孜然精油对冷却猪肉保鲜效果的影响

为了延长冷却猪肉的货架期,将质量浓度为0、25、50、75mg/mL的孜然精油对冷却猪肉进行涂膜处理,并采用PE有氧包装形式,以pH、挥发性盐基氮（TVB-N值）、硫代巴比妥酸（TBA）、色差值和细菌总数为考察指标,评价孜然精油对冷却猪肉的保鲜效果。结果表明,质量浓度为50mg/mL的孜然精油保鲜效果最佳,显著优于对照组,在（4±1）℃条件下能将冷却猪肉保鲜期延长至14d。 

Preservation of chilled pork coated with cumin essential oil

In order to extend the shelf life of chilled pork, the preservation effect on chilled pork coated with cumin essential oil and covered with PE plastic wrap was studied.The values of pH, total volatile basic nitrogen ( TVB-N) , thiobarbituric acid ( TBA) , color and total bacteria counts of chilled pork were used to evaluate its preservation effect.Results indicated that the optimal concentration was 50mg /mL.No significant physicochemical changes were observed in chilled pork treated with the coating formula after 14d of storage at ( 4 ± 1) ℃.