天竺桂挥发油与几种常用食品保鲜剂对肉保鲜效果的研究

Cinnamomum pedunculatum volatile oil and several common food preservative effect on the preservation of meat

通过从天竺桂叶子里提取挥发油,然后研究比较天竺桂挥发油与两种常用的防腐保鲜剂茶多酚、山梨酸钾在冷却肉冷藏(4℃)中的保鲜效果。方法:测定肉样菌落总数;对肉色、气味、弹性进行感官评分;H2S试验测定肉样是否变质;用pH计测肉样pH的变化;用考马斯亮蓝法测定肉样中蛋白质含量的变化。结果表明天竺桂挥发油有着不错的综合保鲜效果,与茶多酚、山梨酸钾相比,在抑制细菌生长、保持肉色、气味、弹性以及维持蛋白质含量稳定、酸价等方面均有显著的效果。

Objective：Extracted volatile oil from the leaves of Cinnamomum pedunculatum to compare preservation with tea polyphenols and potassium sorbate in the chilled meat refrigerated（4 ℃ or so）.Methods：On the color,odor,elastic sensory score;H 2 S test whether the deterioration with pH testing sample;sample PH changes;with Coomassie brilliant blue meat-like changes in protein content.Result：Cinnamomum pedunculatum has significant preservation effect with tea polyphenols and potassium sorbate.