摘要
研究荷叶精油与气调包装复合对散装鲜肉的抑菌活性。用不同浓度的荷叶精油与高氧气调包装(80%O2,20%CO2)和低氧气调包装(50%CO2,20%O2,30%N2)复合对接种到肉样中的大肠杆菌、金黄色葡萄球菌和沙门氏菌进行抑菌试验,分别对包装后肉样的感官指标、pH值和菌落总数进行测定。结果表明2.0%荷叶精油结合气调包装,可以达到理想的抑菌效果,能延长鲜肉的保质期至7d;低氧气调包装对不同菌种的抑菌效果略优于高氧气调包装,但不能保持鲜亮的颜色。
Bacterial inhibition activities of essential oil from lotus leaf conbined with high-concentrationoxygen -MAP were studied. Different concentration of essential oil from lotus leaf were conbined with highconcentration-oxygen-MAP and low-concentration-oxygen-MAP to inhibit escherichia coli, staphylococcus aureus and Salmonellae in meat, and sensory characters, pH and total colony of meat were determined. Results showed 2.0% essential oil from lotus leaf were conbined with MAP could archive ideal inhibition effects, and the treated meat could keep fresh for 7 d; low-concentration-oxygen-MAP had better inhibition activity than high- concentration-oxygen-MAP, except with duller meat color.
出处
《食品工业》
北大核心
2010年第1期57-60,共4页
The Food Industry
基金
上海市教委重点项目(07ZZ165)
上海市高水平特色项目
关键词
荷叶精油
气调包装
鲜肉
抑菌
essential oil from lotus leaf
MAP
meat
bacterial inhibition activity.
