摘要
本试验以五香牛肉、西式香肠、酱卤肉、腊肉四种具有代表性的肉制品为供试材料,探讨姜黄色素对肉制品的防腐作用。结果表明:浓度在0.04%以上的姜黄色素碱水溶液对西式香肠、腊肉具有良好的防腐性;浓度在0.06%以上的姜黄色素碱水溶液对五香牛肉、酱卤肉具有较好的防腐性,姜黄色素在加热煮沸的条件下失去防腐功效。
Spiced beef, western sausage, sauced meat, Chinese bacon were taken as experimental materials to study antiseptic effect of curcumin in this paper. The results showed that curcumin solution had good antiseptic effect on western sausage and Chinese bacon when the concentration was above 0. 04%, and it had good antiseptic effect on spiced beef and cooked meat when the concentration was above 0. 06%. But the cureumin had no antiseptic effect at all after boiled.
出处
《肉类工业》
2012年第3期32-36,共5页
Meat Industry
关键词
肉制品
姜黄色素
防腐作用
meat products
curcumin
antiseptic effect
