Application Of Fumigation With Cinnamon Essential Oil On Sauced Beef

In this study, three kinds of essential oils (cinnamon,clove,oregano) were selected,and the cinnamon essential oil with better antibacterial effect was screened by direct contact and solid fumigation antibacterial experiments. The main components of cinnamon essential oil were analyzed. Antibacterial and volatile characteristics of cinnamon essential oil were used to the sauced beef with different concentrations of d treatment, and the effects on the microbial, physical and sensory characteristics of chilled beef were observed. The complex was prepared by coating the cinnamon essential oil with β-cyclodextrin as the wall material,characterization of its physical and chemical properties, and applied in sauced beef to determine its effect on meat preservative. The results are as follows:(1)The antibacterial activity of spice essential oil showed that the three kinds of essential oils have a certain antibacterial activity. Comprehensive direct contact and solid fumigation bacteriostasis experiment showed that the better antibacterial activity is cinnamon essential oil,the MIC values of the two tested bacteria were: 0.125μL / mL, 0.25 μL / mL in liquid phase;0.067 pL / cm3, 0.13 μL / cm3 in vapour phase; GC-MS data were analyzed to identify seven major chemical constituents, accounting for 98.6395% of the total area, cinnamaldehyde as the main component,accounting for 76.93%,is the main antibacterial substances of cinnamon essential oil.(2)Different treatment concentrations of cinnamon essential oil (130μL / L, 260μL / L)were selected to applied in sauced beef stored at 4 ℃ conditions, the results shown that:different concentrations of cinnamon essential oil treatment can reduce the number of colonies and the number of Escherichia coli and the number of Staphylococcus aureus, the total number of colonies in the blank treatment group was 105CFU / g at 12 days, the meat samples treated with essential oils are close to the corruption standard for 15 days; the changes trend of meat samples treated with essential oils in the pH value, TVB-N, hardness are similar to the blank treatment group, but there was no significant difference between the treatments; the brightness value L * of the blank treated meat drops linearly, while the brightness of the meat samples treated with essential oils increases first and then decreases,the color saturation C * during the whole storage period varies little; throughout the storage period, the meat samples by fumigation of cinnamon essential oil exhibits a better sensory score.(3)The cinnamon essential oil - β - cyclodextrin microcapsules were prepared, the embedding rate was 70.00% by determination of UV spectrophotometry; the results of particle size analyzer showed that the particle size distribution of cinnamon oil microcapsules prepared by this method was uneven; scanning electron microscopy showed that there was aggregation between microcapsules; thermogravimetric analysis can be seen that the wall material β-cyclodextrin effectively protects the core material and slows its rate of volatilization.(4)The fumigation bacteriostatic ability of cinnamon essential oil-β-cyclodextrin microcapsules showed that the minimum inhibitory concentration of the two target strains was 17.2g / L, 34.4g / L; the treatment concentration( 34.4g / L, 68.8g / L)were used in the sauced beef, and refrigerated at a temperature of 4 ℃; In vivo application results show that cinnamon essential oil microcapsules can significantly prolong the storage period of sauce beef, with 68.8128g / L of the treatment effect is better.