丁香和青花椒精油在酱卤鸭肉保鲜中的应用

以酱卤鸭肉为研究对象,将丁香精油和青花椒油应用于热封包装的酱卤鸭肉保鲜,研究酱卤鸭肉在4℃冷藏过程中的感官品质、理化品质和微生物品质的变化。结果表明:采用丁香精油(0.05 g/kg)和青花椒油(0.1 g/kg)对酱卤鸭肉进行二次拌料,在不影响产品风味和质地的情况下,与空白组相比,在贮藏过程中,添加组的挥发性盐基氮(TVBN值)明显低于空白组,前期的2~6 d,添加组对脂肪氧化有一定的抑制效果,酱卤鸭肉保质期由10 d延长至12 d。丁香精油与青花椒油对酱卤鸭肉的保鲜具有抗氧化和抑菌作用。 

Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck

The study was to explore the effect of preservation of bittern duck based on the clove oils and green zanthoxylum oils. During the storage,the sensory,microorganism and physicochemical properties of the bittern duck were being measured. The addition way of the clove oils and green zanthoxylum oils were mixed with the bittern duck after stewing. The results showed that with no-affecting flavor and texture circumstances of the product,adding clove oils(0.05 g/kg) and green zanthoxylum oils(0.1 g/kg) into bittern duck,the TVBN of the adding group were significantly lower than the control group. In the early storage of 2~6 d,the adding group had the effect of inhibiting the oxidation of fat,the shelf life of bittern duck could be delayed from 10 days to 12 days. In the application of bittern duck,the clove oils and green zanthoxylum oils reflected the antioxidation and the bacteriostasis.