Kačániová Miroslava, Čmiková Natália, Kluz Maciej Ireneusz, Akacha Boutheina Ben, Saad Rania Ben, Mnif Wissem, Waszkiewicz-Robak Bożena, Garzoli Stefania, Hsouna Anis Ben
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 94976 Nitra, Slovakia.
School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 01 043 Warszawa, Poland.
Foods. 2024 Jan 8;13(2):200. doi: 10.3390/foods13020200.
Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from manufacturers and chefs for long-term, low-temperature sous vide cooking raise questions about food safety in the media. In this study, heat treatment with different times and wild thyme essential oil (EO) in sous vide-processed rabbit were found to inactivate . The rabbit meat samples were vacuum-packed in control groups, in the second group the rabbit meat samples were injected with , and in the third group were meat samples infected with with EO additive. The vacuum-packed samples were cooked sous vide for the prescribed time at 55, 60, and 65 °C. At 5, 15, 30, and 60 min, the quantities of , total bacterial counts, and coliform bacteria were measured in groups of sous vide rabbit meat. Microbiological analyses of rabbit meat samples on days 1 and 7 were evaluated. In this study, total viable counts, coliforms bacteria, and number of spp. were identified. After incubation, isolates from different groups of microorganisms were identified by the mass spectrometry technique. For each day measured, the test group exposed to a temperature of 55 °C for 5 min had a greater number of total microbiota. The most isolated microorganisms by MALDI-TOF MS Biotyper from the control and treated groups were and in the treated groups also . Based on our analysis of sous vide rabbit meat samples, we discovered that adding 1% of thyme essential oil to the mixture reduced the amount of cells and increased the overall and coliform bacterial counts. The microbiological quality of sous vide rabbit meat that was kept for seven days was positively impacted by the addition of thyme essential oil.
食物通常在水浴中制备并真空密封，然后加热到精确温度并在低温慢煮机中循环。由于其价格实惠且易于使用，这种烹饪方法在家庭和食品服务行业中越来越受欢迎。然而，制造商和厨师关于长期低温慢煮烹饪的建议在媒体上引发了对食品安全的质疑。在本研究中，发现不同时间的热处理以及在低温慢煮加工的兔肉中添加野生百里香精油（EO）可使其失活。对照组的兔肉样本进行真空包装，第二组的兔肉样本注射了[具体物质未给出]，第三组的肉样本感染了[具体病菌未给出]并添加了EO添加剂。将真空包装的样本在55、60和65°C下低温慢煮规定时间。在5、15、30和60分钟时，对低温慢煮兔肉组中的[具体病菌未给出]数量、总细菌计数和大肠菌群进行测量。对第1天和第7天的兔肉样本进行微生物分析评估。在本研究中，确定了总活菌数、大肠菌群和[具体菌种未给出]的数量。培养后，通过质谱技术鉴定不同微生物组的分离株。对于每个测量日，暴露于55°C温度5分钟的测试组的总微生物群数量更多。通过基质辅助激光解吸电离飞行时间质谱生物分型仪（MALDI-TOF MS Biotyper）从对照组和处理组中分离出最多的微生物是[具体微生物未给出]，在处理组中还有[具体微生物未给出]。基于我们对低温慢煮兔肉样本的分析，我们发现向混合物中添加1%的百里香精油可减少[具体病菌未给出]细胞数量，并增加总细菌和大肠菌群计数。添加百里香精油对保存七天的低温慢煮兔肉的微生物质量有积极影响。
