Bacteriostatic Activity of Black-Grained Wheat Anthocyanins and Its Preservation Effect on Chilled Pork
XIA Qing, ZHI Hui, GUO Nan, ZHANG Hejing, LIU Weijia, YANG Zhenping
1. Department of Biological and Food Engineering, Lüliang University, Lüliang 033001, China; 2. Ministerial and Provincial Co-innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Jinzhong 030801, China; 3. College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China
Abstract：In order to study the bacteriostatic activity of black-grained wheat anthocyanins and its preservation effect on chilled pork, the antibacterial ability and minimum inhibitory concentration (MIC) of black-grained wheat anthocyanins against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and the bacteriostatic effect of its combination with ethylparaben or sorbic acid were analyzed. The effects of black-grained wheat anthocyanins on the color difference, water retention capacity, pH, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, H2S production, and total viable count of pork during low temperature storage were determined. The results showed that the antibacterial activity of black-grained wheat anthocyanins decreased in the order of S. aureus > B. subtilis > E. coli, with MIC values of 1.25, 5, and 10 mg/mL, respectively. With increasing storage time, the brightness, redness, and water retention capacity of pork samples treated with sterile distilled water (control), 40 mg/mL anthocyanins, 40 mg/mL anthocyanins + 5 μg/mL sorbic acid, or 5 μg/mL sorbic acid significantly decreased (P < 0.05), the combined treatment exhibiting the most desirable color and the highest water retention capacity. Conversely, the pH, TBARS value, TVB-N content, and total bacterial count increased, being significantly lower in the preservation groups than in the control group (P < 0.05). H2S production increased with storage time, and the time to become positive for H2S was delayed in the preservation groups compared with the control group. The preservation effects on chilled pork decreased in the order of anthocyanins + sorbic acid > sorbic acid > anthocyanins > control. In conclusion, black-grained wheat anthocyanins had bacteriostatic and preservative effects, which were slightly less pronounced than those of sorbic acid, but their combination was the most effective.
2025, Vol. 39 
