| 天然香辛料对叫化鸡中腐败细菌的抑制作用研究 |
| |
| 引用本文： | 刘小莉,周剑忠,孟璐,朱佳娜,黄开红,刘懋成.天然香辛料对叫化鸡中腐败细菌的抑制作用研究[J].肉类研究,2010(8):49-51. |
| |
| 作者姓名： | 刘小莉 周剑忠 孟璐 朱佳娜 黄开红 刘懋成 |
| |
| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,南京,210014
2. 常熟市王四食品厂,常熟,215500 |
| |
| 摘 要： | 研究肉类加工常用香辛料对叫化鸡产品中典型腐败菌的生长抑制效果。选择13种香辛料,通过平板孔阱法研究香辛料提取物对变质叫化鸡中分离所得的腐败菌的抑制作用,并考察加热处理对抑菌作用稳定性的影响,结果显示香辛料提取物具有广谱且稳定的抑菌作用,原料鸡经香辛料腌制处理后加工的叫化鸡产品在储藏期间菌落总数显著低于未经香辛料腌制的对照组。
|
| 关 键 词： | 香辛料 防腐 叫化鸡 保质期 |
Study on the Antimicrobial Activity of Natural Spices on the Microorganisms in the Beggar Chicken |
| |
| LIU Xiaoli,ZHOU Jianzhong,MENG Lu,ZHU Jiana,HUANG Kaihong,LIU Maocheng.Study on the Antimicrobial Activity of Natural Spices on the Microorganisms in the Beggar Chicken[J].Meat Research,2010(8):49-51. |
| |
| Authors: | LIU Xiaoli ZHOU Jianzhong MENG Lu ZHU Jiana HUANG Kaihong LIU Maocheng |
| |
| Affiliation: | 1. Institution of Farm-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Changshu Wangsi Food Factory, Changshu 215500, China) |
| |
| Abstract: | Antimicrobial activity of the spices was studied in this paper. Agar diffusion method was used to evaluate the inhibition acitivity of the extract of the chosen 13 spices on the pathogenic microorganisms, and heat treatment was done to study the stability of the inhibitory substances. The results showed that the extract of the spices had wide and stable inhibitory activity. During the storage, the colony forming units in the begger chicken treated with the spices were significantly lower than that without the treatment of the spices. |
| |
| Keywords: | spices antimicrobial activity begger chicken shelf life |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
