食品科学

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微酸性次氯酸水结合乳化剂酪蛋白酸钠对冷鲜肉主要腐败菌的抑菌作用

陈倩茹1,周艳芳1,照那木拉2,张静静2,董同力嘎1   

  1. 1. 内蒙古农业大学食品科学与工程学院
    2. 上海万籁环保科技股份有限公司
  • 收稿日期:2022-06-16 修回日期:2022-09-03 出版日期:2022-09-27 发布日期:2022-09-27
  • 通讯作者: 董同力嘎
  • 基金资助:
    内蒙古农业大学食品科学与工程学院科技计划项目;内蒙古自治区草原英才滚动项目

Antibacterial effect of slightly acidic hypochlorous water combined with sodium caseinate against the main spoilage bacteria of chilled fresh meat

Qianru Chen1, 1, 1,Tungalag Dong   

  • Received:2022-06-16 Revised:2022-09-03 Online:2022-09-27 Published:2022-09-27
  • Contact: Tungalag Dong

摘要: 为探讨微酸性次氯酸水对冷鲜肉主要腐败菌莓实及荧光假单胞菌的杀菌作用,提高其在冷鲜肉表面杀菌的应用效果。将50 ppm的次氯酸水结合0.02%酪蛋白酸钠研究其稳定性,包括有效氯浓度及pH值。进一步研究其在冷鲜肉体外及体内对假单胞菌的杀菌作用。避光封口储存方式下的次氯酸水与酪蛋白酸钠混合液的稳定性最佳。在体外条件下,次氯酸水的杀菌作用在不同浓度及作用时间下相较于混合液更强,在有效氯浓度为50 ppm时,次氯酸水及混合液对霉实假单胞菌的致死对数值分别为6.16和2.26 log CFU/mL,致死率分别为85.2%和31.26%。荧光假单胞菌试验结果趋势与莓实假单胞菌一致。体内试验结果,50 ppm次氯酸水及混合液对莓实及荧光假单胞菌致死对数值分别为1.74和1.87 log CFU/mL,比次氯酸水单独处理效果分别提高了55.4%和62.7%。乳化剂的添加显著提高了次氯酸水在冷鲜肉体内的杀菌性(P<0.05)。在实际应用中可将微酸性次氯酸水与乳化剂结合,本研究为次氯酸水在冷鲜肉保鲜中的应用提供新思路。

关键词: 微酸性次氯酸水, 酪蛋白酸钠, 稳定性, 杀菌性

Abstract: To investigate the bactericidal effect of slightly acidic hypochlorous water against Pseudomonas fragi and Pseudomonas fluorescens, the main spoilage bacteria of chilled meat, and to improve its application effect on the surface of chilled meat, we studied the stability of slightly acidic hypochlorous water on 50 ppm combined with 0.02% sodium caseinate, including the effective chlorine concentration and pH value. The results showed that the best way of storage was sealed and avoided from light which exhibited the relatively best stability. In practical application, the principle of slightly acidic hypochlorous water should be used immediately after production to maximize its bactericidal effect. Furthermore, the bactericidal effect of hypochlorous water combined with sodium caseinate against the two strains was further studied in vitro and in vivo. The results showed that the bactericidal effect was increasing with the treatment time and concentrations, and the effect of the mixed solution was stronger than hypochlorous water only. When the concentration of hypochlorous water was 50 ppm, the lethal bacteria population of Pseudomonas fragi and Pseudomonas fluorescens were 6.16 and 2.26 log CFU/mL, respectively, and the lethal rates were 85.2% and 31.26%, respectively. The lethal bacteria population of the strains were 5.6 and 1.67 log CFU/mL, respectively, when the strains were treated for 10 min and the lethal rates were 78.65 and 23.46%, respectively. The results of Pseudomonas fluorescens showed the same trend as Pseudomonas fragi. After the surface of chilled meat was inoculated with the two strains, the lethal bacteria population of the two strains were 1.74 log and 1.87 log CFU/mL, respectively, which was better than that of hypochlorous acid water alone. The lethal rates of the mixed solutions were increased by 55.4% and 62.7%, respectively. Therefore, the addition of emulsifiers significantly improved the bactericidal effect of hypochlorous water (P<0.05). It was speculated that the hydrophobicity of the oil on the surface of chilled meat reduced the contact area between hypochlorous acid molecules and spoilage bacteria, which greatly limited its bactericidal effect. Therefore, hypochlorous water should be combined with an emulsifier in practical applications. This study provided a new idea for the application of hypochlorous water in the preservation of chilled fresh meat.

Key words: Slightly acidic hypochlorous water, Sodium caseinate, Stability, Bactericidal

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