复合精油涂层对干腌火腿抑菌及抗氧化作用的影响

摘要

以猪油和淀粉为抗氧化涂层基料、山苍子精油和肉桂精油为抑菌及抗氧化剂制备涂层材料,通过单因素试验和正交试验研究不同山苍子精油和肉桂精油配比、复合精油添加量和强化高温成熟温度对火腿半膜肌的抗氧化及抑菌作用.结果表明:当山苍子精油和肉桂精油配比为1:0.5～1:2(m/m)、复合精油添加量为0.03％～0.05％(以涂层基料总质量计)时,复合精油涂层对火腿半膜肌的脂质氧化、菌落总数及霉菌数均有较好的抑制作用;在山苍子精油和肉桂精油配比为1:1、复合精油添加量为0.05％、强化高温成熟温度为35℃的最佳工艺条件下,火腿半膜肌的硫代巴比妥酸反应物质(thiobarbituric acid reactive substances,TBARs)值为0.549 mg MDA/kg、霉菌数为1.341(lg(CFU/g))、菌落总数为3.662(lg(CFU/g)),与未涂层组相比分别降低了24.0％、43.4％和31.1％.可见复合精油涂层能显著降低火腿半膜肌的脂质氧化程度、抑制微生物的生长.%Antimicrobial and antioxidant coatings based on lard and starch were obtained by incorporating Litsea cubeba oil and cinnamon essential oil into the base material. The optimization of the ratio of Litsea cubeba oil to cinnamon essential oil, the total amount of added essential oils and intensified ripening temperature for enhanced inhibition of microbial growth and lipid oxidation was performed using one-factor-at-a-time and orthogonal array design methods. Coating containing 0.03％–0.05％ (relative to the total mass of the base material) of mixtures of Litsea cubeba oil and cinnamon essential oil at a ratio between 1:0.5 and 1:2 (m/m) strongly inhibited lipid oxidation, aerobic plate count (APC) and mold count in semimembranosus muscle in dry-cured ham. Addition of 0.05％ of a 1:1 mixture of Litsea cubeba oil and cinnamon essential oil and intensified high-temperature ripening at 35 ℃ were found to be optimal, resulting in a thiobarbituric acid reactive substances (TBARs) value of 0.549 mg MDA/kg, a mold count of 1.341 (lg(CFU/g)) and an APC value of 3.662 (lg(CFU/g)) in semimembranosus muscle in dry-cured ham, which dropped by 24.0％, 43.4％ and 31.1％, respectively compared with the control without coating. These results showed that antimicrobial and antioxidant coating can effectively reduce lipid oxidation and inhibit the growth of microorganisms in semimembranosus in dry-cured ham.