Effect of Coatings Incorporated with Essential Oil Combinations on Microbial Growth and Lipid Oxidation in Dry-Cured Ham
DAI Zhaoqi1,2, LUO Ji1, XIAO Shulan1, XU Xinglian1, ZHANG Jianhao1,*
1.Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Quality and Safety Control for Meat Production and Processing, National Engineering Technology Research Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2.Department of Bioengineering, Jiangsu Polytechnic College of Agriculture and Forestry, Jurong 212400, China
Abstract：Antimicrobial and antioxidant coatings based on lard and starch were obtained by incorporating Litsea cubeba oil and cinnamon essential oil into the base material. The optimization of the ratio of Litsea cubeba oil to cinnamon essential oil, the total amount of added essential oils and intensified ripening temperature for enhanced inhibition of microbial growth and lipid oxidation was performed using one-factor-at-a-time and orthogonal array design methods. Coating containing 0.03%–0.05% (relative to the total mass of the base material) of mixtures of Litsea cubeba oil and cinnamon essential oil at a ratio between 1:0.5 and 1:2 (m/m) strongly inhibited lipid oxidation, aerobic plate count (APC) and mold count in semimembranosus muscle in dry-cured ham. Addition of 0.05% of a 1:1 mixture of Litsea cubeba oil and cinnamon essential oil and intensified high-temperature ripening at 35 ℃ were found to be optimal, resulting in a thiobarbituric acid reactive substances (TBARs) value of 0.549 mg MDA/kg, a mold count of 1.341 (lg(CFU/g)) and an APC value of 3.662 (lg(CFU/g)) in semimembranosus muscle in dry-cured ham, which dropped by 24.0%, 43.4% and 31.1%, respectively compared with the control without coating. These results showed that antimicrobial and antioxidant coating can effectively reduce lipid oxidation and inhibit the growth of microorganisms in semimembranosus in dry-cured ham.
戴照琪，罗 辑，肖书兰，徐幸莲，章建浩. 复合精油涂层对干腌火腿抑菌及抗氧化作用的影响[J]. 肉类研究, 2017, 31(8): 1-5.
DAI Zhaoqi, LUO Ji, XIAO Shulan, XU Xinglian, ZHANG Jianhao. Effect of Coatings Incorporated with Essential Oil Combinations on Microbial Growth and Lipid Oxidation in Dry-Cured Ham. Meat Research, 2017, 31(8): 1-5.
2017, Vol. 31 
