肉类研究Issue(6)：38-40,3.
白豆蔻挥发油涂膜保鲜冷却鸭肉的研究
Fresh-keeping of Chilled Duck Meat by Coating with Volatile Oil from Fructus Amomi Rotundus
摘要
Abstract
In order to prolong the shelf-life of chilled duck meat, meat samples were coated with volatile oil from FructusAmomi Rotundus before storage at 4 ℃, and sensory score, pH value, total volatile basic nitrogen （TVB-N） and juice loss were used to evaluate the quality of chilled duck. The results showed that volatile oil from Fructus Amomi Rotundus at all investigated concentrations had fresh-keeping effect on chilled duck meat in a concentration-dependant way. The best fresh-keeping effect was observed at the concentration of 0.40 g/L. The decrease in sensory score was substantially delayed, and the increase in pH value, TVB-N value and juice loss was inhibited. So it can be concluded that volatile oil from fructus amomi rotundus significantly prolong the shelf-life of chilled duck meat.关键词
白豆蔻挥发油/冷却鸭肉/保鲜剂Key words
volatile oil from Fructus Amomi Rotundus/chilled duck meat/fresh-keeping effect分类
轻工纺织引用本文复制引用
李超,商学兵,王乃馨,耿中华,刘敏..白豆蔻挥发油涂膜保鲜冷却鸭肉的研究[J].肉类研究,2011,(6):38-40,3.基金项目
徐州市科技发展基金计划项目 （）
