含肉桂醛猪肉糜中金黄色葡萄球菌热失活模型的建立
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摘要
研究了添加不同质量分数的肉桂醛(0,0.1%,0.5%和1.0%)后猪肉糜中金黄色葡萄球菌的热失活规律。在肉糜中添加不同浓度的肉桂醛后进行热处理(60～75℃),用选择性培养基进行活细胞计数。结果表明,不同温度条件下,肉桂醛对金黄色葡萄球菌的热失活有明显的促进作用,随着温度和肉桂醛浓度的升高,金黄色葡萄球菌的耐热性逐渐降低。在75℃条件下,肉桂醛使肉糜中金黄色葡萄球菌完全热失活所需的时间从5 min减少到3 min。将试验结果进行动力学模型拟合,多项式拟合作为初级模型,能准确地描述添加肉桂醛后肉糜中金黄色葡萄球菌的热失活规律。在二级模型的拟合中,线性模型具有更高的拟合系数值。通过扫描电镜观察肉桂醛处理条件下金黄色葡萄球菌细胞的形态变化,表明肉桂醛可破坏金黄色葡萄球菌的细胞膜,从而导致胞质泄露而死亡。
This paper studied the different concentrations of cinnamaldehyde(0, 0.1%, 0.5% and 1.0%) on the thermal inactivation of Staphylococcus aureus in ground pork ranging from 60 to 75 ℃. Different concentrations of cinnamaldehyde were added in the ground pork samples, then subjected to thermal treatment. The surviving cell number was counted on selective media. The results showed that at different temperatures, cinnamaldehyde promoted the thermal inactivation of S. aureus. Moreover, the thermal resistance of S. aureus decreased along with the increase of heat temperature and cinnamaldehyde concentration. At 75 ℃, cinnamaldehyde supplementation shortened the time needed to reach the non-detectable level of S. aureus in ground pork from 5 min to 3 min. When the inactivation curves were fitted by different kinetic models, polynomial fitting was suitable to describe the thermal inactivation regulation of S. aureus in ground pork added by cinnamaldehyde, where the secondary linear model had the highest coefficient value when different models were compared. When scanning electron microscopy(SEM) was used to observe the morphological changes of S.aureus exposed to cinnamaldehyde, the results revealed that the cinnamaldehyde ruptured the cell membrane, which leaded to the leakage of cytoplasm and might attributed to the promoting effect of cinnamaldehyde on thermal inactivation.
This paper studied the different concentrations of cinnamaldehyde(0, 0.1%, 0.5% and 1.0%) on the thermal inactivation of Staphylococcus aureus in ground pork ranging from 60 to 75 ℃. Different concentrations of cinnamaldehyde were added in the ground pork samples, then subjected to thermal treatment. The surviving cell number was counted on selective media. The results showed that at different temperatures, cinnamaldehyde promoted the thermal inactivation of S. aureus. Moreover, the thermal resistance of S. aureus decreased along with the increase of heat temperature and cinnamaldehyde concentration. At 75 ℃, cinnamaldehyde supplementation shortened the time needed to reach the non-detectable level of S. aureus in ground pork from 5 min to 3 min. When the inactivation curves were fitted by different kinetic models, polynomial fitting was suitable to describe the thermal inactivation regulation of S. aureus in ground pork added by cinnamaldehyde, where the secondary linear model had the highest coefficient value when different models were compared. When scanning electron microscopy(SEM) was used to observe the morphological changes of S.aureus exposed to cinnamaldehyde, the results revealed that the cinnamaldehyde ruptured the cell membrane, which leaded to the leakage of cytoplasm and might attributed to the promoting effect of cinnamaldehyde on thermal inactivation.
引文
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[2]黄忠民,李媛媛,艾志录,等.甜菜碱对金黄色葡萄球菌生长的影响及其抑制模型的建立[J].中国食品学报, 2014, 14(10):42-48.
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[9]董庆利,石育娇,刘箐,等.酸化和渗透压不同处理顺序对肠炎沙门菌失活的影响[J].农业机械学报,2016, 47(4):201-208.
[10]董庆利,刘阳泰,苏亮,等.食源性致病菌单细胞观测与预测的研究进展[J].农业机械学报, 2015,46(11):221-229.
[11]于艳艳,丁甜,刘东红.基于不同样本容量构建原料乳中金黄色葡萄球菌的预测生长模型[J].中国食品学报, 2016, 16(5):155-160.
[12]索标,李化嵘,王娜,等.纳米氧化镁对单核细胞增生李斯特菌的抑制作用[J].现代食品科技, 2015,31(12):161-165.
[13] SUO B, LI H, WANG Y, et al. Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage[J]. J Sci Food Agric,2017, 97(7):2023-2029.
[14] LIAN F, ZHAO W, YANG R J, et al. Survival of Salmonella enteric in skim milk powder with different water activity and water mobility[J]. Food Control, 2015, 47(1):1-6.
[15] GEERAERD A, HERREMANS C, VAN IMPE J.Structural model requirements to describe microbial inactivation during a mild heat treatment[J]. International Journal of Food Microbiology, 2000, 59(3):185-209.
[16] JUNEJA V, EBLEN B, MARKS H. Modeling nonlinear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels[J].International Journal of Food Microbiology, 2001,70(1):37-51.
[17]张赟彬,刘笑宇,姜萍萍,等.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.
[18] SUO B, SHI C, SHI X. Inactivation and occurrence of sublethal injury of Salmonella typhimurium under mild heat stress in broth[J]. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2012, 7(2):125-131.
[2]黄忠民,李媛媛,艾志录,等.甜菜碱对金黄色葡萄球菌生长的影响及其抑制模型的建立[J].中国食品学报, 2014, 14(10):42-48.
[3] JUNEJA V K, GONZALES-BARRON U, BUTLER F, et al. Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken[J]. International Journal of Food Microbiology, 2013, 165(2):184-199.
[4] XING F, HUA H, SELVARAJ J N, et al. Growth inhibition and morphological alterations of Fusarium verticillioides by cinnamon oil and cinnamaldehyde[J]. Food Control, 2014, 46(12):343-350.
[5] DI PASQUA R, HOSKINS N, BETTS G, et al.Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7):2745-2749.
[6] GILL A O, HOLLEY R A. Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L. monocytogenes and Lactobacillus sakei[J]. Appl Environ Microbiol, 2004, 70(10):5750-5755.
[7] MEMBRE J M, BASSETT J, GORRIS L G M. Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat[J]. Journal of Food Protection, 2007, 70(9):2036-2044.
[8] WENZL T, LACHENMEIER D W, G魻KMEN V.Analysis of heat-induced contaminants(acrylamide,chloropropanols and furan)in carbohydrate-rich food[J]. Analytical and Bioanalytical Chemistry, 2007,389(1):119-137.
[9]董庆利,石育娇,刘箐,等.酸化和渗透压不同处理顺序对肠炎沙门菌失活的影响[J].农业机械学报,2016, 47(4):201-208.
[10]董庆利,刘阳泰,苏亮,等.食源性致病菌单细胞观测与预测的研究进展[J].农业机械学报, 2015,46(11):221-229.
[11]于艳艳,丁甜,刘东红.基于不同样本容量构建原料乳中金黄色葡萄球菌的预测生长模型[J].中国食品学报, 2016, 16(5):155-160.
[12]索标,李化嵘,王娜,等.纳米氧化镁对单核细胞增生李斯特菌的抑制作用[J].现代食品科技, 2015,31(12):161-165.
[13] SUO B, LI H, WANG Y, et al. Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage[J]. J Sci Food Agric,2017, 97(7):2023-2029.
[14] LIAN F, ZHAO W, YANG R J, et al. Survival of Salmonella enteric in skim milk powder with different water activity and water mobility[J]. Food Control, 2015, 47(1):1-6.
[15] GEERAERD A, HERREMANS C, VAN IMPE J.Structural model requirements to describe microbial inactivation during a mild heat treatment[J]. International Journal of Food Microbiology, 2000, 59(3):185-209.
[16] JUNEJA V, EBLEN B, MARKS H. Modeling nonlinear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels[J].International Journal of Food Microbiology, 2001,70(1):37-51.
[17]张赟彬,刘笑宇,姜萍萍,等.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.
[18] SUO B, SHI C, SHI X. Inactivation and occurrence of sublethal injury of Salmonella typhimurium under mild heat stress in broth[J]. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2012, 7(2):125-131.
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