异硫氰酸烯丙酯及其包合物在冷却牛肉片保藏中的应用

Application of allyl isothiocyanate and its complex with cyclodextrin in preservation of chilled beef slices

摘要: 该文研究了异硫氰酸烯丙酯及其包合物对冷却牛肉片中大肠杆菌和腐败细菌的抑制作用。结果表明，添加异硫氰酸烯丙酯或其环糊精包合物(4 μL/g)，可以有效抑制冷却牛肉片中大肠杆菌和腐败细菌，明显延长保鲜期。环糊精包合物在牛肉中可缓释异硫氰酸烯丙酯，强化杀菌的效果，同时增加肉品的持水性。但异硫氰酸烯丙酯包合物的加入会对冷却牛肉片的色泽产生较大影响，可能更适合于添加到对牛肉原有色泽要求不严格的加工类产品中。

Abstract: The inhibitory effects of allyl isothiocyanate(AITC) and its inclusion complex with cyclodextrin(CD) on E. coli and mesophilic aerobic bacteria in chilled beef slices were investigated. The results show that both AITC and its CD complex at 4 μL/g level can effectively reduce the numbers of E. coli and mesophilic aerobic bacteria in chilled beef slices. Compared with liquid AITC, the CD complex exhibites a stronger antimicrobial effect through its controlled release behavior of AITC, and meanwhile contributes to an improvement of hydrocolloid of the chilled beef slices. However, the CD complex can bring on whitening of beef slices, therefore be only appropriate for the chilled beef slices which have no strict request with color.