摘要
利用桂皮精油处理冷藏猪肉,旨在为冷却猪肉开发一种适宜的保鲜剂。将桂皮精油配制成0.4%、0.8%和1.2%3种不同体积分数的保鲜剂,分别对鲜猪肉进行处理,然后于0~4℃条件下贮藏,再定期测定其肉样的理化、微生物及感官指标,并对肉样新鲜度进行综合评价。结果表明：桂皮精油对冷却猪肉有较好的保鲜作用,能延长冷却猪肉的贮藏期,其中,以0.8%桂皮精油的保鲜效果最佳,可延长贮藏期至15 d,且能在一定程度上保持猪肉的感官品质。
A suitable preservation of chilled pork can be developed using cassia essential oil.In this study,cassia essential oil stored at 0-4℃,which was prepared as preservations with 0.4%,0.8%,and 1.2% concentrations,was used to treat fresh pork.The comprehensive evaluation on the fresh degree of pork samples was carried out based on their physicochemical properties,microorganism indexes,and sensory quality.The results showed that cassia essential oil had better effects on extending the preservation time of chilled pork,and the best preservation effect was found using 0.8% of cassia essential oil.
出处
《河南农业科学》
CSCD
北大核心
2011年第7期152-154,共3页
Journal of Henan Agricultural Sciences
基金
重庆市教委科研项目(KJ101311)
关键词
桂皮香精油
冷却猪肉
保鲜
Cassia essential oil
Chilled pork
Preservation effects
