| 肉桂提取物在冷却肉保鲜中的应用研究 |
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| 引用本文： | 彭雪萍,王花俊,王春晖,张雪,杨亚丽.肉桂提取物在冷却肉保鲜中的应用研究[J].肉类研究,2008(12). |
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| 作者姓名： | 彭雪萍 王花俊 王春晖 张雪 杨亚丽 |
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| 作者单位： | 郑州轻工业学院食品与生物工程系,河南,郑州,450002 |
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| 摘 要： | 本文采用常压回流方法提取肉桂醛,通过对不同菌种及冷却肉的抑菌实验,研究肉桂醛的防腐保鲜效果。结果表明:肉桂提取物对不同菌种均有抑制作用,效果好于山梨酸钾,对各种菌的抑制强弱顺序为:啤酒酵母>黑曲霉>金黄色葡萄球菌>大肠杆菌;提取物与山梨酸钾复配防腐效果增强,说明两者具有较好的协同增效作用,其抑菌强度分别是提取物和山梨酸钾的1.3和2.1倍,防腐强弱顺序为:复配物>肉桂提取物>山梨酸钾;提取物对冷却肉具有明显的保鲜作用,能使保鲜期延长5天左右。
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| 关 键 词： | 肉桂提取物 冷却肉 保鲜 |
Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation |
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| PENG Xueping,WANG Huajun,WANG Chuenhui,ZHANG Xue,YANG Yali.Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation[J].Meat Research,2008(12). |
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| Authors: | PENG Xueping WANG Huajun WANG Chuenhui ZHANG Xue YANG Yali |
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| Affiliation: | PENG Xueping; WANG Huajun; WANG Chuenhui; ZHANG Xue; YANG Yali (Department of Food & Biological Engineering; Zhengzhou University of Light Industry; Henan Zhengzhou; 450002 China); |
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| Abstract: | In this article the extraction of cinnamon aldehyde was completed by using the method of refluxing under atmospheric pressure, and the antiseptic preservation effects of cinnamic aldehyde were investigated through bacteria-inhibition experimental on cooling meat against various strains. The results showed that: cinnamon extracts showed inhibitory activity on different strain, and better than that of potassium sorbate ,The sequence of sundry strain from strong to weakness was shown as follows: Saccharomyces ... |
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| Keywords: | cinnamon extracts cooling meat preservation |
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