食物腐败
改性大气
食品科学
抗菌活性
细菌生长
肉类腐败
化学
活性包装
TBARS公司
假单胞菌
最小抑制浓度
保质期
抗氧化剂
食品包装
生物化学
体外
生物
细菌
脂质过氧化
遗传学
作者
Anthony Pius Bassey,Pei Pei Liu,Jiahui Chen,Hadiza Kabir Bako,Evans Frimpong Boateng,Henry Isaiah Ibeogu,Keping Ye,Chunbao Li,Guanghong Zhou
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-07-26
卷期号:430: 137002-137002
被引量:11
标识
DOI:10.1016/j.foodchem.2023.137002
摘要
Microbial contamination is a crucial problem that is difficult to solve for the meat industry. Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against Pseudomonas lundensis (PL) and Brochothrix thermosphacta (BT) solely and in combination (PL + BT). It also provided insights into its synergistic preservation effect during inoculation in chilled (4 °C) fresh pork loins under air (AP) and modified atmosphere packaging (MAP). The minimum inhibitory concentration (MIC) of PLA was 10 mg/mL. Growth kinetics, scanning electron microscopy (SEM), zeta potential, and cell viability investigations showed that PLA treatment exhibited reduced bacterial growth, aided morphological alterations, and leakage in cell membrane integrity in vitro. Nonetheless, PLA and MAP (70 %N2/30 %CO2) showed an excellent synergistic antibacterial ability against spoilage indicators(total glucose, pH, TVB-N, and TBARS), bacterial counts than AP, without impairing organoleptic acceptability. These results demonstrate the broad antibacterial efficacy of PLA as a biopreservative for the meat industry.
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