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| 天然复合保鲜剂对冷却鹿肉保鲜效果的影响 | |
| 引用本文： | 施荷,胡铁军,秦凤贤,闫晓侠,刘晶,王朝晖,张凤宽,武军,尤丽新,宋继伟,陈海燕,于研,刘芳,马进喜,张铁华. 天然复合保鲜剂对冷却鹿肉保鲜效果的影响[J]. 肉类研究, 2014, 0(10): 24-28 |
| 作者姓名： | 施荷 胡铁军 秦凤贤 闫晓侠 刘晶 王朝晖 张凤宽 武军 尤丽新 宋继伟 陈海燕 于研 刘芳 马进喜 张铁华 |
| 作者单位： | 1. 延边大学农学院,吉林 延吉,133002 2. 吉林省鹿产业工程研究中心,吉林 长春,130600 3. 吉林省出入境检验检疫局,吉林 长春,130062 4. 吉林农业大学食品科学与工程学院,吉林 长春,130033 5. 长春科技学院生物食品学院,吉林 长春,130600 6. 吉林大学农学部军需科技学院,吉林 长春,130033 |
| 摘 要： | 采用正交试验设计,在单因素试验分析的基础上,选用天然保鲜剂茶多酚、丁香提取物、肉桂提取物对冷却鹿肉进行综合保鲜研究,确定复合保鲜剂的最佳配比。结果表明:最优复合保鲜剂配比为16 g/100 m L肉桂提取物+4 g/100 m L丁香提取物+12 g/100 m L茶多酚,可延长冷却鹿肉货架期至50 d。 |
| 关 键 词： | 冷却鹿肉 复合保鲜剂 货架期 |
Effect of Natural Preservatives on Preservation of Chilled Venison |
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| SHI He,HU Tie-jun,QIN Feng-xian,YAN Xiao-xia,LIU Jing,WANG Zhao-hui,ZHANG Feng-kuan,WU Jun,YOU Li-xin,SONG Ji-wei,CHEN Hai-yan,YU Yan,LIU Fang,MA Jin-xi,ZHANG Tie-hua. Effect of Natural Preservatives on Preservation of Chilled Venison[J]. Meat Research, 2014, 0(10): 24-28 | |
| Authors: | SHI He HU Tie-jun QIN Feng-xian YAN Xiao-xia LIU Jing WANG Zhao-hui ZHANG Feng-kuan WU Jun YOU Li-xin SONG Ji-wei CHEN Hai-yan YU Yan LIU Fang MA Jin-xi ZHANG Tie-hua |
| Affiliation: | SHI He, HU Tie-jun, QIN Feng-xian, YAN Xiao-xia, LIU Jing, WANG Zhao-hui, ZHANG Feng-kuan, WU Jun, YOU Li-xin, SONG Ji-wei, CHEN Hai-yan, YU Yan, LIU Fang, MA Jin-xi, ZHANG Tie-hua (1. College of Agriculture, Yanbian University, Yanji 133002, China; 2.The Research Center of Deer Industry of Jilin Province, Changchun 130600, China; 3.The Entry-Exit Inspection and Quarantine Bureau, Changchun 130062, China; 4. College of Food Science and Engineering, Agricultural University of Jilin, Changchun 130033, China; 5. College of Organism and Food, Changchun University of Science and Technology, Changchun 130600, China; 6. College of Quartermaster Technology, Hepling Campus Jilin University, Changchun 130033, China) |
| Abstract: | The natural preservatives tea polyphenols, clove extract, cinnamon extract were selected for combined use on chilled venison and their levels were optimized by combined use of one-factor-at-a-time and orthogonal array designs. The results from this study indicated that the optimal preservative for chilled venison contained 16 g/100 mL cinnamon extract, 4 g/100 mL clove extract and 12 g/100 mL tea polyphenols, which could prolonged the shelf life to 50 d. |
| Keywords: | chilled venison compound preservative agent shelf life |
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