食品科学 ›› 2020, Vol. 41 ›› Issue (13): 206-211.doi: 10.7506/spkx1002-6630-20190623-271

• 包装贮运 • 上一篇    下一篇

不同抑菌剂对青稞鲜湿面中蜡样芽孢杆菌的抑制作用

王舒叆,王子元,张敏   

  1. (1.北京食品营养与人类健康高精尖创新中心,北京工商大学,北京 100048;2.北京市食品添加剂工程技术研究中心,北京工商大学,北京 100048)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0401200); 北京市教委人才培养质量建设——一流专业建设(市级)食品科学与工程项目(PXM2019_014213_000010)

Inhibitory Effects of Different Bacteriostatic Agents on Bacillus cereus Inoculated in Fresh Wet Noodles Made from Wheat Flour Blended with Highland Barley Flour

WANG Shu’ai, WANG Ziyuan, ZHANG Min   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为探究肉桂醛(cinnamaldehyde)、表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)和乳酸链球菌素(Nisin)对青稞鲜湿面中蜡样芽孢杆菌的抑菌效果,将这3 种抑菌剂添加至接种蜡样芽孢杆菌的青稞鲜湿面后,测定青稞鲜湿面在25 ℃条件下贮藏36 h过程中蜡样芽孢杆菌菌落数的变化,并对相同贮藏条件下添加了3 种抑菌剂的无接种青稞鲜湿面进行质地剖面分析和色泽测定。结果表明:3 种抑菌剂对蜡样芽孢杆菌均有抑制效果,贮藏终点时,质量分数0.05%肉桂醛和0.05% EGCG处理组青稞鲜湿面中的蜡样芽孢杆菌菌落数与对照组(乙醇对照组和空白对照组的平均值)相比分别降低2.49(lg(CFU/g))和2.07(lg(CFU/g));0.05%肉桂醛和0.05% EGCG可提高青稞鲜湿面在12~24 h贮藏期内的硬度和贮藏12 h的咀嚼性;贮藏至36 h,质量分数0.05%肉桂醛能使青稞鲜湿面的L*和b*值分别提高5.29和2.44,起到护色的作用。因此,肉桂醛可作为一种具有应用潜力的抑菌剂应用于青稞鲜湿面的贮藏保鲜。

关键词: 青稞鲜湿面, 蜡样芽孢杆菌, 抑菌, 贮藏, 品质

Abstract: This study analyzed the antibacterial effect of cinnamaldehyde, epigallocatechin gallate (EGCG) and Nisin against Bacillus cereus inoculated in fresh wet noodles incorporated with highland barley flour were analyzed, and changes in the quantity of Bacillus cereus during 36 h of storage at 25 ℃ were also explored. Meanwhile, the texture profile analysis and color of the uninoculated noodles added with each of the three bacteriostatic agents were measured. The results showed that all these bacteriostatic agents had inhibitory effects on Bacillus cereus. At the end of storage, addition of cinnamaldehyde and EGCG at 0.05% each could significantly reduce the quantity of Bacillus cereus inoculated in the noodles by 2.49 and 2.07 (lg(CFU/g)) compared with the control group (average between the ethanol control and blank control groups).The two bacteriostatic agents significantly increased the hardness of noodles from 12 to 24 h of storage and chewiness at the storage of 12 h, and 0.05% cinnamaldehyde increased the L* and b* values by 5.29 and 2.44, respectively at the end of storage, indicating its ability to preserve the color of noodles. Therefore, cinnamaldehyde could be potentially used as an antimicrobial agent in the storage and preservation of fresh wet noodles incorporated with highland barley flour.

Key words: fresh wet noodles incorporated with highland barley flour, Bacillus cereus, antibacterial, storage, quality

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