摘要
以感官评分、pH值、TVB-N值以及汁液流失率为指标,研究白豆蔻挥发油涂膜保鲜对冷却鸭肉的影响。结果表明:在白豆蔻挥发油涂膜保鲜过程中,不同质量浓度的白豆蔻挥发油对鸭肉均有一定的保鲜作用,其中以0.40g/L的白豆蔻挥发油保鲜效果最好,该保鲜剂能有效地延缓感官评分值下降速度,抑制pH值、TVB-N值和汁液流失率的上升速度,从而延长冷却鸭肉的保质期。
In order to prolong the shelf-life of chilled duck meat, meat samples were coated with volatile oil from FructusAmomi Rotundus before storage at 4 ℃, and sensory score, pH value, total volatile basic nitrogen (TVB-N) and juice loss were used to evaluate the quality of chilled duck. The results showed that volatile oil from Fructus Amomi Rotundus at all investigated concentrations had fresh-keeping effect on chilled duck meat in a concentration-dependant way. The best fresh-keeping effect was observed at the concentration of 0.40 g/L. The decrease in sensory score was substantially delayed, and the increase in pH value, TVB-N value and juice loss was inhibited. So it can be concluded that volatile oil from fructus amomi rotundus significantly prolong the shelf-life of chilled duck meat.
出处
《肉类研究》
2011年第6期38-40,共3页
Meat Research
基金
徐州市科技发展基金计划项目(XF10C003)
关键词
白豆蔻挥发油
冷却鸭肉
保鲜剂
volatile oil from Fructus Amomi Rotundus
chilled duck meat
fresh-keeping effect