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MEAT RESEARCH
2011
(6)
38-40
白豆蔻挥发油涂膜保鲜冷却鸭肉的研究
作 者：
李超;商学兵;王乃馨;耿中华;刘敏
单 位：
徐州工程学院食品工程学院
关键词：
白豆蔻挥发油;冷却鸭肉;保鲜剂
摘 要：
以感官评分、pH值、TVB-N值以及汁液流失率为指标,研究白豆蔻挥发油涂膜保鲜对冷却鸭肉的影响。结果表明:在白豆蔻挥发油涂膜保鲜过程中,不同质量浓度的白豆蔻挥发油对鸭肉均有一定的保鲜作用,其中以0.40g/L的白豆蔻挥发油保鲜效果最好,该保鲜剂能有效地延缓感官评分值下降速度,抑制pH值、TVB-N值和汁液流失率的上升速度,从而延长冷却鸭肉的保质期。
译 名：
Fresh-keeping of Chilled Duck Meat by Coating with Volatile oil from Fructus Amomi Rotundus
作 者：
LI Chao,SHANG Xue-bing,WANG Nai-xin,GENG Zhong-hua,LIU Min(College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221000,China)
关键词：
volatile oil from Fructus Amomi Rotundus;chilled duck meat;fresh-keeping effect
摘 要：
In order to prolong the shelf-life of chilled duck meat,meat samples were coated with volatile oil from Fructus Amomi Rotundus before storage at 4 ℃,and sensory score,pH value,total volatile basic nitrogen(TVB-N) and juice loss were used to evaluate the quality of chilled duck.The results showed that volatile oil from Fructus Amomi Rotundus at all investigated concentrations had fresh-keeping effect on chilled duck meat in a concentration-dependant way.The best fresh-keeping effect was observed at the concentration of 0.40 g/L.The decrease in sensory score was substantially delayed,and the increase in pH value,TVB-N value and juice loss was inhibited.So it can be concluded that volatile oil from fructus amomi rotundus significantly prolong the shelf-life of chilled duck meat.
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