文章摘要
卢杨柳;马静一;艾志录;谢新华;王娜;黄忠民;索标.含肉桂醛猪肉糜中金黄色葡萄球菌热失活模型的建立[J].中国食品学报,2019,19(9):195-201
含肉桂醛猪肉糜中金黄色葡萄球菌热失活模型的建立
Thermal Inactivation Model of Staphylococcus aureus in Ground Pork Contained Cinnamaldehyde
  
DOI:
中文关键词: 肉桂醛  金黄色葡萄球菌  热失活  动力学模型
英文关键词: cinnamaldehyde  Staphylococcus aureus  thermal inactivation  kinetic model
基金项目:国家自然科学基金项目(31601572);河南省重点研发与推广专项(182102110025);国家留学基金委资助项目(201708410314);国家重点研发计划项目(2018YFD0400605)
作者单位
卢杨柳;马静一;艾志录;谢新华;王娜;黄忠民;索标 河南农业大学食品科学技术学院国家速冻米面制品加工技术研发专业中心郑州450002农业农村部大宗粮食加工重点实验室郑州450002速冻面米及调制食品河南省工程实验室郑州450002 
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中文摘要:
      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。
英文摘要:
      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.
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