白豆蔻挥发油涂膜保鲜冷却鸭肉的研究  

Fresh-keeping of Chilled Duck Meat by Coating with Volatile oil from Fructus Amomi Rotundus

作　　者：李超[1] 商学兵[1] 王乃馨[1] 耿中华[1] 刘敏[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000

出　　处：《肉类研究》2011年第6期38-40,共3页Meat Research

基　　金：徐州市科技发展基金计划项目(XF10C003)

摘　　要：以感官评分、pH值、TVB-N值以及汁液流失率为指标,研究白豆蔻挥发油涂膜保鲜对冷却鸭肉的影响。结果表明:在白豆蔻挥发油涂膜保鲜过程中,不同质量浓度的白豆蔻挥发油对鸭肉均有一定的保鲜作用,其中以0.40g/L的白豆蔻挥发油保鲜效果最好,该保鲜剂能有效地延缓感官评分值下降速度,抑制pH值、TVB-N值和汁液流失率的上升速度,从而延长冷却鸭肉的保质期。In order to prolong the shelf-life of chilled duck meat, meat samples were coated with volatile oil from FructusAmomi Rotundus before storage at 4 ℃, and sensory score, pH value, total volatile basic nitrogen （TVB-N） and juice loss were used to evaluate the quality of chilled duck. The results showed that volatile oil from Fructus Amomi Rotundus at all investigated concentrations had fresh-keeping effect on chilled duck meat in a concentration-dependant way. The best fresh-keeping effect was observed at the concentration of 0.40 g/L. The decrease in sensory score was substantially delayed, and the increase in pH value, TVB-N value and juice loss was inhibited. So it can be concluded that volatile oil from fructus amomi rotundus significantly prolong the shelf-life of chilled duck meat.

关 键 词：白豆蔻挥发油 冷却鸭肉 保鲜剂 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]