天然复合保鲜剂对冷却鹿肉保鲜效果的影响  

Effect of Natural Preservatives on Preservation of Chilled Venison

作　　者：施荷 胡铁军 秦凤贤 闫晓侠 刘晶[3] 王朝晖[4] 张凤宽 武军 尤丽新 宋继伟 陈海燕 于研 刘芳 马进喜 张铁华[6] 

机构地区：[1]延边大学农学院,吉林延吉133002 [2]吉林省鹿产业工程研究中心,吉林长春130600 [3]吉林省出入境检验检疫局,吉林长春130062 [4]吉林农业大学食品科学与工程学院,吉林长春130033 [5]长春科技学院生物食品学院,吉林长春130600 [6]吉林大学农学部军需科技学院,吉林长春130033

出　　处：《肉类研究》2014年第10期24-28,共5页Meat Research

基　　金：长春市科技局计划项目(D12XN07号)

摘　　要：采用正交试验设计,在单因素试验分析的基础上,选用天然保鲜剂茶多酚、丁香提取物、肉桂提取物对冷却鹿肉进行综合保鲜研究,确定复合保鲜剂的最佳配比。结果表明:最优复合保鲜剂配比为16 g/100 m L肉桂提取物+4 g/100 m L丁香提取物+12 g/100 m L茶多酚,可延长冷却鹿肉货架期至50 d。The natural preservatives tea polyphenols, clove extract, cinnamon extract were selected for combined use on chilled venison and their levels were optimized by combined use of one-factor-at-a-time and orthogonal array designs. The results from this study indicated that the optimal preservative for chilled venison contained 16 g/100 mL cinnamon extract, 4 g/100 mL clove extract and 12 g/100 mL tea polyphenols, which could prolonged the shelf life to 50 d.

关 键 词：冷却鹿肉 复合保鲜剂 货架期 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]