食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 90 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025933

研究报告

肉桂醛促进即食牛肉中蜡样芽孢杆菌热失活的动力学模型

  • 索标 ,
  • 常玉婷 ,
  • 王瑞 ,
  • 关鹏 ,
  • 艾志录 ,
  • 范会平 ,
  • 黄忠民
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  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
    3(国家速冻米面制品加工技术研发专业中心,河南 郑州,450002)
    4(速冻面米及调制食品河南省工程实验室,河南 郑州,450002)
博士,副教授(黄忠民教授为通信作者, E-mail:zmhuang2000@163.com)

收稿日期: 2020-10-19

  修回日期: 2020-11-20

  网络出版日期: 2021-07-22

基金资助

国家重点研发计划资助项目(2018YFD0400502;2018YFD0400605);河南省重点研发与推广专项项目(182102110025)

收起

Kinetic model of cinnamaldehyde promoting thermal inactivation of Bacillus cereus in ready-to-eat beef

  • SUO Biao ,
  • CHANG Yuting ,
  • WANG Rui ,
  • GUAN Peng ,
  • AI Zhilu ,
  • FAN Huiping ,
  • HUANG Zhongmin
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)
    3(National R&D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China)
    4(Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Zhengzhou 450002, China)

Received date: 2020-10-19

  Revised date: 2020-11-20

  Online published: 2021-07-22

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摘要

为了研究不同浓度肉桂醛对即食牛肉中蜡样芽孢杆菌热失活动力学的影响规律,建立热失活一级模型和二级模型,设定肉桂醛质量分数梯度为0%、0.1%、0.5%、1%,温度为55、60、65、70 ℃,预测即食牛肉中蜡样芽孢杆菌的失活曲线。结果表明,Weibull模型可准确描述蜡样芽孢杆菌的热失活规律,随着肉桂醛浓度的增加,对牛肉中蜡样芽孢杆菌的抑制效果显著增加,在55、60、65、70 ℃时,添加1%肉桂醛使即食牛肉中蜡样芽孢杆菌的t5.0分别降低了17、8.98、2.82和1.4 min,使用多项式模型进行二级模型的拟合,拟合效果较好。因此,该研究得出,肉桂醛可显著降低蜡样芽孢杆菌的热抵抗性,减少热杀菌对即食食品品质的影响,所建立的蜡样芽孢杆菌热失活预测模型,可为即食牛肉制品安全控制技术的建立提供参考。

关键词： 肉桂醛; 即食牛肉; 蜡样芽孢杆菌; 热失活; 预测模型

本文引用格式

索标 , 常玉婷 , 王瑞 , 关鹏 , 艾志录 , 范会平 , 黄忠民 . 肉桂醛促进即食牛肉中蜡样芽孢杆菌热失活的动力学模型[J]. 食品与发酵工业, 2021 , 47(12) : 90 -94 . DOI: 10.13995/j.cnki.11-1802/ts.025933

Abstract

To understand the thermal inactivation of Bacillus cereus in ready-to-eat beef with different concentrations of cinnamaldehyde, the primary and secondary models of thermal inactivation were established in this study. The inactivation curve of B. cereus in ready-to-eat beef was predicted by setting different cinnamaldehyde mass fractions (0%, 0.1%, 0.5% and 1%) and temperatures (55, 60, 65 and 70 ℃). The results showed that the Weibull model successfully described the thermal inactivation rule of B. cereus in beef, and the inhibition effect ascended along with the increase of cinnamaldehyde concentration. At 55, 60, 65 and 70 ℃, adding 1% cinnamaldehyde, the t5.0 of B. cereus in ready-to-eat beef decreased by 17, 8.98, 2.82 and 1.4 min, respectively. Secondary models were fitted by a selected polynomial model, and the fitting effect was good. It can be concluded that cinnamaldehyde in beef significantly attenuates the thermo-tolerance of B. cereus, which is beneficial to reduce the adverse impact of thermal sterilization on the quality of ready-to-eat food. This predictively thermal inactivation model of B. cereus will provide a reference for the design of safety control technology of ready-to-eat meat products.

Key words： cinnamaldehyde; ready-to-eat beef; Bacillus cereus; thermal inactivation; predictive model

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