食中毒菌に対する香辛料の抗菌活性とその利用法の検討 : 香辛料抽出液の抗菌活性及び鶏肉調理などへの応用

概要

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This study was carried out to clarify the antibacterial effects of spices and their ethanol extracts (1 g/10 ml). Salmonella enteritidis and Escherichia coli strains did not grow after exposure for 120 seconds in water containing the ethanol of clove at more than 8%, and S. entertidis and methicilin-resistant Staphylococcus aureus (MRSA) strains did not grow under the same conditions in water containing the extract of oregano. On the other hand, the aqueous solution containing the 8% extract of rosemary inactivated MRSA with 10 seconds of exposure. The ethanol extract of rosemary among the eight spices tested in this study showed the strongest antibacterial activity against the food-poisoning bacteria. Bacillus cereus did not grow when exposed for 120 seconds in water containing the extract of rosemary at more than 80%. The sensory evaluation by young women panelists showed a preference for chicken seasoned with allspice to over all the other tested powdered spices, this being followed by nutmeg and marjoram preference. Chicken seasoned with ethanol extracts of oregano and sage were preferred over the other extracts. These results were statistically analyzed by the Spearman or Kendall method.
日本調理科学会の論文
2000-08-20