费菜黄酮对冷却猪肉腐败菌及品质的影响

摘要

通过二倍稀释法和牛津杯法确定了费菜黄酮对3种冷却猪肉腐败菌的最低抑菌浓度(minimum inhibitory concentration,MIC)、最低杀菌浓度(minimum bactericidal concentration,MBC)和抑菌活性,并研究了不同质量浓度费菜黄酮对猪肉的保鲜效果.结果表明,费菜黄酮对实验菌有不同程度的抑制作用,其中对于气单胞菌的抑制性最强,MIC和MBC分别为0.675、2.5 mg/mL,假单胞菌次之,MIC和MBC分别为1.25、5 mg/mL,乳酸菌抑制性最差,MIC和MBC分别为1.25、10 mg/mL.综合菌落总数和色差指标,选择2 mg/mL作为费菜黄酮对冷却猪肉保鲜的适宜质量浓度.在4℃贮藏条件下,黄酮处理组组织结构、pH值、持水力、挥发性盐基氮值和硫代巴比妥酸值各品质指标均优于对照组.%The antimicrobial activity,minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of flavonoids extracted from Sedum aizoon L.on three spoilage bacteria isolated from chilled meat were investigated by double-tube dilution method and the Oxford-cup method.The effect of the flavonoids at different concentrations on pork preservation was also examined.The results showed that the flavonoids displayed different inhibitory effects on the tested bacteria and had the strongest anfimicrobial activity against Aeromonas with MIC and MBC 0.675 and 2.5 mg/mL,respectively,followed by against Pseudomonad with MIC and MBC of 1.25 and 5 mg/mL,and lactic acid bacteria with MIC and MBC of 1.25 and 10 mg/mL,respectively.Based on the total number of colonies and color,2 mg/mL of the flavonoids was determined to be appropriate for the preservation of pork.The texture,pH,water-holding capacity,total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) values in flavonoids-treated group were better than those in the control group during storage at 4 ℃.