Mathematical modeling of temperature and natural antimicrobial effects on germination and outgrowth of Clostridium perfringens in chilled chicken

被引：3
|
作者：
Wang, Wenzhuo [1 ,3 ]
Mai, Xutao [2 ,5 ]
Wang, Daoying [1 ,4 ]
Zheng, Yuhang [1 ,3 ]
Liu, Fang [1 ,2 ,4 ]
Sun, Zhilan [1 ,2 ,4 ]
机构：
[1] Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
[2] Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
[3] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
[4] Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing, Peoples R China
[5] Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210014, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 177卷
基金：
中国国家自然科学基金;
关键词：
Ginger essential oil; Grape seed extract; Clostridium perfringens; Shelf-life; Kinetic models; GROWTH; SPORES; RESISTANCE; PROTEINS; BEEF;
D O I：
10.1016/j.lwt.2023.114555
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of ginger essential oil (GEO) and grape seed extract (GSE) treatments on germination and growth of Clostridium perfringens spores in chicken after linear cooling and isothermal storage were evaluated. GEO or GSE (1%) can properly inhibit the germination and growth of C. perfringens spores during cooling from 50 & DEG;C to 4 & DEG;C. The kinetic models of Gompertz and Rat-kowskyt were carried out to describe the spore germination and growth of C. perfringens in GEO-and GSE-treated chickens at 15 & DEG;C-45 & DEG;C. Results showed a high degree of fit. The addition of GEO and GSE increased the lag phase at all storage temperatures (& lambda;), decreased the growth rate (Rmax), and extended the time it took to rise by 1 lg of bacteria in chicken compared with the control group. GSE demonstrated stronger inhibitory activity than GEO at the corresponding storage temperature. The models provided a cost-effective and fast technology for replacing traditional culture methods and evaluating the effect of temperature and plant extracts on the shelf life of meat.
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页数：8
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