ABSTRACT

The transparent inhibition zone by p-coumaric acid (pCA) proving its inhibitory effect on quorum sensing. The treatment with a mixture of 0.1% Potassium Sorbate (PS)+0.01% pCA resulted in gradual inhibition of the viable counts of meat. In addition, the microbial counts of the samples treated with the mixture of pCA and PS were significantly lower than that treated with PS alone, which indicated that the effect of the mixture on bacteria and protein decomposition was stronger than that of PS alone, which can better delay the spoilage of meat. P-coumaric acid reduced the generation of biogenic amines, mitigating the spoilage of chilled pork meat. During sensory evaluation, pork meat treated with the mixture of pCA and PS scored higher than the control group. P-coumaric acid could be used to reduce the amount of PS, and the application of the mixture greatly enhanced the preservation efficiency and the quality of pork.

摘要

对香豆酸（pCA）的透明抑制区证明了其对群体感应的抑制作用。用0.1％山梨酸钾（PS）+ 0.01％pCA的混合物进行处理会逐渐抑制肉的存活量。此外，pCA和PS混合物处理后的样品的微生物计数显着低于单独PS处理的样品，这表明该混合物对细菌和蛋白质分解的影响要强于单独PS。更好地延缓肉变质。对香豆酸减少了生物胺的产生，减轻了冰鲜猪肉的腐败。在感官评估期间，用pCA和PS混合物处理的猪肉得分高于对照组。对香豆酸可以用来减少PS的含量，