香芹酚和包装对腌制鸡肉货架期的联合影响。
Int J Food Microbiol. 2019 Feb 16;291:42-47. doi: 10.1016/j.ijfoodmicro.2018.11.008. Epub 2018 Nov 9.
8
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.精油作为天然添加剂在肉类和肉类产品中防止氧化反应：综述。
Food Res Int. 2018 Nov;113:156-166. doi: 10.1016/j.foodres.2018.07.014. Epub 2018 Jul 6.
9
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials.单核细胞增生李斯特氏菌斯科特 A 暴露于亚致死浓度天然抗菌剂时的基因表达反应。
Int J Food Microbiol. 2018 Dec 2;286:170-178. doi: 10.1016/j.ijfoodmicro.2018.07.026. Epub 2018 Jul 23.
10
Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure.采用转录组学方法和膜脂肪酸分析研究大肠杆菌对百里香精油、香芹酚、2-(E)-己醛和柠檬醛暴露的反应机制。
J Appl Microbiol. 2018 Nov;125(5):1308-1320. doi: 10.1111/jam.14048. Epub 2018 Aug 30.