丁香酚缓释型抑菌垫在冷鲜肉中的应用
首发时间:2017-04-25
摘要:随着冷鲜肉越来越受到消费者的青睐,围绕延长冷鲜肉货架期和保持冷鲜肉品质的研究,已成为研究热点。本文利用天然丁香酚作为抑菌剂,以环糊精、柠檬酸交联PET无纺布作为载体,经负载后获得缓释抑菌垫,并将该缓释抑菌垫应用于冷鲜肉保鲜。对比了色泽、菌落总数、pH、汁液流失率、挥发性盐基氮、硫代巴比妥酸并进行了感官评定。研究表明,三种包埋浓度下的抑菌垫都具有缓释抑菌效果,随着浓度的增加冷鲜肉的货架期能够有效延长,其中最长货架期可达9天,与对照组相比冷鲜肉的色泽、组织状态、弹性等都很好。可见丁香酚缓释型抑菌垫能有效地延长冷鲜肉的保质期。
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Application of eugenol sustained release bacteriostatic pad in chilled meat
Abstract:With the popular of chilled meat, the researches of shelf life and quality of chilled meat have been a hot research topic. In this paper, natural eugenol was used as an antibacterial agent. Cyclodextrin and citric acid were cross-linked on PET non-woven fabrics which used as carriers loading eugenol. The color, total number of colonies, pH, juice loss rate, volatile basic nitrogen and thiobarbituric acid were compared. Research shows that three kinds of antibacterial pad has antibacterial effect. With the increase of the concentration of eugenol, the shelf life of chilled meat could effectively prolong. The longest shelf life was up to 9 days. Comparing color, texture, flexibility with the control group, the experiment group is very good. It can be concluded that the sustained release bacteriostatic pad can effectively prolong the shelf life of chilled meat.
Keywords: food science Eugenol Chilled meat
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No.4726853338054149****
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