Xu Yuanmei, Guan Xiangyu, Lin Biying, Li Rui, Wang Shaojin
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.
Foods. 2021 Jun 3;10(6):1272. doi: 10.3390/foods10061272.
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2-3% oregano oil and 0.4-0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for inactivation in tahini.
芝麻酱及其制品因其独特风味和高营养价值而深受消费者喜爱，但常与疫情爆发有关。本研究的目的是比较不同种类天然抗菌剂在热处理和储存过程中对未稀释和稀释芝麻酱中微生物失活的影响。结果表明，与一级模型相比，威布尔模型更适合描述两种芝麻酱中CICC21588的热失活行为。未稀释芝麻酱中的失活曲线向上凹，而稀释芝麻酱中的失活曲线向下凹。在未稀释芝麻酱的储存过程中，与对照组相比，3%牛至油在25℃或4℃下储存7天后导致额外减少1.44或0.80 log CFU/g，0.5%柠檬酸在4℃下储存7天后导致额外减少0.75 log CFU/g。对于稀释芝麻酱，2-3%牛至油和0.4-0.5%ε-聚赖氨酸比未稀释芝麻酱减少的菌数更多。这些抗菌剂在25℃下24小时内均抑制了微生物生长，且ε-聚赖氨酸效果最佳。此外，这些抗菌剂在热处理过程中增强了稀释芝麻酱中微生物的失活，由于热导致的亚致死损伤细胞较少，未稀释芝麻酱中热与抗菌剂的协同作用较小。本研究可为芝麻酱中微生物失活提供有用信息。
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