Inhibition of spoilage and pathogenic bacteria by sodium lactate in the meat and meat products
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摘要: 乳酸钠作为一种天然、无毒、稳定的食品防腐剂,在肉类工业中广泛应用,其在减少胴体污染、降低细菌总数方面具有明显的效果。基于国内外研究进展,文章概括了乳酸钠的抑菌机理及抑菌效果影响因素,重点探讨了乳酸钠单独使用及与其他防腐剂联用对肉及肉类食品中常见腐败菌和致病菌的抑制作用,例如铜绿假单胞菌、单增李斯特菌、肉毒梭状芽孢杆菌等,从而延长肉及肉类食品的货架期。乳酸钠作为一种新型无毒无害肉及肉类食品防腐剂,正越来越受到食品行业的重视。Abstract: Sodium lactate ( NaL) , as natural, non-toxic and stable food preservative, is extensive used in meat industry, and has obvious effect on reducing carcass contamination and reducing the total amount of bacteria. Based on the domestic and international research progress, this paper summarized antibacterial mechanism and affective factors of NaL, and mainly discussed the inhibition effect of NaL alone or in combination with other preservatives on the spoilage and pathogen in the meat and meat products, such as Pseudomonas aeruginosa, Listeria monocytogenes, Clostridium botulinum, to prolong the shelf life of meat and meat products.As a new nontoxic harmless meat products preservative, NaL is more and more taken seriously by food industry.
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Keywords:
- sodium lactate /
- food preservative /
- inhibition /
- spoilage bacteria /
- pathogen
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