香辛料精油用于猪肉保鲜的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (8): 498-500.

香辛料精油用于猪肉保鲜的研究

顾仁勇, 刘洪, 傅伟昌

吉首大学化学化工学院食品科学与工程系；吉首大学化学化工学院食品科学与工程系湖南吉首416000；湖南吉首416000；

出版日期:2007-08-15 发布日期:2011-10-24

Study on Pork Preservation by Essential Oil from Perfume Material

GU Ren-Yong, LIU Hong, FU Wei-Chang

Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China

Online:2007-08-15 Published:2011-10-24

摘要/Abstract

摘要： 利用超临界CO2萃取获得丁香、肉桂、山苍子和牛至四种香辛料精油,配比成不同浓度的四种复合保鲜剂,对鲜猪肉进行处理,结合真空包装,于0～4℃贮藏,测定肉样的理化、微生物及感官指标对肉样新鲜度进行综合评价,研究其保鲜效果。结果表明:9%牛至精油+9%丁香精油+9%山苍子精油+9%肉桂精油的复合保鲜剂,结合真空包装技术,在延长冷藏猪肉保鲜期方面效果良好。

关键词: 香辛料精油, 冷冻肉, 保鲜, 抑菌

Abstract: Four kinds of essential oil from perfume material, namely clove essential oil, cinnamon essential oil, litsea cubeba essential oil and origanum vulgare lessential oil obtained with supercritical CO2 extraction, were proportionally mixed to prepare four kinds of mulriple preservations with different concentrations. With vacuum pack and store at 0～4℃, the pork preservation was studied by mulriple preservations according to the fresh degree integrating evaluation of pork samples such as mensuration of physicochemical properties, microorganism and sense indexes. Results showed that the mulriple preservation, composed of 9% origanum vulgare lessential oil, 9% clove essential oil, 9% litsea cubeba essential oil and 9% cinnamon essential oil, has perfect effects of extending preservation time combined technology of vacuum park.

Key words: essential oil of perfume material, refrigerating pork, preservation, anti-bacteria

顾仁勇, 刘洪, 傅伟昌. 香辛料精油用于猪肉保鲜的研究[J]. 食品科学, 2007, 28(8): 498-500.

GU Ren-Yong, LIU Hong, FU Wei-Chang. Study on Pork Preservation by Essential Oil from Perfume Material[J]. FOOD SCIENCE, 2007, 28(8): 498-500.

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