期刊
MEAT SCIENCE
卷 129, 期 -, 页码 147-152出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.03.001
关键词
Teriyaki sauce; Marinated beef; Carvacrol; Thymol; Antibacterial activity; Synergism
资金
- Korean Ministry of Food and Drug Safety [13162MFDS045]
- Korea University Grant
An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5 log CFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7 days at 4 degrees C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7 days (p < 0.05). The pathogens relocated from the beef into the leftover marinade (3.0-3.4 log CFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p < 0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p > 0.05). (C) 2017 Elsevier Ltd. All rights reserved.
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