生姜提取物的抗菌特性及其在冷却肉保藏中的应用  

Antimicrobial activities of ginger extraction and the application on extending shelf of chilled meat

作　　者：黄玉玲[1] 

机构地区：[1]东北农业大学食品学院,黑龙江农垦科技职业学院,哈尔滨150030

出　　处：《中国调味品》2011年第7期32-34,37,共4页China Condiment

摘　　要：研究生姜提取物的抑菌作用,测定生姜提取物对冷却肉中常见菌大肠杆菌、金黄色葡萄球菌、清酒乳杆菌、假单孢菌的抑菌圈和最低抑菌浓度。将冷却猪肉用不同浓度的生姜提取液处理,普通包装后置于（4±1）℃保存,分别于第0,3,6,9,12天测定其细菌总数。结果表明生姜提取物具有较强的抑菌作用,2%~4%的生姜提取液能有效地延长冷却猪肉的货架期。This paper studied the bacteriostatic action of ginger,determine the inhibition zone and the lowest concentration of the ginger extraction that effect on common bacterias in chilled meat,including escherichia coli,staphylococcus aureus,lactobacillus sake and pseudomonas strain.We will use different concentrations of ginger extraction deal with the chilled meat,and conserved it in（4±1）℃ after packing.Respectively determind the total number of bacteria on the 0th,3th,6th,9th,12th day.Results show that the ginger extraction has stronger bacterostatic activity,2% ~ 4% of ginger extraction could effectively prolong the shelf life of cooling pork.

关 键 词：生姜提取物 冷却猪肉 抑菌 

分 类 号：TS201.2[轻工技术与工程—食品科学]