Hernandez-Mendoza Ezequiel, Aida Peña-Ramos Etna, Juneja Vijay K, Valenzuela-Melendres Martin, Susana Scheuren-Acevedo Maria, Osoria Marangeli
Centro de Investigación en Alimentación y Desarrollo, A.C, Coordinación de Tecnología de Alimentos de Origen Animal, Gustavo Astiazaran Rosas 46, Hermosillo, Sonora CP 83304, Mexico.
Centro de Investigación en Alimentación y Desarrollo, A.C, Coordinación de Tecnología de Alimentos de Origen Animal, Gustavo Astiazaran Rosas 46, Hermosillo, Sonora CP 83304, Mexico.
J Food Prot. 2023 May;86(5):100086. doi: 10.1016/j.jfp.2023.100086. Epub 2023 Mar 30.
Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such as meatballs with chipotle sauce, especially when salt levels are reduced during its preparation. Listeria monocytogenes is a thermoresistant pathogen that can be in ready-to-eat food. On the other hand, nisin, due to its thermal stability, can be a good alternative to aid on the thermal inactivation of L. monocytogenes and ensure meat safety. The objective was to optimize the amount of nisin and salt concentrations to thermally inactivate L. monocytogenes during the sous-vide cooking of ground beef marinated in chipotle sauce, and to generate a predictive model. A four-strain cocktail was prepared and inoculated in ground beef in combination (3:2) with chipotle sauce added with nisin (0-150 IU) and salt (0-2%). After that, meat samples were sous-vide cooked at different temperatures, nisin, and salt concentrations, established by a central composite design. Depending on the levels of these factors, D-values ranged from 49.71 to 0.27 min. A predictive model (p < 0.05) was obtained by response surface, which described that D-values variation was explained by the linear effects of the three factors, the interaction between nisin and temperature, and the quadratic effects of salt and temperature. It was also observed that nisin presented a bactericidal effect while salt presented a protective effect during the thermal inactivation of L. monocytogenes. Adding 120 IU of nisin and 0.4% of salt to the meat product at 63°C temperature can help to ensure food safety by making L. monocytogenes cells more sensitive to the lethal effect of heat. The model developed in this study can be used by food processors for planning and designing effective levels of salt and nisin to thermally inactivate L. monocytogenes in ground beef products marinated with chipotle sauce to ensure their safety.
轻度烹饪热处理，如低温慢煮，可能会影响一些碎肉主菜，比如搭配辣椒蛋黄酱的肉丸，尤其是在制备过程中盐含量降低时。单核细胞增生李斯特菌是一种耐热病原体，可能存在于即食食品中。另一方面，由于乳酸链球菌素具有热稳定性，它可以成为辅助单核细胞增生李斯特菌热失活并确保肉类安全的良好替代品。本研究的目的是优化乳酸链球菌素的用量和盐浓度，以便在低温慢煮添加辣椒蛋黄酱的碎牛肉过程中使单核细胞增生李斯特菌热失活，并建立一个预测模型。制备了一种四菌株混合菌液，并将其接种到碎牛肉中，碎牛肉与添加了乳酸链球菌素（0 - 150国际单位）和盐（0 - 2%）的辣椒蛋黄酱按3:2混合。之后，根据中心复合设计确定不同温度、乳酸链球菌素和盐浓度，对肉样进行低温慢煮。根据这些因素的水平，D值范围为49.71至0.27分钟。通过响应面法获得了一个预测模型（p < 0.05），该模型表明D值的变化可由三个因素的线性效应、乳酸链球菌素与温度之间的相互作用以及盐和温度的二次效应来解释。还观察到，在单核细胞增生李斯特菌的热失活过程中，乳酸链球菌素具有杀菌作用，而盐具有保护作用。在63°C的温度下，向肉制品中添加120国际单位的乳酸链球菌素和0.4%的盐，可使单核细胞增生李斯特菌细胞对热致死效应更敏感，有助于确保食品安全。本研究中开发的模型可供食品加工商用于规划和设计有效的盐和乳酸链球菌素水平，以使添加辣椒蛋黄酱的碎牛肉制品中的单核细胞增生李斯特菌热失活，从而确保其安全性。
