乳化香辛精油在酱油中对生鱼肉杀菌作用的研究  

Study on sterilization of emulsifying spice oil in soybean sauce to crude fish

作　　者：段雪娟[1] 吴克刚[1] 柴向华[1] 翟柱成[1] 林若慧[1] 张文[1] 

机构地区：[1]广东工业大学轻工化工学院食品添加剂与食品质量安全研究室,广东广州510006

出　　处：《食品工业科技》2010年第3期145-147,共3页Science and Technology of Food Industry

基　　金：广东省科技计划农业攻关项目(2007A02030008-2);广州市科技攻关重点项目(2007Z2-E0191)

摘　　要：通过乳化将香辛精油添加到酱油中,探讨其对生鱼肉中细菌的杀灭作用。实验结果表明:在不影响酱油风味的情况下,香辛精油的最大添加量为1‰;在此浓度下,乳化精油对于切割细小的生鱼肉作用1～2min杀菌率达到95%以上。Sterilization activity of emulsifying spice oil to crude fish in soybean sauce was researched in this paper. The experimental results indicated that spice oil had no effect on the flavor of soybean sauce under the dosage of 1‰ and the sterilization ratio of the emulsifying oil to the small-piece fish reached more than 95% with 1-2min.

关 键 词：香辛精油 酱油 鱼肉 杀菌 

分 类 号：TS264.21[轻工技术与工程—发酵工程]