香辛料精油抑菌作用及其在肉制品中的应用  

Antimicrobial Activity of Spices Essential Oil and Its Application in Meat Products

作　　者：梅林琳[1] 李洪军[1] 周芳[1] 邹忠义[1] 孟令军[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400716

出　　处：《肉类研究》2008年第4期3-6,共4页Meat Research

摘　　要：香辛料精油的研究已成为目前国内外香辛料研究的热点问题。本文介绍了香辛料精油的主要成分,抑菌活性成分,在肉制品中的应用及国内外研究进展。The research on spices essential oil has become the hot spot in spices industry now.The article has introduced the chemical compositions and antimicrobial compositions of spices,application in meat product and some research advances in international.

关 键 词：香辛料精油 抑菌作用 肉制品 

分 类 号：TS264[轻工技术与工程—发酵工程]