Optimization of Blends of Natural Preservatives for Improved Antimicrobial Effect against Specific Spoilage Organisms in Yao Meat

doi:10.7506/spkx1002-6630-201622001

Abstract

Abstract: The antibacterial effects of ε-poly-L-lysine (ε-PL), cinnamic aldehyde, nisin, tea polyphenols (TP), glycine (Gly), and mono-and diglycerides monostearate (GMS) added individually and in combination against special spoilage organisms in Yao meat were tested by the two-fold dilution method. The minimal inhibitory concentrations (MIC) of nisin, GMS, ε-PL, Gly, TP, cinnamic aldehyde against mixed cultures of bacteria isolated from spoiled Yao meat including Psychrobacter and Enterococcus were determined as 156.25, 5 000, 19.53, 625, 312.5, and 156.25 mg/kg, respectively. Based on the synergism index for two of these preservatives determined by the checkerboard dilution method, it was confirmed that ε-PL, nisin, TPs and cinnamic aldehyde had synergistic effects. Using an orthogonal array design, the optimum combination of these selected preservatives was determined as ε-PL 39 mg/kg, nisin 468 mg/kg, TPs 312.5 mg/kg and cinnamic aldehyde 234.25 mg/kg. When the formulation was applied in Yao meat, the growth of total and coliform bacteria could be significantly controlled during the shelf life, especially on the 7th and 15th day, with percentage inhibition of total bacteria of 86% and 74%, respectvely.

Key words: Yao meat, ε-poly-L-lysine (ε-PL), cinnamic aldehyde, nisin, tea polyphenols (TP)

CLC Number:

TS251.6

YAO Yongjie, XU Baocai,*, WANG Zhouping, LI Cong,. Optimization of Blends of Natural Preservatives for Improved Antimicrobial Effect against Specific Spoilage Organisms in Yao Meat[J]. FOOD SCIENCE, 2016, 37(22): 1-6.

References

[1] 江红波, 刘宗敏, 王鹏. 镇江水晶肴蹄[J]. 肉类研究, 2010, 24(5): 71. DOI:10.3969/j.issn.1001-8123.2010.05.024.
[2] 王广宇. 水晶肴蹄及制作关键[J]. 四川烹饪, 2002(2): 19.
[3] 肖香, 董英, 祝莹, 等. 真空包装水晶肴肉加工及贮藏过程中的菌相研究[J]. 食品科学, 2013, 34(15): 204-207. DOI:10.7506/spkx1002-6630-201315042.
[4] XIAO Xiang, DONG Ying, ZHU Ying, et al. Bacterial diversity analysis of Zhenjiang Yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing[J]. Current Microbiology, 2013, 66: 398-405. DOI:10.1007/s00284-012-0286-1.
[5] DOULGERAKI A I, ERCOLINI D, VILLANI E, et al. Spoilage microbiota associated to the storage of raw meat in different conditions[J]. International Journal of Food Microbiology, 2012, 157(2): 131-140. DOI:10.1016/j.ijfoodmicro.2012.05.020.
[6] 肖香. 肴肉微生物多样性与特定腐败菌控制机制研究[D]. 镇江: 江苏大学, 2013.
[7] 肖香, 王瑶, 姜松, 等. 大蒜乙醇提取物对几种腐败菌的抑制作用[J]. 现代食品科技, 2013, 29(12): 2894-2900. DOI:10.13982/j.mfst.1673-9078.2013.12.025.
[8] 周全, 华雁水, 赵永. 水晶肴肉生产中大肠菌群的控制工艺[J]. 肉制品加工与设备, 2008(7): 14-15. DOI:10.3969/j.issn.1008-5467.2008.07.006.
[9] 杨文君. 千吨肴肉: 舌尖上的肴肉今非昔比[N]. 特别报道, 2014-10-16(7).
[10] 肖香, 周慧, 支竹伟, 等. 天然产物对肴肉中特定腐败菌的抑制作用[J]. 江苏农业科学, 2013, 41(12): 302-307. DOI:10.3969/j.issn.1002-1302.2013.12.110.
[11] 孙丽, 娄永江. 植物精油对水产品中常见微生物的抑制效应[J]. 食品与生物技术学报, 2014, 33(7): 755-756.
[12] 傅瑞春. 8 种植物抗菌成分与抗菌剂联用抗耐药菌作用的研究[D]. 昆明: 昆明医科大学, 2010.
[13] MAGALHAES L, NITSCHKE M. Antimicrobial activity of rhamnolipids against Listeria monocytogenes and their synergistic interaction with nisin[J]. Food Control, 2013, 29: 138-142. DOI:10.1016/j.foodcont.2012.06.009.
[14] ULVATNE H, KAROLIUSSEN S, STIBERG T, et al. Short antibacterial peptides and erythromycin act synergically against Eschierichia coli[J]. Journal of Antimicr obial Chemother Apy, 2001, 48(2): 203-208. DOI:10.1093/jac/48.2.203.
[15] 沈萍, 范秀客, 李广武. 微生物学实验[M]. 3版. 北京: 高等教育出版社, 2005: 74.
[16] 刘倚帆, 徐良, 朱海燕, 等. 抗菌肽与抗生素对革兰氏阴性菌和革兰氏阳性菌的体外协同抗菌效果研究[J]. 动物营养学报, 2010, 22(5): 1457-1463. DOI:10.3969/j.issn.1006-267x.2010.05.050.
[17] 蒋增良, 杨明, 杜鹃, 等. 月桂酸单甘油酯抑菌抗病毒特性及其在食品中的应用[J]. 中国粮油学报, 2015, 30(2): 142-146.
[18] 张全景, 冯小海, 徐虹, 等. ε-聚赖氨酸在冷鲜猪肉保鲜中的应用[J]. 食品科学, 2011, 32(2): 290-296.
[19] 莫树平, 张菊梅, 吴清平, 等. ε-聚赖氨酸复合生物防腐剂对广式腊肠的防腐效果研究[J]. 食品研究与开发, 2010, 31(12): 224-228. DOI:10.3969/j.issn.1005-6521.2010.12.065.
[20] 谭之磊. ε-聚赖氨酸及其复合材料的制备与抑菌活性研究[D]. 天津: 天津大学, 2014.
[21] 杨晓韬, 李春, 周晓宏. 7 种食品防腐剂对肉制品污染微生物的抑菌效果比较研究[J]. 食品科学, 2012, 33(11): 12-16.
[22] 张文艳. 柠檬醛、肉桂醛和茶多酚对混合食源菌生物被膜形成的影响研究[D]. 广州: 广东工业大学, 2013.
[23] 唐小辉. 肉桂醛、丁香酚及其结构类似物的抑菌活性与化学结构的关系[D]. 长沙: 湘潭大学, 2013.
[24] 张赟彬. 肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌作用及抑菌机理研究[J]. 现代食品科技, 2015, 31(5): 31-35. DOI:10.13982/j.mfst.1673-9078.2015.5.006.
[25] 申素霞. 植物源食品防腐剂的筛选及肉桂醛的抑菌机制研究[D]. 长春: 吉林大学, 2015.
[26] 汪金林. 茶多酚对冷藏养殖大黄鱼品质影响的研究[D]. 杭州: 浙江工商大学, 2012.
[27] 仪淑敏, 王嵬, 励建荣, 等. 茶多酚对假单胞菌抑菌机理研究[J]. 渤海大学学报(自然科学版), 2011, 32(2): 376-381. DOI:10.3969/j.issn.1008-5467.2010.01.013.
[28] 吕卫金, 赵进, 汪金林, 等. 茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J]. 中国食品学报, 2014, 14(1): 60-66. DOI:10.16429/j.1009-7848.2014.01.017.
[29] 刘启莲. Nisin抑菌稳定性改善研究及其应用[D]. 广州: 华南农业大学, 2012.
[30] 海力且木·艾力, 刘忠渊. 富含甘氨酸抗菌肽的研究进展[J]. 生物技术, 2015, 25(3): 301-306. DOI:10.16519/j.cnki.1004-311x.2015.03.061.
[31] HUANG C B, ALIMOVA Y, MYERS T M, et al. Short- and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms[J]. Archives of Oral Biology, 2011, 56(7): 650-654. DOI:10.1016/j.archoralbio.2011.01.011.
[32] 曾哲灵, 赵存洋, 罗春燕, 等. 单癸月桂酸甘油酯的抑菌作用及机理研究[J]. 食品科学, 2013, 34(3): 70-74.
[33] KABARA J J, VRABLE R, JIE M S F L K. Antimicrobial lipids: natural and synthetic fatty acids and monoglycerides[J]. Lipids, 1977, 12(9): 753-759.
[34] 张辉. 食品级月桂酸单甘油酯微乳体系的构建及其抑菌研究[D]. 杭州: 浙江大学, 2009.
[35] 马含笑. 真空包装熟肉制品中兼性厌氧污染微生物生物防腐技术的研究[D]. 石河子: 石河子大学, 2011.
[36] 李小平, 陈锦屏, 张富新, 等. 茶多酚对鸵鸟肉脂肪氧化及色泽稳定性的影响[J]. 食品与发酵工业, 2011, 37(3): 187-190. DOI:10.13995/j.cnki.11-1802/ts.2011.03.046.
[37] 熊玲. 水晶猪肘关键加工工艺的研究[D]. 广州: 华南理工大学, 2014.
[38] 周玮婧, 陈亚雄. 茶多酚对腌制猪肉护色效果的影响[J]. 食品科技, 2011, 36(11): 117-119. DOI:10.13684/j.cnki.spkj.2011.11.071.
[39] FENG L, JIANG T, WANG Y, et al. Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)[J]. Food Chemistry, 2012, 135(4): 2915-2921. DOI:10.1016/j.foodchem.2012.07.078.