College of Tourism, Huangshan University, Huangshan 245041, People's Republic of China.
Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China.
J Food Prot. 2021 Feb 1;84(2):233-239. doi: 10.4315/JFP-20-240.
This study was conducted to evaluate the antimicrobial and preservative effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) on pasteurized chicken sausage. An orthogonal test revealed that the most effective preservative was a mixture of 0.05% NS plus 0.05% TP plus 0.03% RE plus 0.55% CS (weight by sausage weight). This mixture had antimicrobial and antioxidant effects in pasteurized chicken sausage and extended the shelf life to >30 days at 4°C. The inhibitory effects of NS, TP, RE, and CS were also evaluated against Pseudomonas aeruginosa, lactic acid bacteria (LAB), and Staphylococcus aureus, the dominant spoilage and pathogenic bacteria in pasteurized chicken sausage. NS had the greatest inhibitory effect on LAB and S. aureus, with inhibitory zone diameters of 19.7 and 17.8 mm, respectively. TP had the largest inhibitory effect on P. aeruginosa, with a clear zone diameter of 18.2 mm. These results indicate that the combination of NS, TP, RE, and CS could be used as a natural preservative to efficiently inhibit the growth of microorganisms in pasteurized chicken sausage and improve its safety and shelf life.
本研究旨在评估乳链菌肽（NS）、茶多酚（TP）、迷迭香提取物（RE）和壳聚糖（CS）组合对巴氏杀菌鸡肉香肠的抗菌和防腐效果。正交试验表明，最有效的防腐剂是 0.05% NS 加 0.05% TP 加 0.03% RE 加 0.55% CS（按香肠重量计）的混合物。该混合物在巴氏杀菌鸡肉香肠中具有抗菌和抗氧化作用，可将保质期延长至 >30 天，在 4°C 下。还评估了 NS、TP、RE 和 CS 对巴氏杀菌鸡肉香肠中优势腐败和致病菌假单胞菌、乳酸菌（LAB）和金黄色葡萄球菌的抑制作用。NS 对 LAB 和金黄色葡萄球菌的抑制作用最大，抑菌圈直径分别为 19.7 和 17.8mm。TP 对铜绿假单胞菌的抑制作用最大，抑菌圈直径为 18.2mm。这些结果表明，NS、TP、RE 和 CS 的组合可作为一种天然防腐剂，有效抑制巴氏杀菌鸡肉香肠中微生物的生长，提高其安全性和保质期。
