| 香辛复合精油对生鱼肉的杀菌作用及其在酱油中的应用 |
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| 引用本文： | 段雪娟,吴克刚,柴向华,翟柱成,张文,林若慧.香辛复合精油对生鱼肉的杀菌作用及其在酱油中的应用[J].中国调味品,2010,35(3). |
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| 作者姓名： | 段雪娟 吴克刚 柴向华 翟柱成 张文 林若慧 |
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| 作者单位： | 广东工业大学轻工化工学院,食品添加剂与食品质量安全研究室,广州,510006 |
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| 基金项目： | 广东省科技计划农业攻关项目，广州市科技攻关重点项目 |
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| 摘 要： | 探讨香辛复合精油对生鱼肉中细菌的杀灭作用。实验结果表明,当香辛复合精油杀菌浓度达到0.1%,且作用时间在1 min以上,对生鱼肉中微生物具有明显的杀菌效果,酸性环境有利于精油的杀菌。复合精油添加到酱油中杀菌活性高,杀菌效率可高达99%以上,且在酱油的储存中依然保持很高的杀菌活性。
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| 关 键 词： | 香辛精油 杀菌 生鱼肉 酱油 |
Study on sterilization of composite spice oil to crude fish and its application in soybean sauce |
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| DUAN Xue-juan,WU Ke-gang,CHAI Xiang-hua,ZHAI Zhu-cheng,ZHANG Wen,LIN Ruo-hui.Study on sterilization of composite spice oil to crude fish and its application in soybean sauce[J].China Condiment,2010,35(3). |
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| Authors: | DUAN Xue-juan WU Ke-gang CHAI Xiang-hua ZHAI Zhu-cheng ZHANG Wen LIN Ruo-hui |
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| Affiliation: | DUAN Xue-juan,WU Ke-gang*,CHAI Xiang-hua,ZHAI Zhu-cheng,ZHANG Wen,LIN Ruo-hui (Laboratory of Food Additive , Food Safety,Faculty of Chemical Engineering , Light Industry,Guangdong University of Technology,Guangzhou 510006,China) |
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| Abstract: | Sterilization activity of composite spice oil to crude fish was studied in this paper.Results showed that the sterilization activity of composite spice oil was remarkable under the dosage of 1% with more than 1 minute and was better in acid environment.High sterilization activity of the composite spice oil was obtained with the sterilization ratio of more than 99% in soybean sauce.Moreover,high stability of its sterilization activity was observed during the storage of soybean sauce. |
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| Keywords: | spice oils sterilization crude fish soybean sauce |
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