复合香辛料精油在冷却猪肉保鲜中的应用  

Fresh-keeping effect of recomposed essential oils on chilled pork

作　　者：刘晓丽[1] 姚秀玲[1] 吴克刚[1] 于鸿鹏[1] 柴向华[1] 

机构地区：[1]广东工业大学轻工化工学院,广州510006

出　　处：《食品科技》2010年第5期271-273,276,共4页Food Science and Technology

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：利用超临界CO2萃取丁香、肉桂及黑胡椒精油,配制成不同浓度的4种复合保鲜剂,应用于冷却猪肉保鲜,通过测定细菌总数、TVB-N值、pH值及肉样感官评分等指标,对肉样新鲜度进行综合评价。结果表明:0.5%丁香+0.5%肉桂精油+0.5%黑胡椒精油复配的保鲜剂对猪肉的保鲜效果较好,结合真空包装,于(4±1)℃贮藏,可以延长冷却猪肉的保鲜期至15d。Supercritical carbon dioxide extraction technique was used to extract the cinnamon,clove and black seed essential oils.The recomposed essential oils applied to the surface of chilled pork.The freshness of the pork was determined by microflora counts,TVB-N value,pH value and taste panel scores.The results showed that the multiple preservation,composed of 0.5% clove essential oil,0.5% cinnamon essential oil and 0.5% black seed essential oil may be an effective strategy to extend preservation time in chilled pork.With vacuum pack and store at（4±1） ℃,the pork stays edible for up to 15 days.

关 键 词：香辛料 精油 冷却猪肉 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]