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植物精油在肉制品中的抑菌应用研究进展 被引量：6

Advanced in Antibacterial Activities of Plant Essential Oils in the Preservation of Meat Products
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摘要 大多数植物精油是公认的GRAS物质,安全性高且具有较好的抑菌作用,能满足当前食品行业和消费者对于食品安全的要求,在肉制品中具有良好的应用前景。介绍果香型精油和香辛料精油在肉制品中的应用、提高抑菌效果的手段及其抑菌机理。 A number of plant essential oils are recognized as GRASs with potential antibacterial effects. According to current demands of food industry and consumers for food safety, there are urgent needs for natural antimicrobial agents in the application of meat products. This article highlights the antibacterial mechanisms of fruit essential oils （EOs） and spice oils, the application in meat products and their effects in combination with other treatments.
作者 张鹏禹 任小云 肖作兵 王一非
机构地区 上海应用技术学院香料香精技术与工程学院 南京师范大学金陵女子学院食品科学与营养系
出处 《食品研究与开发》 CAS 北大核心 2013年第2期107-110,共4页 Food Research and Development
基金 上海应用技术学院引进人才科研启动项目(YJ2011-10) 2012年度上海市教育委员会科研创新项目(12YZ165)
关键词 果香型精油 香辛料精油 肉制品 抑菌机制 fruit EOs spices oils meat products antibacterial mechanism
分类号 TS251.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献29

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二级参考文献36

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共引文献41

同被引文献101

  • 1王仲礼.添加剂在低温肉制品保鲜中大有作为[J].肉类工业,2005(12):27-29. 被引量：10
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  • 3张倩芝,蔡明招,卢志毅.高良姜与大高良姜精油中活性物质的比较[J].中草药,2006,37(8):1151-1152. 被引量：4
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引证文献6

二级引证文献36

食品研究与开发
2013年 第2期

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