Position: Home > Articles > Preservation Effects of Cassia Essential Oil and Clove Essential Oil on Chilled Pork
Hubei Agricultural Sciences
2011,50
(17)
3604-3606
桂皮精油和丁香精油对冷却猪肉保鲜效果的研究
作 者：
姚成强;郑俏然
单 位：
长江师范学院生命科学与技术学院
关键词：
桂皮精油;丁香精油;冷却猪肉;保鲜
摘 要：
将桂皮精油和丁香精油按照不同的浓度混合配制成各种复合保鲜剂,对鲜猪肉进行处理,于(3.0±0.5)℃贮藏,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,研究复合保鲜剂对冷却猪肉的保鲜效果。结果表明,0.8%桂皮精油和0.8%丁香精油混合配制成的复合保鲜剂保鲜效果最佳。
译 名：
Preservation Effects of Cassia Essential Oil and Clove Essential Oil on Chilled Pork
作 者：
YAO Cheng-qiang,ZHENG Qiao-ran(College of Life Science and Technology,Yangtze Normal University,Fuling 408100,Chongqing,China)
关键词：
cassia essential oil;clove essential oil;chilled pork;preservation
摘 要：
Cassia essential oil and clove essential oil were mixed with different concentrations to make several compound fresh-preserving agents to treat fresh pork which was then stored at(3.0±0.5)℃.The comprehensive evaluation on the fresh degree of pork samples was carried out based on their physicochemical properties,microorganism indices as well as sensory quality,so that the effects of natural compound fresh-preserving agents on chilled pork were investigated.The results showed that the natural compound fresh-preserving agents with 0.8% of cassia essential oil and 0.8% of clove essential oil had the best effect on fresh-keeping of pork.
相似文章
-
桂皮精油的提取及其化学成分的GC-MS分析 [张艳, 仝其根] 中国农学通报 2012,28 (9) 264-269
