期刊
FOOD CONTROL
卷 115, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2020.107278
关键词
Listeria monocytogenes; Nisin; Natural extract; Ready-to-eat food; Modelling; Atomic force microscopy; Seafood; Nanostructure; Microbial safety; Inactivation; Antimicrobial agent; Mechanism; Color; Storage; Kinetics; Foodborne pathogen; Preservation; Aquatic food; Morphology
资金
- Singapore Ministry of Education [R-160-000-A40-114]
- Natural Science Foundation of Jiangsu Province [BK20181184]
- Shanghai ProfLeader Biotech Co., Ltd. [R-160-000-A21-597]
The antimicrobial effects of nisin (2000 IU/mL) and grape seed extract (GSE, 1%) against Listeria monocytogenes (SSA184, SSA97 and LM10) inoculated on cooked shrimps (Litopenaeus vannamei) were investigated. Notable reductions (1.7-1.9 log CFU/g reduction) of L. monocytogenes were observed after 15-min treatment of combined nisin and GSE while SSA184 showed the highest susceptibility to the activity of nisin and GSE as compared to other strains. The atomic force microscopy results indicated that greater morphological changes were found in combination treated cells of SSA184, whose width (0.47 mu m) and height (0.25 mu m) were decreased while the surface roughness (10.12 nm) was increased significantly (P < 0.05). Residual nisin and GSE further inhibited the listerial growth during storage (0.4-0.8 log CFU/g increment). Based on the fitting goodness, Weibull and Baranyi models were verified as the best ones to describe inactivation kinetics of L. monocytogenes and growth dynamics during storage, respectively. Additionally, the colour of cooked shrimpsafter combined treatment were not negatively affected and even protected during storage. In conclusion, the antimicrobial treatment of combined nisin and GSE could be a potential antilisterial strategy for shrimps.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据