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Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-20 , DOI: 10.1111/jfs.12808 Haibo Luo 1 , Cheng Li 1 , Tao Zhou 1 , Xiaoxue Kong 1 , Yuru Chen 1 , Li Jiang 2 , Lijuan Yu 3
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-20 , DOI: 10.1111/jfs.12808 Haibo Luo 1 , Cheng Li 1 , Tao Zhou 1 , Xiaoxue Kong 1 , Yuru Chen 1 , Li Jiang 2 , Lijuan Yu 3
Affiliation
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The effects of antibacterial treatments and several natural chemicals on the quality and safety of crab paste during storage at −20°C were investigated. All antibacterial treatments significantly reduced the bacterial total viable count (TVC) of swimming crabs, with sodium hypochlorite (NaClO) combined with ultrasonic cleaning having the best effects. Four chemicals significantly inhibited the increase in TVC, pH, and the accumulation of total volatile basic nitrogen (TVB‐N) compared to controls, and their combined treatment had synergistic effects. The L
9(3
4) orthogonal experiment showed that the optimum combination was A1B3C3D2 (i.e., 0.1 g kg−1 nisin, 0.4 g kg−1 ε‐polylysine hydrochloride, 0.3 g kg−1 tea polyphenol, and 0.5 g kg−1 citric acid). The TVC, TVB‐N concentration, and pH in A1B3C3D3‐treated samples remained far below the maximum acceptable limit for good‐quality marinated, raw, aquatic animal product after 12 months of frozen storage at −20°C. Furthermore, the combined treatment (A1B3C3D3) significantly inhibited the reproduction of foodborne pathogenic bacteria and spoilage bacteria. The antibacterial treatments and natural chemicals reduced foodborne pathogenic bacteria and inhibited microbial spoilage, and therefore maintained the quality and safety of crab paste during frozen storage. Antibacterial treatments and natural chemicals could be commercially utilized to maintain the quality and safety of crab paste.
中文翻译：
抗菌处理和天然化学物质对在-20°C下储存的腌制生蟹膏的质量和安全性的影响
研究了抗菌处理和几种天然化学物质对蟹膏在-20°C储存期间的质量和安全性的影响。次氯酸钠（NaClO）结合超声波清洗效果最好，所有抗菌处理均显着降低了游泳蟹的细菌总生存数（TVC）。与对照相比，四种化学药品显着抑制了TVC，pH值和总挥发性碱性氮（TVB-N）的积累，它们的联合处理具有协同作用。的大号9（3 4）正交实验表明，最佳组合为一个1乙3 c ^ 3 d 2 （即，0.1g的千克-1乳链菌肽，0.4克千克-1 ε -聚赖氨酸盐酸盐，0.3克千克-1茶多酚，和0.5克千克-1柠檬酸）。经过A 1 B 3 C 3 D 3处理的样品中的TVC，TVB‐N浓度和pH值远低于-20°C冷冻保存12个月后的优质腌制，原始，水生动物产品的最大可接受极限。 C。此外，组合处理（A 1 B 3 C 3 D 3）显着抑制食源性致病菌和腐败菌的繁殖。抗菌处理和天然化学物质减少了食源性致病细菌并抑制了微生物变质，因此在冷冻储存期间保持了蟹膏的质量和安全性。抗菌处理和天然化学药品可以商业化使用，以保持蟹膏的质量和安全性。
更新日期：2020-04-20
中文翻译：
抗菌处理和天然化学物质对在-20°C下储存的腌制生蟹膏的质量和安全性的影响
研究了抗菌处理和几种天然化学物质对蟹膏在-20°C储存期间的质量和安全性的影响。次氯酸钠（NaClO）结合超声波清洗效果最好，所有抗菌处理均显着降低了游泳蟹的细菌总生存数（TVC）。与对照相比，四种化学药品显着抑制了TVC，pH值和总挥发性碱性氮（TVB-N）的积累，它们的联合处理具有协同作用。的大号9（3 4）正交实验表明，最佳组合为一个1乙3 c ^ 3 d 2 （即，0.1g的千克-1乳链菌肽，0.4克千克-1 ε -聚赖氨酸盐酸盐，0.3克千克-1茶多酚，和0.5克千克-1柠檬酸）。经过A 1 B 3 C 3 D 3处理的样品中的TVC，TVB‐N浓度和pH值远低于-20°C冷冻保存12个月后的优质腌制，原始，水生动物产品的最大可接受极限。 C。此外，组合处理（A 1 B 3 C 3 D 3）显着抑制食源性致病菌和腐败菌的繁殖。抗菌处理和天然化学物质减少了食源性致病细菌并抑制了微生物变质，因此在冷冻储存期间保持了蟹膏的质量和安全性。抗菌处理和天然化学药品可以商业化使用，以保持蟹膏的质量和安全性。
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