牛至油在肉与肉制品中的应用及研究进展  

Advanced on application and research of oregano essential oil in meat and meat products

作　　者：翟小波[1] 李洪军[1] 贺稚非[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵工业》2016年第11期270-277,共8页Food and Fermentation Industries

基　　金：国家兔产业技术体系肉加工与综合利用(CARS-44-D-1)

摘　　要：牛至油作为一种天然、安全、多功能的食品添加剂已被欧美等国家广泛应用于肉与肉制品的贮藏保鲜中,我国也有相关研究报道。该文在介绍牛至油成分与性质的基础上,重点阐述了其在肉与肉制品中的应用,包括抗菌作用、抗氧化作用、改善肉类品质及肉质风味影响方面,并对牛至油的安全性做出评价、展望了其应用前景,以期为牛至油在我国肉与肉制品中的应用提供理论依据。As a natural, safe, muhifunctional food additives, oregano essential oil has been widely used for stor- age and preservation of meat and meat products in Europe, America and other countries. There are some relevant studies in our country as well. Based on the introduction of its composition and property, this review elaborates the functional applications of oregano essential oil in meat and meat products, including antibacterial, antioxidant effect and quality improvement of meat products. In addition, safety evaluation of oregano essential oil and its application prospect were also reported. The study provides some theoretical basis for applications of oregano essential oil in meat and meat products in our country.

关 键 词：牛至油 肉与肉制品 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]