摘要
研究了荷叶、艾叶及其复合物的抑菌作用及其对鸡爪保鲜作用。荷叶、艾叶提取液对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌都有较强的抑制效果。荷叶、艾叶提取液浓缩比为1∶10(g/mL)和1∶5(g/mL)时,对鸡爪的保鲜效果明显。煮制鸡爪经等体积的浓缩比为1∶10(g/mL)荷叶提取液与浓缩比为1∶7.5(g/mL)艾叶叶提取液的复配液浸泡处理8h,显示出较好的保鲜特性。艾叶/荷叶提取液在泡椒凤爪保鲜中具有潜在的应用。
The antimicrobial effect of lotus leaf and/or artemisia argyi extract and their preservation effect on chicken feet were studied. Lotus leaf and/or artemisia argyi extract had strong inhibition effect on Eseheriehia coli, Bacillus subtilis, and Staphylococcus aureus. It had obvious preservation effect on the chicken feet when the concentration factor of lotus leaf extract and emisia argyi extract were 1 ： 10 （ g/ mL） and of 1 ： 5 （ g/mL）, respectively. The cooked - chicken feet treated with combination of equal vol- ume of lotus leaf extract and temisia argyi extract of the concentration factor of 1 ： 10 （g/mL） and 1 ： 7.5 （g/mL） respectively for 8h showed excellent preservation properties. Lotus leaf and/or artemisia argyi extract was of potential application in the preservation of chicken feet with pickled peppers.
出处
《肉类工业》
2015年第8期21-24,共4页
Meat Industry
基金
安徽省教育厅自然科学研究项目(2013AJZR0036)
关键词
鸡爪
保鲜
荷叶
艾叶
chicken feet
preservation
lotus leaf
artemisia argyi
