Food and Fermentation Industries >

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

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

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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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

Cite this article

SUO Biao , CHANG Yuting , WANG Rui , GUAN Peng , AI Zhilu , FAN Huiping , HUANG Zhongmin . Kinetic model of cinnamaldehyde promoting thermal inactivation of Bacillus cereus in ready-to-eat beef[J]. Food and Fermentation Industries, 2021 , 47(12) : 90 -94 . DOI: 10.13995/j.cnki.11-1802/ts.025933

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