摘要
植物精油是植物体内重要的次生代谢产物,具有广泛抗菌抑菌的性能,在食品保藏领域可作为化学防腐剂的替代品,它已成为当下研究的热点。本文介绍了植物精油的特点,综述了精油对动物性食品中病原微生物的抑菌效果、抑菌机理及影响抑菌效果的因素,并进一步探讨了其在动物食品保藏领域中的应用方式及保鲜效果,以期为植物精油在动物性食品中的商业化应用提供理论基础和技术参考。
Plant essential oils,as a important secondary metabolites in plants,can be used as alternative way of chemical method in food preservation for their broad spectrum of antibacterial properties,which has become a current hot spot in food preservation. This paper reviewed the characteristics of plant oils,and emphasize on the inhibitory effect and antibacterial mechanism of plant essential oils on animal derived foods,as well as the factors influencing the antibacterial ability. Furthermore, the application methods and preservation effects of plant oils in the field of animal food preservation are also discussed. This review may provide a theoretical basis and technical reference for commercial application of plant essential oils in animal product foods.
出处
《核农学报》
CAS
CSCD
北大核心
2014年第11期2079-2085,共7页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31371860)
浙江省钱江人才计划(2011R10072)
宁波市重大农业科技攻关计划项目(2012C10024)
宁波市科技创新团队(2012B82017)
浙江省教育厅中青年学科带头人学术攀登项目(pd2013110)
关键词
植物精油
动物性食品
抑菌
保藏
Plant essential oil
Animal food
Antimicrobial
Preservation
