利用FTIR模拟香菜籽精油和肉中储存温度对无害李斯特菌生长速率的影响

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-09-07 DOI:10.15586/qas.v12isp1.776

Marzieh Omidi-mirzaei, M. Hojjati, B. A. Behbahani, M. Noshad

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引用次数: 6

摘要

使用天然化合物保存食品和应用新的食品安全监测工具是人们非常感兴趣的。在本研究中，模拟了香菜籽精油（CEO）作为抗菌剂对生长速度的影响，包括作为储存温度（4、10、25和37°C）函数的无创李斯特菌在羔羊肉中的滞后时间。傅立叶变换红外光谱（FTIR）用于监测所研究样品中的化学变化，这些变化可能表明羊肉的变质。结果显示，CEO的使用降低了L.innocua的生长速度，对于含有CEO的样品，生长速度约为0.0051（CFU/h），而在4°C培养的对照样品中，生长速度降至0.042（CFU/小时）。将培养温度从4°C提高到37°C，在含有CEO的样品中，生长速率增加了5倍（对照样品中为0.042到0.222），从0.0051到0.147增长了28倍。对照样品和含有CEO的样品的最低记录温度（Tmin）分别为-0.57和0.60°C。样品在保质期内的FTIR光谱比较表明，保质期和细菌生长的增加导致样品中的水分（1600–1650 cm–1）和蛋白质含量降低；而峰值的强度和清晰度在1000–1100 cm–1范围内增加，表明细菌活性对胺和氨基酸含量的影响。总之，CEO增加了L.innocua生长速率滞后期，并提高了地羊肉的保质期。还建议使用FTIR来监测肉类中的腐败情况。

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Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.