香辛料精油用于猪肉保鲜的研究  

Study on Pork Preservation by Essential Oil from Perfume Material

作　　者：顾仁勇[1] 刘洪[1] 傅伟昌[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《食品科学》2007年第8期498-500,共3页Food Science

基　　金：湖南省教育厅资助项目(05C133)

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。Four kinds of essential oil from perfume material, namely clove essential oil, cinnamon essential oil, litsea cubeba essential oil and origanum vulgate lessential oil obtained with supercritical CO2 extraction, were proportionally mixed to prepare four kinds of multiple preservations with different concentrations. With vacuum pack and store at 0-4℃, the pork preserva- tion was studied by multiple 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 multiple preservation, composed of 9% origanam vulgate 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.

关 键 词：香辛料精油 冷冻肉 保鲜 抑菌 

分 类 号：TS205.7[轻工技术与工程—食品科学]