超高压协同温度处理对绿色魏斯菌的失活动力学研究

摘要/Abstract

摘要： 为了建立超高压协同温度处理对绿色魏斯菌在低温烟熏火腿的失活模型，采用40、45、50℃结合300-500MPa对接种108-109CFU/mL绿色魏斯菌的烟熏火腿进行5、10、15、20、25、30min的超高压处理，同时做相同条件的离体试验，进行对比。进行薄层平板计数，以时间为横坐标，死亡数量级为纵坐标作失活曲线，选择一级线性模型和非线性模型（Weibull和Logistic）进行模型的拟合，用模型的评价因子相关系数R2、准确因子Af和均方差MSE验证方程的拟合度。得到：经热压结合处理后，接种烟熏火腿中的绿色魏斯菌比相同条件下离体状态的绿色魏斯菌的失活更缓慢。Logistic方程最适合描述绿色魏斯菌在两种状态下的失活情况，为预测绿色魏斯菌在烟熏火腿中的失活提供了理论依据。

关键词: 超高压, 绿色魏斯菌, 烟熏火腿, 离体, Logistic模型

Abstract: To establish suitable inactivation model for Weissella viridescens bacteria on low temperature smoked ham with high pressure thermal sterilization (HPTS), smoked ham inoculated with 108-109CFU/mL Weissella viridescens treated with moderate heat (40,45,50℃) combined with high pressure(300-500MPa) for pressure holding time 5-30min. In contrast, vitro test was conducted simultaneously in the same condition. The number of surviving bacteria was counted by a thin agar layer spread method. As for establish inactivation curve,taken pressure holding time as abscissa and death order of magnitude as ordinate. Some models such as linear model, Log-logistic model and Weibull model, were used to fit the inactivation effect and evaluated goodness-of-fit by means of some dependent parameter (i.e. mean square error-MSE; regression coefficient-R2 and accuracy factor-Af ). It was concluded that inactivation of Weissella viridescens in situ was slower than in vitro after HPTS. Finally, Logistic equation was the best fit to describe inactivation condition in vitro and in situ and provide theoretical foundation for plants to predict the Weissella viridescens inactivation.

Key words: high pressure, Weissella viridescens, smoked ham, vitro, Logistic equation

中图分类号:

TS251.6

高芳李兴民徐宝才. 超高压协同温度处理对绿色魏斯菌的失活动力学研究[J]. 食品科学, 0, (): 0-0.

参考文献

[1] 孙新生, 徐幸莲, 韩衍青, 等.超高压协同温度处理对烟熏火腿中单增李斯特菌生长预测模型的建立[J]. 食品工业科技, 2012(13): 118-126. DOI:10.13386/j.issn1002-0306.2012.13.011
[2] 靳烨, 南庆贤.高压技术在食品加工中应用的发展[J]. 肉类研究, 1997(4): 15-17.
[3]刘丽莉, 马美湖, 杨协力.超高压技术在肉制品加工中的应用[J]. 肉类工业, 2008, 4(324): 13-16.
[4]励建荣, 夏道宗.食品超高压杀菌技术[J]. 广州食品工业科技, 2002, 3(18): 45-47. DOI : 10. 13982 /j . mfst . 1673 -9078. 2002. 03. 018
[5]孙斌, 钱海刚.超高压技术在食品中的应用[J]. 工业技术, 2008, 3(13): 20-23. DOI:10.16661/j.cnki.1672-3791.2008.03.013
[6] 韩衍青.应用超高压技术延长低温火腿的货架期[D]. 南京: 南京农业大学, 2011: 1-2.
[7] Rastogi N, Raghavarao K, Balasubramaniam V, et al. Opportunities and challenges in high pressure processing of foods[J]. Critical Reviews in Food Science and Nutrition, 2007, 47(1): 69-112.DOI:10.1080/10408398.2012.724734
[8] 韩衍青, 徐幸莲, 周光宏.真空包装低温肉制品中的特定腐败微生物及其控制[J]. 中国食品学报, 2011, 11(7): 148-156.
[9] Borch E, Nerbrink E, Svensson P. Identification of major contamination sources during processing of emulsion sausage[J]. International Journal of Food Microbiology, 1988, 7: 317-330.DOI: 10.1016/0168-1605(88)90058-X
[10] Diez A M, Urso R, Rantsiou K, et al. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure[J]. International Journal of Food Microbiology, 2008, 123: 246-253. DOI:10.1016/j.ijfoodmicro.2008.02.017
[11] Patterson M F, Mckay A M, Connolly M, et al. Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures[J]. Food Microbiology, 2010, 27: 266-273. DOI:10.1016/j.fm.2009.10.007
[12] Diez A M, Santos E M, Jaime I. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage[J].Food Microbiology, 2008,25: 154-161. DOI:10.1016/j.fm.2007.06.004
[13] Han Y Q, Xu X L, Zhou G H, Xu B C, Sun X S. Effect of high pressure treatment on microbial population of sliced vacuum-packed cooked ham[J].Meat Science, 2011, 88(4): 682-688. DOI:10.1016/j.meatsci.2011.02.029
[14] Kang D, Fung D. Thin agar layer method for recovery of heat-injured Listeria monocytogenes[J]. Journal of Food Protection, 1999, 62(11): 1346-1349. DOI: 10.4315/0362-028X.JFP-13-374
[15] Wu V, C. H. A review of microbial injury and recovery methods in food[J]. Food Microbiology, 2008, 25(6): 735-744. DOI:10.1016/j.fm.2008.04.016
[16] Schaffner, D. W, Labuza, T. P. Predictive microbiology: where are we, and where are we going[J]. Food Technology, 1997, 51(4): 95 –99.
[17] Peleg, M., Cole, M. B. Reinterpretation of microbial survival curves[J]. Critical Reviews in Food Science and Nutrition, 1998, 38: 353–380. DOI:
10.1080/10408699891274246
[18] Cole M B, Davies K W, Munro G, et al. A vitalistic model to describe thermal inactivation of Listeria monocytogenes[J]. Journal of Industrial Microbiology, 1993, 12: 232-237.DOI: 0740-0020/02/050405+17 $35.00/0
[19] Chen H Q, Hoover D G. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk[J]. Innovative Food Science and Emerging Technologies, 2003: 25–34. PII: S1466-8564?02.00083-8
[20] Chen H Q, Hoover D G. Use of Weibull model to describe and predict pressure inactivation of Listeria monocytogenes Scott A in whole milk [J]. Innovative Food & Emerging Technologies, 2004(5): 269-276. DOI:10.1016/j.ifset.2004.03.002
[21] YUSTE J, CAPELLAS M, PLA R, et al. High pressure processing for food safety and preservation: a review[J]. Journal of Rapid Methods & Automation in Microbiology, 2001, 9(1): 1-10.
[22] KLOTZ B, MA?AS P, MACKEY B M. The relationship between membrane damage, release of protein and loss of viability in Escherichia coli exposed to high hydrostatic pressure[J].International Journal of Food Microbiology, 2010, 137(2-3): 214-220. DOI:10.1016/j.ijfoodmicro.2009.11.020
[23] DEVLIEGHERE F, VERMEIREN L, DEBEVERE J.New preservation technologies: Possibilities and limitations[J].International Dairy Journal, 2004(14): 273-285.
[24] B.-S.Wang, et al. Combined pressure-thermal inactivation effect on spores in lu-wei beef – a traditional Chinese meat product[J]. Journal of Applied Microbiology, 2015, 119: 446-454. DOI:10.1111/jam.12841
[25] Shao Y, Hosahalli S, Ramaswamy. Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions[J]. Food Bioprocess Technol, 2011(4): 458-468. DOI 10.1007/s11947-008-0165-8
[26] J. Ahn, V.M. Balasubramaniam, A.E. Yousef. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing[J]. International Journal of Food Microbiology, 2007, 113: 321-329. DOI:10.1016/j.ijfoodmicro.2006.08.012
[27] Lebert I, Robles-Olvera V, Lebert A. Application of polynomial models to predict growth of mixed cultures of Pseudomonas ssp.and Listeria in meat[J]. International Journal of Food Microbiology, 2000, 61: 27-39.
[28]肖华志, 吕洪波, 贯恺, 等.超高压处理对荠菜制品与生鲜猪肉杀茵效果的研究[J] . 食品与机械, 2007, 25(1): 56—57.
[29]韩衍青, 张秋勤, 徐幸莲, 等.超高压处理对烟熏切片火腿保质期的影响[J]. 农业工程学报, 2009, 25(8): 305-309. DOI：10.3969/j.issn.1002-6819.2009.08.054
[30] Carlez A, Rosec, J.P., Richard, N., Cheftel, J.C. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle[J]. Food Science and Technology, 1993,26: 357–363. http://dx.doi.org/10.1006/fstl.1993.1071
[31] Songming Zhu, Fadia Naim, et al. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures[J]. International Journal of Food Microbiology,2008, 126: 86–92. DOI:10.1016/j.jfoodeng.2009.07.019
[32]李博,李里特,辰巳英三.预测微生物学的研究进展[J]. 食品与发酵工业, 2001, 11(27): 54-57. DOI :10.13995/j .cnki .11-1802/t s.2001.11.014
[33] Sencer Buzrul, Hami Alpas. Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: a preliminary study[J].FEMS Microbiology Letters, 2004, 238: 29-36. DOI:10.1016/j.femsle.2004.07.011