摘要
采用丁香精油、百里香精油和芫荽籽精油三种香精油,通过正交试验L9(34),将三种香精油进行复配,研究其对肉制品中细菌总数的抑制作用,结合实际应用,得出了复合防腐剂的最佳配比为:1.0%丁香油+1.0%百里香油+0.2%芫荽籽油。肉制品经最佳防腐剂处理后,在室温下贮存,延长了肉制品的货架期。
Three kinds of essential oil, clove oil, thyme oil, coriander seed oil, were proportionally mixed to prepare nine kinds of complex preservations with different concentrations. According to the results of orthogonal experiment L9 （ 3^4 ） , the optimum proportioning of complex preservation was clove oil 1.0% , thyme oil 1.0% and coriander seed oil 0. 2%. Results revealed that the complex preservative had perfect effects on extending shelflife during storage at room temperature.
出处
《肉类工业》
2010年第1期45-47,共3页
Meat Industry
关键词
香精油
肉制品
防腐
essential oil
meat product
preservation
