几种常用香辛料精油对冷藏调理鸡肉串的保鲜效果  

The preservative effect of several common spice essential oils on chilled chicken kebabs

作　　者：蔡华珍[1] 何玲[1] 汪巧[1] 孙艳辉[1] 

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《食品与发酵工业》2016年第7期236-241,共6页Food and Fermentation Industries

基　　金：滁州学院校级重点科研项目(No.2012sk005Z);滁州学院教授启动基金项目(No.2014qd044);安徽省教育厅振兴计划重大项目(No.2014zdjy129);安徽省教育厅质量工程项目(No.2014zy070)

摘　　要：文中研究了桂皮精油、八角精油、花椒精油、大蒜精油、生姜精油、丁香精油6种精油对冷藏调理鸡肉串的保鲜效果，并通过单因素实验和正交试验筛选出最佳复合香辛料精油保鲜剂。结果表明：6种香辛料精油的保鲜效果差异显著（P〈0．05），通过抑菌与感官风味的综合评价，其保鲜效果顺序为，桂皮精油〉八角精油与花椒精油〉丁香精油与姜油〉大蒜精油。香辛料精油的最佳复合保鲜剂组合是：0．1％八角精油、0．08％花椒精油、0．04％桂皮精油，该复合保鲜剂能使调理鸡肉串在4℃下保鲜达20d，25℃下保鲜16～18h，同时能使鸡肉串产品保持复合香味浓郁、略带麻辣香味，风味协调宜人。To explore a natural meat preservative based on spice essential oil,the preservative effect of cinnamon, star anise, Chinese prickly ash, ginger, garlic and clove essential oil on chicken kebabs was investigated. The best spice essential oil combination was selected and applied on the chicken kebabs. The results showed that six spice essential oil all had different preservative effect. Based on the integrated evaluation in both antimicrobial activity and the sensory, the order of preservative effect was： cinnamon essential oil 〉 star anise and Chinese prickly ash essential oil 〉 clove and ginger essential oil 〉 garlic essential oil. The optimum combined essential oils was composed of 0. 1% star anise essential oil, 0.08% Chinese prickly ash essential oil and 0.04% cinnamon essential oil. This compound preservative extended shelf life of chicken kebabs to up to 20 days at （4 ± 1 ） ℃ , and 16 - 18 h at （25 ± 1 ） %. The smell of the chicken kebabs was also very rich with combined essential oil flavors, and a little spicy. It is a very well balanced flavor.

关 键 词：香辛料精油 鸡肉串 冷藏 保鲜 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]