PDF(Pubmed)
Abstract：
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
摘要：
这项研究调查了血浆活化水（PAW）和迷迭香提取物在6天储存期间对法兰克福香肠的细菌灭活和质量属性的影响。抗菌活性，总酚含量（TPC），对迷迭香提取物的总黄酮含量(TFC)进行了评价。迷迭香提取物的TPC为89.45mg没食子酸/g干重，而TFC为102.3mgQE/g干重。即使浓度很低,迷迭香提取物有效地抑制了所有测试的病原体的生长使用良好扩散琼脂方法（WDA）。用不同浓度的PAW和迷迭香提取物处理香肠并储存1天和6天。样品B(100%迷迭香提取物+PAW处理)显示微生物负荷的最大减少,并被选择用于进一步分析。在整个储存期间,样品B的pH值没有显著变化,水分含量,纹理参数，或感官评价与对照组相比。然而,硬度和颜色参数(L*，样品B的a*)减少，而储存6天后TBARS值增加。PAW和迷迭香提取物的组合，特别是样品B，有效抑制法兰克福香肠中的细菌生长，而不会损害大多数质量属性。硬度的一些变化，颜色,在延长的储存期内观察到脂质氧化。
