全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...
核农学报  2014 

植物精油在动物性食品保藏中的应用研究进展

DOI: 10.11869/j.issn.100-8551.2014.11.2079, PP. 2079-2085

Keywords: 植物精油,动物性食品,抑菌,保藏

Full-Text   Cite this paper   Add to My Lib

Abstract:

植物精油是植物体内重要的次生代谢产物,具有广泛抗菌抑菌的性能,在食品保藏领域可作为化学防腐剂的替代品,它已成为当下研究的热点.本文介绍了植物精油的特点,综述了精油对动物性食品中病原微生物的抑菌效果、抑菌机理及影响抑菌效果的因素,并进一步探讨了其在动物食品保藏领域中的应用方式及保鲜效果,以期为植物精油在动物性食品中的商业化应用提供理论基础和技术参考.

References

[1]  Guenther E.The essential oils [M].Now York: REK Publishing Company,1950
[2]  付臣臣,万涛,江志利,吴华,冯俊涛,马志卿,张兴. 41种植物精油对淡色库蚊的熏蒸活性[J].昆虫学报, 2013, 56(7): 779-785
[3]  解淑慧,邵兴锋,王可,张兴龙,王鸿飞.柑橘采后腐烂主要致病菌的分离鉴定及丁香精油对其抑制作用研究[J].果树学报, 2013, 30(1): 134-139
[4]  邵兴锋,程赛,王鸿飞,曹保英.茶树精油熏蒸处理保鲜草莓的工艺优化[J].农业工程学报,2012, 28(19): 279-286
[5]  袁媛,邢福国,刘阳.植物精油抑制真菌生长及毒素积累的研究[J].核农学报,2013,27(8):1168-1172
[6]  疏秀林,施庆珊,欧阳友生,陈仪本.植物精油的抗菌特性及在食品工业中应用研究新进展[J].生物技术, 2006, 16(6): 89-92
[7]  董玉山,傅建熙.植物精油研究进展[J].河南林业科技, 1999, 19(4): 23-26
[8]  王广要, 周虎,曾晓峰.植物精油应用研究进展[J].食品科技, 2006, 5(3): 11-13
[9]  邢秀芹.微生物与肉类腐败变质[J].肉类研究, 2007, 101(7): 14-15
[10]  李晓波.微生物与肉类腐败变质[J].肉类研究, 2008, (9): 41-44
[11]  Bajpai V K, Sharma A, Baek K H. Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens [J]. Food Control, 2013, 32(2): 582-590
[12]  Al-Reza S M, Rahman A, Lee J, Kang S C. Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens [J]. Food Chemistry, 2010, 119(3): 981-986
[13]  顾仁勇,李佑稷,傅伟昌.连翘精油抑菌及抗氧化作用研究[J].现代食品科技, 2008, 24(2): 120-122
[14]  陈屹,章银珠,孙石磊,姚卫蓉.槐花精油的化学成分及其抑菌活性的研究[J].现代食品科技, 2008, 24(4): 318-321
[15]  Djenane D, Yangüela J, Montaés L, Djerbal M, Roncalés P. Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef [J]. Food control, 2011, 22(7): 1046-1053
[16]  邓业成,宁蕾. 4 种植物精油的抑菌活性及应用[J].广西师范大学学报:自然科学版, 2012, 3(3):288-294
[17]  Alves-Silva J M, Dias dos Santos S M, Pintado M E, Pérez-lvarezc J A, Fernández-Lópezc J, Viuda-Martosc M. Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal [J]. Food Control, 2013, 32(2): 371-378
[18]  Nedorostova L, Kloucek P, Kokoska L, Stolcovaa M, Pulkrabeka J. Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria[J]. Food Control, 2009, 20(2): 157-160
[19]  赵丹,孙旸,陈光.肉桂精油的抑菌作用[J].吉林农业大学学报, 2013, 35(4): 402-405
[20]  刘宇珍,张朝如.桉叶油及其包合物的抗菌作用研究[J].卫生职业教育, 2011, 29(6): 114-115
[21]  顾仁勇,傅伟昌,银永忠.丁香和肉桂精油联合抗菌作用初步研究[J].食品科学, 2008, 29(10): 115-117
[22]  Ultee A, Bennik M, Moezelaar R. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus[J]. Applied and Environmental Microbiology, 2002, 68(4): 1561-1568
[23]  张赘彬,郭媛.香辛料精油抑茵机理研究进展及其在食品保藏中的应用[J].中国调味品, 2011, 36(7): 4-10
[24]  Helander I M, Alakomi H L, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid E J, Gorris L G M, Wright A. Characterization of the action of selected essential oil components on Gram-negative bacteria[J]. Journal of Agricultural and Food Chemistry, 1998, 46(9): 3590-3595
[25]  Ultee A, Kets E,Smid E. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus[J]. Applied and Environmental Microbiology, 1999, 65(10): 4606-4610
[26]  Lambert R, Skandamis P N, Coote P J, Nychas G. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol[J]. Journal of Applied Microbiology, 2001, 91(3): 453-462
[27]  Ultee A, Smid E. Influence of carvacrol on growth and toxin production by Bacillus cereus [J]. International Journal of Food Microbiology, 2001, 64(3): 373-378
[28]  吕飞. 天然植物精油的抑菌活性及其作用机理研究[D]. 北京:北京化工大学, 2011
[29]  Naghmouchi K, Drider D, Kheadr E, Lacroix C, Prévost H, Fliss I. Multiple characterizations of Listeria monocytogenes sensitive and insensitive variants to divergicin M35, a new pediocin-like bacteriocin[J]. Journal of Applied Microbiology, 2006, 100(1): 29-39
[30]  张慧芸,孔保华. 丁香提取物抗菌机理的研究[J]. 食品科学, 2009, 30(3): 88-91
[31]  Wendakoon C N, Sakaguchi M. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices[J]. Journal of Food Protection, 1995, 58(3): 280-283
[32]  Cox S, Mann C M, Markham J L, Bell H C, Gustafson J E, Warmington J R, Wyllie1 S G. The mode of antimicrobial action of the essential oil of Melaleuca alternifolia (tea tree oil) [J]. Journal of Applied Microbiology, 2000, 88(1): 170-175
[33]  宋卫国. 大蒜提取液有效成分抑菌活性及其作用机理研究[D]. 泰安:山东农业大学, 2004
[34]  Karatzas A, Kets E P W, Smid E J, Bennik M H J. The combined action of carvacrol and high hydrostatic pressure on Listeria monocytogenes Scott A[J]. Journal of Applied Microbiology, 2001, 90(3): 463-469
[35]  Singh A, Singh R K, Bhunia A K, Singh N. Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs [J]. LWT-Food Science and Technology, 2003, 36(8): 787-794
[36]  Smith-Palmer A, Stewart J, Fyfe L. The potential application of plant essential oils as natural food preservatives in soft cheese[J]. Food Microbiology, 2001, 18(4): 463-470
[37]  Mejlholm O, Dalgaard P. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products [J]. Letters in Applied Microbiology, 2002, 34(1): 27-31
[38]  Gill A, Delaquis P, Russo P, Holley R A. Evaluation of antilisterial action of cilantro oil on vacuum packed ham[J]. International Journal of Food Microbiology, 2002, 73(1): 83-92
[39]  Burt S. Essential oils: their antibacterial properties and potential applications in foods—a review[J]. International Journal of Food Microbiology, 2004, 94(3): 223-253
[40]  樊明涛,李亚琴. 百里香提取物抑菌作用影响因素的研究[J].江苏理工大学学报: 自然科学版, 2001, 22(5): 13-16
[41]  杨钦滟. 山鸡椒油的抑菌作用及应用研究[D]. 重庆:西南大学, 2010
[42]  Jung D C, Lee S Y, Yoon J H, Honga K P, Kang Y S, Park S R, Park S K, Ha S D, Kim G H, Bae D H. Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract[J]. LWT-Food science and technology, 2009, 42(4): 856-861
[43]  Skandamis P, Tsigarida E,Nychas G. The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions [J]. Food Microbiology, 2002, 19(1): 97-103
[44]  Aureli P, Costantini A, Zolea S. Antimicrobial activity of some plant essential oils against Listeria monocytogenes[J]. Journal of Food Protection, 1992, 55(5): 344-348
[45]  Fernández-Pan I, Carrión-Granda X, Maté J I. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets[J]. Food Control, 2013, 36(1): 69-75
[46]  Gutierrez J, Barry-Ryan C, Bourke P. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients[J]. International Journal of Food Microbiology, 2008, 124(1): 91-97
[47]  Gutierrez J, Barry-Ryan C, Bourke P. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components[J]. Food Microbiology, 2009, 26(2): 142-150
[48]  Mahmoud B S, Yamazaki K, Miyashita K, II-Shik S, Dong-Suk C, Suzuki T. Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds [J]. Food Microbiology, 2004, 21(6): 657-666
[49]  Koutsoumanis K, Lambropoulou K, Nychas G. A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial [J]. International Journal of Food Microbiology, 1999, 49(1): 63-74.
[50]  邵兴锋,曹保英,王鸿飞,程赛.茶树精油的生物活性及其在对虾保鲜中的应用[J]. 江苏农业学报, 2013, 29(1): 172-177
[51]  Goulas A E, Kontominas M G. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes [J]. Food Chemistry, 2007, 100(1): 287-296
[52]  Fisher K, Phillips C. Potential antimicrobial uses of essential oils in food: is citrus the answer? [J].Trends in Food Science & Technology, 2008,19(3): 156-164
[53]  Mahmoud B S, Yamazaki K, Miyashita K, II-Shin, Suzuki T. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds[J]. Food Chemistry, 2006, 99(4): 656-662
[54]  Bayoumi S. Bacteriostatic effect of some spices and their utilization in the manufactureof yoghurt[J]. Chemie, Mikrobiologie, Technologie der Lebensmittel, 1992, 14(1): 21-26
[55]  Tassou C, Drosinos E, Nychas G. Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 and 10℃[J]. Journal of Applied Microbiology, 1995, 78(6): 593-600
[56]  Tsiraki M I, Savvaidis I N. Effect of packaging and basil essential oil on the quality characteristics of whey cheese "anthotyros"[J]. Food and Bioprocess Technology, 2013, 6(1): 124-132
[57]  赵建,谢晶,金晨钟,马美湖,陈礼刚,黄亚芳,黄巧娟,傅周礼,陈江姿. 几种植物精油在鲜蛋涂膜保鲜中的应用前景[J]. 现代农业科技, 2011, (5): 17-21
[58]  谢晶,马美湖,高进. 植物精油抗菌乳状液涂膜对鸡蛋的保鲜效果[J]. 农业工程学报, 2009, 25(8): 299-304

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133