食品工业科技2013，Vol.34Issue(15)：339-341,365,4.
孜然精油对冷却猪肉保鲜效果的影响
Preservation of chilled pork coated with cumin essential oil
侯坤 1程玉来1
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳110866
- 折叠
摘要
Abstract
In order to extend the shelf life of chilled pork,the preservation effect on chilled pork coated with cumin essential oil and covered with PE plastic wrap was studied.The values of pH,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),color and total bacteria counts of chilled pork were used to evaluate its preservation effect.Results indicated that the optimal concentration was 50mg/mL.No significant physicochemical changes were observed in chilled pork treated with the coating formula after 14d of storage at(4 ± 1)℃.关键词
孜然精油/冷却猪肉/保鲜Key words
cumin essential oil /chilled pork/ preservation分类
轻工纺织引用本文复制引用
侯坤,程玉来..孜然精油对冷却猪肉保鲜效果的影响[J].食品工业科技,2013,34(15):339-341,365,4.
