摘要
将从生姜、大蒜、花椒、八角中提取的精油作为复合型防腐、抗氧剂加入到巴氏杀菌肉肠中,首先对精油的配方组成对肉肠感官质量的影响进行了研究,在确定复配精油配方的基础上,研究了复配精油对肉肠保存期间菌落总数和脂肪氧化的影响。结果表明,复合精油组成为V生姜∶V大蒜∶V花椒∶V八角=3∶1∶1∶2时,产品感官质量最好。该复配精油的添加,可抑制菌落总数的增长、防止脂肪氧化,延长巴氏杀菌肉肠的货架期。
In this paper, the complex essential oil of ginger, garlic, zanthoxylum, aniseed was used as antiseptic and antioxidant in sausage.The effect of the essential oil composition on sense quality of sausage were studied. After the essential oil composition was fixed, the effect of complex essential oil on the amount of the microbe and fat oxidant in different store time were also been studied The results shown the sausage had better sense quality at the essential oil composition of Vginger∶Vgarlic∶Vaniseed∶Vzan...
出处
《肉类研究》
2008年第7期59-61,共3页
Meat Research
关键词
香肠
香料
精油
货架期
Sausage
Spice
Essential oil
Shelf-life
