期刊
MEAT SCIENCE
卷 94, 期 4, 页码 461-467出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.03.010
关键词
E. coli O157:H7; Heterocyclic amines; Apple and olive extracts; Onion powder; Clove bud oil; Ground beef patties
资金
- American Cancer Society through the Arizona Cancer Center
- College of Agriculture and Life Sciences, University of Arizona
The effects of plant compounds on Escherichia coli O157:H7 and two major heat-induced heterocyclic amines (HCAs) MeIQx and PhIP in grilled ground beef patties were determined. Ground beef with added apple and olive extracts, onion powder, and clove bud oil was inoculated with E. coli O157:H7 (10(7) CFU/g) and cooked to reach 45 degrees C at the geometric center, flipped and then cooked for another 5 min. Cooled samples were taken for microbiological and HCA analyses. Olive extract at 3% reduced E. coli O157:H7 to below detection. Reductions of up to 1 log were achieved with apple extract. Olive and apple extracts reduced MeIQx by up to 49.1 and 50.9% and PhIP by up to 50.6 and 65.2%, respectively. Onion powder reduced MeIQx and PhIP by 47 and 80.7%, respectively. Inactivation of E. coli O157:H7 and suppression of HCAs in grilled meat were achieved by optimized amounts of selected plant compounds. (C) 2013 Elsevier Ltd. All rights reserved.
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